Deboned a whole pig with a cheap knife vs a good one last weekend

I mean, I've been using my old $15 boning knife for years and thought it was fine. Then I borrowed my buddy's Wusthof and it cut through the shoulder joint like butter, took me 20 minutes less on the whole thing. Has anyone else noticed a huge difference upgrading your main knife?

2 comments

2 Comments

sean_barnes2413h ago

To answer your question about "huge difference upgrading," yeah definitely. My buddy bought a cheap knife set for like thirty bucks and swore it was good enough until he tried a proper Shun on a brisket and it cut through the fat like it wasn't there. He sold his old set that same week and never looked back.

stella12115h ago

Did you already sharpen that old knife or just let it get dull?