We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Nov 24, 2013 3:43 pm
I have shopped at your site in the past. You guys do a great job. I was wondering if you could advice me as to a good knife to cut through poultry and meat bone? It wasn't immediately apparent to me when I browsed through your cleavers and deba knives etc. Thank you in advance!
Sun Nov 24, 2013 3:44 pm
I need more information before I can give you a good recommendation.
What price range?
Is it mostly poultry?
Are you right handed?
Do you like western handles or Japanese handles?
Sun Nov 24, 2013 9:03 pm
Many of the cleavers are more general purpose knives than what most of us might think of as a cleaver. Here are a few that would do the job:http://www.chefknivestogo.com/cckbukn.htmlhttp://www.chefknivestogo.com/cckbonechopper.htmlhttp://www.chefknivestogo.com/cckcleaver.html
Maybe a bit overkill
Debas can be used for this kind of job, but because they are meant for fish, they typically need a secondary bevel to strengthen the edge for these applications.
A honesuki is a purpose made poultry knife:http://www.chefknivestogo.com/honesuki.html
In a thread a while back some of the smarter knife folks here were singing the praises of hankotsus over honesuki as a general purpose boning knife. I would have to be less lazy and go find it to see the pros and cons, but here is where you will find those:http://www.chefknivestogo.com/hankotsuknives.html
Sun Nov 24, 2013 10:29 pm
Deba's are not designed to go through meat bones. Fish bones, yes with proper technique. Meat bones, no. Same with Honesuki's; they are designed to break down the poultry at the joints, not cutting through bone. Even with a steeper angle, they are still very thin behind the edge and can still chip out badly, even with the steeper angle. The bone cleavers listed are what you are looking for if you want to hack apart bones. If you want to quickly break down a chicken through the joints and not bones, honesuki, hankotsu and 150mm petty's are what many use.
Mon Nov 25, 2013 9:01 am
As Mark requests, we need more info. Beyond the questions poised, my biggest question is... what meat bones are you wanting to cut, and where
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