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That $80 deboning knife was a complete waste of my money
Bought a fancy ceramic deboning knife back in March because everyone online swore by it. First pork shoulder it snapped clean at the handle, blade went flying across the cutting table. I went back to my old $25 carbon steel Victorinox and it's still going strong after 400 plus hogs. Ceramic is brittle as hell, for the amount we break down whole animals a day it just can't take the twisting. Anyone else tried ceramic knives in a real shop and had them fail fast, or did I just get a bad one?
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the_lily24d ago
Ceramic knives and me have a real bad history. My favorite move was the time I tried to pop a chicken leg joint and the blade just exploded, little white chunks all over the counter like a broken coffee mug. My guys still give me grief about finding those bits in a coleslaw batch a week later. You aint crazy, that stuff is meant for show and soft veggies, not real work. Glad your trusty steel stuck around, mine did the same after that one try.
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