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Shoutout to the 61 year old butcher in Amarillo who showed me the two knife approach on a 40 lb case of brisket
I was trying to break the whole thing down with just my 10 inch cimeter and fighting every seam, but he had me switch to a 6 inch boning knife for the flat and the big blade for the point. Cut my trim time from almost an hour down to 22 minutes and the yield went up too. Anyone else splitting knives like that or do you just pick one and commit?
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kellymurphy13d ago
The two knife thing is real. My dad was a finish carpenter and he always said using one tool for everything is how you wreck both the tool and the job, and honestly I never got it until I watched a guy break down a whole pig with like four knives and a handsaw. He had one little curved guy for the joints and a big stiff blade for the ribs and it was like watching someone play piano. I tried copying him at home with my one cheap chef knife and it was just a mess of sawing and swearing. So yeah, the butcher knows what he's doing. 22 minutes on a 40 pound case is flying.
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