Boned out a whole hog with a curved scimitar vs a straight cimeter last week and the difference was wild

I was breaking down a 180 pound Berkshire hog at my shop in Nashville and decided to try the curved blade for the shoulder and ham. The curved scimitar just followed the natural lines way smoother, less wasted meat and way less knife work on my end. Anyone else have a strong preference on blade shape for primal cuts?

3 comments

3 Comments

the_mila16d ago

Funny how the right curve just makes everything flow better in life too.

mark_mitchell15d ago

Right curve thing goes way deeper than just aesthetics, @the_mila. You see it in how people naturally walk a curved path around obstacles instead of fighting a straight line. Something about leaning into the flow instead of forcing it just makes everything less of a grind.

king.aaron11d ago

Have you ever thought about how the curve changes the way you actually hold the knife and pivot from your shoulder instead of your wrist? When I use a straight cimeter, I end up locking my elbow and making a lot of little sawing motions that tire out my forearm fast. But with the curved scimitar, the whole motion shifts to a bigger, more relaxed arc that comes from my whole arm and upper body. It's like the curve forces you to use your bigger muscles instead of those tiny wrist ones, so you don't burn out as quick on a long breakdown. Plus that natural rocking motion you get from the curve lets the blade do more of the work cutting through sinew and fat without you having to push as hard. It's just a smarter way to move for the whole shift.