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Am I the only one who switched to a 6 inch breaking knife for whole primals and never went back?
I was losing 20 minutes a day trimming whole pork loins with my 10 inch cimeter because the tip kept wandering off the line. Tried a 6 inch curved breaking knife on a lark last Tuesday and my yield on a 12 loin run went up almost 3 pounds, mostly because I could steer it with one hand while the other pulled the silver skin. Does anyone have a good cheap honing routine for these shorter blades, or do you find they roll an edge faster than a full length cimeter?
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