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Saw a butcher in Kansas City break down a whole hog with just a 6 inch boning knife
Stopped by a shop off Southwest Blvd last month and the owner was working through a 240 lb hog with nothing but a little 6 inch boning knife. No scimitar, no cleaver, nothing else on the block. He said he's been doing it that way for 22 years and claims he gets cleaner seams and less waste. I've been reaching for my bigger knives out of habit, so now I'm wondering if I'm overcomplicating my own breakdowns. Anyone here work mostly with a short boning knife, or do you still keep a scimitar in the rotation?
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