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Swapped from a 10-inch to an 8-inch breaking knife last week
I was fighting with a big cimeter on pork shoulders forever. Switched to a shorter blade and my wrist stopped hurting by Friday. Any of you guys use different knife lengths for specific cuts?
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james_butler18d ago
Yeah man, totally hear you on that! My wrist started barking after a long day of breaking down beef with a big knife. Dropping down to a 7 or 8 inch made all the difference for me.
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wyatt_fox6818d ago
Oh man, I did the exact same thing with poultry last month. Don't you find the shorter blade just gives you way more control on those tight joints?
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