Talked to an old-school hog butcher, now I see why he uses bone saws over knives

I was breaking down a pork shoulder last week when this retired guy, must be 70, walks into my shop and starts watching. He noticed me struggling with the joint and said, “You kids fight the bone like it owes you money.” We got to talking and he showed me how he uses a bone saw for the whole shoulder, not just the big cuts. He said his mentor back in the 70s in Chicago made him use the saw for everything until he could do a full breakdown in 12 minutes flat. I tried his method on a 40-pound hog side yesterday and I swear it cut my time down by a third, plus the joints came out way cleaner. Has anyone else switched from knives to bone saws for certain cuts, or am I just slow to catch on?

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