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PSA: I used a 10-inch breaking knife on a pork shoulder last week and it was a total game changer.
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knight.xena6mo ago
Right? I did the same with a brisket and it felt like cutting through butter.
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christopher_west16mo ago
Ever try that with a pork shoulder? I let mine rest for a full two hours wrapped in a cooler once. The bone just slid right out clean. Makes all the difference with those bigger cuts.
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the_olivia6mo ago
Honestly, I saw a video where a butcher explained that a longer blade helps with the initial deep cuts through a big roast like that. It keeps you from having to saw back and forth, which can tear the meat. A sharp, thin knife just follows through in one clean motion. That clean cut probably helps the texture later on, too. It makes total sense why it worked so well for you.
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