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Kept my 8 inch breaking knife over the 10 inch bullnose and it was the right call
I stood in the back of the shop in Ann Arbor holding two knives for way too long a couple weeks back, trying to decide which one to keep as my main breaker. The 8 inch curved one had been with me for about two years, and the shop owner was pushing me toward a 10 inch bullnose he swore would save my wrists on bigger primals. I picked the 8 inch and honestly the next day I knew I made the right call. Working through a full beef loin, that shorter blade let me feel the seam between the strip and the tenderloin way better than the longer one did. My cuts came out cleaner, and I wasn't fighting the tip against the board on the short ribs either. The 10 incher felt like it wanted to do all the work for me, which sounds nice until you lose the feel for where the bone actually is. Any of you run a shorter breaker on purpose, or am I the odd one out here?
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