Just realized my new boning knife is too flexible for beef ribs

I got a 6-inch flexible blade thinking it would be good for everything, but yesterday on a full beef rib plate it kept bending too much when I was trying to get under the membrane. Ended up taking me almost twice as long and I nicked the meat a couple times. Do you guys use a stiffer knife for that kind of job, or is it just my technique?

3 comments

3 Comments

amy_mitchell15d ago

Ugh, that sounds so frustrating. A flexible blade is a nightmare for that job. You need a stiff knife to push under the membrane and lift it without bending. I use a cheap, stiff paring knife just for silverskin and membranes. That flex in your boning knife is for going around joints on chicken or a pork shoulder, not for power moves. Trying to use it on beef ribs is just asking for a bad time and torn meat.

josephb3515d ago

Honestly reminds me of using the wrong tool for any job.

parker_patel6015d ago

Nah, that flex is the whole point. Lets you feel the membrane and work it off without stabbing straight through. A stiff knife just fights you the whole time.