Switched from straight blade to curved boning knife 3 months ago

Used a straight 6 inch for 10 years. Felt good. Then took a class in Denver last fall. Teacher said curved is better for tight curves on beef. Tried it on a top round last week. Way cleaner cuts. Less wasted meat. Anybody else made the switch and stuck with it?

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lily_sullivan821d ago

Have you tried it on anything besides beef yet? I went the other way actually, switched from curved to straight about five years back and never looked back. For trimming silverskin on pork loins and breaking down chicken, the straight blade just gives me more control without digging in where I don't want it. Could just be what you're used to, but I found the curved knife left gouges on lighter meats.