Switched from a standard boning knife to a curved blade for breaking down hogs

I was breaking down two 300-pound hogs last month, one with my old straight boning knife and one with a new 6-inch curved blade. The curved knife let me follow the contours of the shoulder and hip joints way easier, with less wrist strain. I finished the second hog in almost half the time. Has anyone else made a specific tool switch that just clicked for a certain animal?

3 comments

3 Comments

victorbutler5d ago

That trailing point for caping is the real deal. The belly lets you get those long smooth cuts along the spine without constantly stopping to reposition. Makes the whole cape come off way cleaner in my experience.

the_alice2mo ago

Yeah, that makes total sense. I had a similar thing with a skinning knife for deer, switched from a drop point to a trailing point blade. The extra belly on the tip just glides under the hide without catching on every little piece of fascia, it was a total game changer for keeping the cape clean.

aaron_gonzalez2mo ago

Heard the same about trailing points for deer, that extra belly really does seem to make a clean cut.