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Used to break down a whole hog with a 6 inch boning knife, now I do 90% of it with a 10 inch cimeter and my wrists quit hurting
My old lead at the plant in Sioux Falls kept telling me the short knife was faster for primal cuts, but after wrecking my tendons I switched and shaved 15 minutes off a side without all the extra slicing, so what blade are you all actually reaching for on a hanging carcass?
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kellys788d ago
The angle nobody talks about is how the rail height at your station changes everything. I worked a line where the hooks sat low, around chest level, and that cimeter was a dream. Same knife at a plant with the rail up over my head and I'm back to short strokes because I can't get my shoulder into it. Sioux Falls probably had you at a height that fit the boning knife and not the cimeter. Before you blame the blade, check where the carcass rides on the rail. That 15 minutes might partly be geometry, not just edge length.
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