Lately I’ve really wanted a good vining knife. We make carnitas and other pork shoulder things often and it’s hard to separate the chunks of Fat from the meat with either my chef or my pairing knife. Yes I know the fat is flavor but you really have to trim the pork shoulder a bit. I’m debating between a $25 Victorinox or a $99 Henkels, both recommended by ATK
Helpful. Thanks. Coolio!
Lately I’ve really wanted a good vining knife. We make carnitas and other pork shoulder things often and it’s hard to separate the chunks of Fat from the meat with either my chef or my pairing knife. Yes I know the fat is flavor but you really have to trim the pork shoulder a bit. I’m debating between a $25 Victorinox or a $99 Henkels, both recommended by ATK