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Swapped to a Victorinox breaking knife from a cheap Amazon set last month
Honestly the difference in how cleanly it separates ribs is night and day, and the handle grip actually stays solid when my hands are greasy. Has anyone else noticed cheaper blades dulling way faster on pork shoulders specifically?
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miller.avery5d ago
Oh man, I feel this. I spent years wrestling with a cheap knife that couldn't slice through a warm stick of butter, let alone pork shoulder. Upgrading to something halfway decent was like I suddenly learned how to cook all over again.
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cole_robinson5d ago
Ever notice how cheap knives actually flex at the spine when you're trying to put pressure on a bone? That lost energy is exactly why they dull faster on dense meat.
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