I switched from a scimitar to a cimeter for breaking primals and I'm not going back

For years at the shop in Toledo, I used a 10-inch scimitar for everything from ribs to rounds... thought it was the only tool for the job. Then about six months ago, I tried a 12-inch cimeter on a side of beef and the extra weight and curve just fell through the seams. It's not about being fancy, it's about less sawing and cleaner pulls. Anyone else make a simple knife switch that changed their whole flow?

3 comments

3 Comments

amy6929d ago

Totally get that! The right weight just makes the cut happen on its own.

the_sage8d ago

Wait, you had a knife that wasn't sharp enough for tomatoes? That sounds like a nightmare! I can't imagine trying to cook with a dull blade like that.

emmafisher8d ago

Yeah @amy692, that reminds me of when my old chef knife finally got sharp enough to just glide through tomatoes.