Swapped to a half-round scimitar after using straight boning knives for 10 years

I been breaking down primals with a straight 6-inch boner since I started at the shop in Portland, but last week I grabbed a 8 inch half-round scimitar on a whim. It cut through those chuck rolls like butter, no more fighting against the curve of the blade to get the fat caps off clean. Anyone else made the switch and never looked back?

3 comments

3 Comments

harris.vera20d ago

I hear you on the half-round scimitar being smooth for chuck rolls, but I actually see it the other way. That extra length and curve always felt awkward to me for getting into tight spots around the bone. I stuck with my straight boner for 10 years and I'm not switching now, it just feels right in my hand.

grant.margaret20d ago

Oh man, I actually read a butcher's breakdown on this a couple months back. He said the half-round scimitar's curve is great for slicing across the grain on a chuck roll, but he agreed with you that it's a pain for getting around the bone. He swore by a straight stiff boning knife for that because you can feel the bone better. Sounds like you two would get along.

sagen3615d ago

@harris.vera you ever try a curved boning knife instead of straight? Curious if the flexibility changes anything for you on those tight spots. I've messed with both but always go back to stiff straight for feel. The scimitar is nice for long slices but totally get why you'd stick with what works.