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Always swore by a 12 inch chef knife for breaking down primals, then watched a guy use a 10 inch scimitar at a demo last weekend.
He got through a whole side of beef in like 15 minutes without swapping blades once. Made me realize my preference was just habit, not speed. Anybody else find a knife shape that changed the way they work?
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kai_ramirez383d agoOG Member
Honestly, I gotta push back a little here. I spent two years working a line where I broke down 30+ birds a shift with a cheap 10 inch scimitar, and yeah, it was fast, but I swapped blades constantly because the curve made it hard to get clean cuts around joints. The 12 inch chef knife feels more stable for me when I'm cutting through a whole pork shoulder, especially since I don't have to worry about the blade catching on a bone and slipping. Ngl, that demo guy probably has insane technique, but for a normal person, a scimitar can be a pain to sharpen and keep consistent. I'd take the habit over the hype any day if it means less wasted meat.
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