Switched from a 6-inch boning knife to a 9-inch for breaking down beef primals

I always thought a shorter blade gave me more control, but my boss in Chicago handed me his old 9-inch Dexter last month and said 'try it on that rib section.' The extra length and weight made the long cuts through the chuck and loin so much smoother and faster, with less sawing motion. Anyone have a favorite brand for a longer boning knife they'd recommend for a busy shop?

3 comments

3 Comments

the_margaret24d ago

Breaking down beef primals" sounds like a whole production, honestly.

troyh5523d ago

It's basically a one-man butcher shop in your kitchen.

xena_kim23d ago

Feels like I'm putting on a one-man show for my cat.