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?

3 comments

3 Comments

sean_barnes2429d agoTop Commenter

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.

stella12129d ago

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

evan54327d ago

My cheap knife technically does the job but I'm pretty sure it's just pulverizing the meat instead of actually slicing it, who needs precision when you're just brute forcing your way through a pig right? The upgrade basically taught me that I've been cooking with a glorified butter knife for the last five years. Maybe ignorance really is bliss when you don't know how much easier life could be with a real blade?