I saw a huge change in my pork shoulder yield after switching from a 6-inch to a 10-inch breaking knife for the initial split. Went from 82% usable meat to 89% in three months. Some guys say the bigger blade is just more to handle, others swear by the clean single-stroke cuts. What's your take?

3 comments

3 Comments

That's a solid jump in yield, hard to argue with those numbers.

Read a butcher's blog that said the extra weight of a bigger blade helps it fall through the bone... less sawing means less waste.

A 10-inch blade just makes it harder to control the split, and that 7% gain is probably from practice not the knife.