Why did I keep using bone saw for lamb racks when a chef knife works better?

I used to always reach for my bone saw whenever I was cutting lamb racks into double chops. Felt like the right tool, you know? Then about 6 months ago I watched this old timer at a shop in Portland just use a sharp 10 inch chef knife. Clean cuts, no bone dust everywhere. I tried it next week and man, it cuts way faster and I don't have to clean the saw between racks. Has anyone else switched tools for something they thought was standard?

2 comments

2 Comments

victorclark29d ago

Wait hold on. Bone dust everywhere? You let bone dust get all over your workspace? That's wild. I would've never thought about the dust being an issue but now that you mention it yeah that stuff gets into everything. So you just use a standard chef knife and slice right through the bone? No cracking or chipping? That old timer must have some serious knife skills. I still use my saw because I'm scared I'll break the blade or chip the bone wrong. Call me old fashioned but a saw just feels safer even if it is messier.

blairsanchez29d ago

Four years ago I got a tiny bone chip stuck in my palm and it got infected. Took two rounds of antibiotics and a minor surgery to get it out. Now I wear cut-resistant gloves even when I'm just trimming fat. The saw is messy but at least it doesn't shoot fragments everywhere like a knife can. Plus, if you ever hit a joint wrong with a blade, that thing can slip and slice right through your hand. Seen it happen to a buddy who was showing off his "knife skills" at a family BBQ. Safer to just keep using the saw and vacuum after.