Fillet knife vs. breaking knife for lamb, one is way safer than you think

I've been cutting lamb for a catering side gig and used my 6 inch fillet knife for everything because it felt nimble. Last month I finally tried a proper breaking knife with that curved blade and the difference in wrist strain is unreal. The fillet knife flexes too much when you're working through the shoulder and I nearly caught my index finger twice on a slippery rack. With the breaking knife, the weight of the blade does the work so you're not sawing back and forth like a madman. I did a full lamb breakdown in about 14 minutes versus my usual 25 with the fillet. My only issue is the breaking knife feels clumsy for the fine trimming around the ribs, so now I use both. Anyone else run a two knife setup for lamb or do you stubbornly stick to one?

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jason_kelly84d ago

Honestly, that flex is what keeps you from slicing your hand off.