Quote:
Originally Posted by kcpellethead
I want to be able to feel how tender my ribs actually are as I'm slicing them. So, I use a 6" curve boning knife - rigid, not flexible. Sometimes you try a rib off the end and it's the perfect tenderness, or even a little over done, but as you cut the ribs you discover that the middle of the slab is a little tight. It's easy to tell my the resistance you feel as you cut. This has saved me turning in tough ribs many times.
Rod
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Thank Rod, that is the same knife that I use but now I have an explanation for it! 
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