Thank you!

blade with a notable curved point on both sides of the blade. This blade is excellent when making primals cuts from a carcass or breaking primals into subprimals. Breaking knives or cimeters are designed for trimming, cutting, and portioning meat. It also has a curved blade to facilitate rocking motions while cutting. Now, regarding the difference between a cimeter and a breaking knife, A cimeter typically has a wider, longer blade with a slightly curved blade. I use this knife to cut or portion boneless loins like ribeye or strip loins. The larger knife is easier on your shoulder and does not require as much force compared to using a break-in knife. A breaking knife typically has a narrower, straighter blade designed for breaking down large subprimals into smaller portions, such as removing muscle groups or trimming fat. If you had to choose just one, it ultimately depends on your specific needs and preferences. The cimeter might be your best bet if you frequently cut middle meats requiring precise cutting and portioning. However, if you do a lot of butchering tasks like breaking down carcasses or trimming fat, a breaking knife could be more versatile. If the cost of Victorinox knives is outside your budget, check out our 7-piece knife set!

www.rangemeatacademy.com/#/online-courses/9f7f2c8d-8cdb-442c-ac8f-6137cbbdfc43

We recommend using plastic first to prevent moisture from sticking to the paper. However, if you want to avoid single-use plastic, use waxed butcher paper instead.

Thank you! I'm glad you liked it. You might like our online Meat Clerk and Meat Cutter certificate program. I teach how to break down the animal from whole to individual cuts. We cover beef, pork, lamb and poultry. rangepartners.com/

Here's a video on how to steel your knife. I hope this is helpful! kzbin.info/www/bejne/oZ6Tdp9shNiAlc0si=JfVbJeb94-zt70sN

@@RangeMeatAcademyThank you very much!

I dont know anything, but i watched a professional butchers video on chain mail gloves and he recommended not using them with band saws because the band saw is very powerful and instead of making a clean cut the bandsaw will mangle your entire hand if you have a chain mail glove on. I do not know the veracity of the statement but wanted to give some caution.

You are welcome!

It really depends on what you are doing with it. My go to is the 8-inch breaking knife. I can trim fat, slice steaks, denude. If you are skilled, debone.

The breaking knife. It is more versatile. It gives you a little of both worlds.

@@RangeMeatAcademy Thank you!

You're welcome!

We will be posting a new video soon on the use of a boning knife. Stay tuned and thanks for your response.

@@RangeMeatAcademy Thanks

Glad you enjoyed it

Good one!

Thanks destroyer, your the best!

Try this link for Victorinox knives, Luis. www.webstaurantstore.com/se

It depends on what you're wrapping, but with something leaky like chicken, you should always put it in plastic before wrapping, the coating on the paper is leak resistant, but not leak proof.

Hi Christa. Yes, we cover poultry, pork, lamb, and beef. You will learn to merchandise and cut from whole to individual cuts (we start with the forequarter and hindquarter on the beef). We are always available for questions!