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Watched a guy at the Des Moines meat counter break down a whole hog in 22 minutes and it changed how I hold my boning knife
Stopped by a butcher shop on Ingersoll Ave in Des Moines for a pound of bacon and ended up staying an hour watching the owner work through a 240 lb hog. What got me was how low he kept his knife hand, wrist almost lazy, and he never once sawed at a joint, just followed the seams. I went back to my own block that night and tried it on some pork shoulders, and my cuts came out way cleaner with less waste. Anybody else pick up a grip change from just watching someone else work?
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alice12125d ago
Honestly when you said he kept his knife hand low with a lazy wrist, that hit me because I always thought you had to grip tight and muscle through a hog. I used to saw at joints like crazy and wonder why my shoulders looked hacked up and I was losing so much meat. Then I watched a guy at a shop near me do the same thing, just letting the blade find the seams, and it was like a light went on. My cuts got cleaner the second I stopped forcing it and let the knife do the work instead of my arm. Tbh I wasted years thinking power was the answer when it was really just knowing where the seams are and keeping your hand relaxed.
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