Warning: my pork shoulder yield jumped 8% after switching to a new boning knife

I was using the same old curved boning knife for years, a Dexter model. Last month I switched to a 6-inch straight blade from Victorinox. The difference showed up right away. Over the last 30 shoulders, I'm getting way cleaner seams and less meat left on the bone. Has anyone else found a specific blade shape that improved their yield on a certain cut?

2 comments

2 Comments

charles9199d ago

Bro you're over here getting an 8% yield boost and I'm just trying to find my good knife in the mess of my kitchen drawer. My biggest win is when I don't cut myself. Maybe I need to stop using a butter knife for everything.

jenniferb539d ago

Honestly, the butter knife is a bold choice. I respect the commitment to living dangerously every time you need to spread some jam. My kitchen drawer is a black hole for utensils too. I'm pretty sure my good spatula is in there somewhere, but I'm not brave enough to reach in and find out. You might just need to accept that the butter knife is your main tool now. Think of it as building character, or at least really good hand-eye coordination.