Serious question, has anyone else switched from a standard boning knife to a scimitar for breaking down whole lambs?

I mean, I was using my usual 6-inch boning knife for years, but my buddy let me try his 10-inch scimitar last week. The difference was crazy. The longer, curved blade just followed the contours of the carcass so much better, especially around the shoulder and ribs. I got through two whole lambs in about half the time because I wasn't fighting the knife as much. Idk, maybe it's just me, but I'm seriously thinking about buying one now. For those of you who use them, is there a specific brand or blade flex you'd recommend?

3 comments

3 Comments

finley_smith1d ago

Totally get what you mean about the curve helping. Honestly though, a 10-inch blade sounds huge for lamb. I'd be worried about losing control. A 7 or 8 inch scimitar might be the sweet spot.

wade_dixon1d ago

Yeah but finley_smith, have you ever tried a 12-inch blade on a big rack?

danielowens1d ago

Longer blades actually give you more control because you can use the whole length for smooth, steady cuts. The extra reach means less repositioning your hands, which is where slips happen. Have you tried a full-size scimitar on a full lamb carcass yet?