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Showerthought: my 8 inch breaking knife beats the cleaver on pork shoulders and I stopped fighting it
Break down four shoulders a week at the shop in Tacoma and the cleaver kept wedging on the blade, so I timed both over two days and the knife finished each one about 40 seconds faster. The curve follows the seam better and I use way less sawing. Anybody else find a thinner blade just flat out wins on shoulder work, or am I missing something with my cleaver technique?
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