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Sun Jan 20, 2013 6:26 pm
What type and brand/series of knives would you recommend for cutting up chickens, including rocking through the rib bones? Also for cutting spare ribs, hugging the bone? I know this is hard on an edge, but I need to do this type cutting. Maybe a deba? Love the Doi, but a tad out of my price range right now.
What size, thickness, which steel, etc. I prefer a stainless exterior, but would go with carbon if you think it would work better.
Price range would be $250 or under if possible.
Thanks very much for any replies.
P.S. Just for curiosity, how WOULD the Doi deba work out for this?//
Sun Jan 20, 2013 6:58 pm
The traditional deba is designed to break down fish, not chicken. Despite the debas heft, its edge will not stand up well to chicken bones.
What you are looking for is a Western deba, also called a yo-deba or gyuto-deba. It's a thick, heavy bladed knife with a gyuto profile. If you're familiar with a European chef-de-chef, a Western deba is similar. An affordable one is the Tojiro DP, around $160.
Mon Jan 21, 2013 9:16 am
Another good option is the Hiromoto western deba:http://www.chefknivestogo.com/histg3de17.html
p.s. Rick, is that your knife?
Mon Jan 21, 2013 11:14 am
Check out the post "Lefty needs a tough knife". I did buy the Tojiro western deba as suggested. It will do the job. Not a wa handle, but it's a great knive for this purpose.
Mon Jan 21, 2013 8:57 pm
Rick, is that your knife?
No, I keep that pic around to illustrate that the edge of a deba is not "heavy duty". I really don't know how it got that way.
Mon Jan 21, 2013 9:34 pm
Maybe look at a Honesuki or Garasuki. They are single beveled knives for processing poultry; Honesuki for chickens and smaller, Garasuki for turkeys (same type of knife, just different size). They have a single bevel usually, but you can do a bevel on the grind side to make the edge more robust instead of bringing the bevel directly into the edge. The back isn't usually hollow like the Deba is from the ones I have seen.
But most Honesuki's on CKTG are western handled, no Wa handled. I have seen some Wa handles ones on other sites, but they are a bit different in the styling and have more curve to the edge, like a hankotsu.
Mon Jan 21, 2013 9:57 pm
honesuki's and garasuki's are pretty much for finnessing through bones instead of cutting through them though.
hankotsu's can't cut through bone either.
western deba / yo deba it is, if it's for chopping through bone.
Mon Jan 21, 2013 10:30 pm
The Hiromoto g3 Western Deba is pretty tough.
I use one to hack through the backbones of fish (small ish), attacking a chicken, wacking at semi frozen things ... basically tasks I wouldn't use my other Japanese knives for.
Never tried to cleave through a drumstick with it though ... have a cleaver for that.
Plus, its stainless. Someone left it in the sink overnight and it was still ready to go this morning.
Tue Jan 22, 2013 8:26 am
I have heard of some chef's putting a very obtuse secondary bevel on a true deba though and using it to break bones.
But otherwise it's not meant for that task. It's a fileting knife really.
Tue Jan 22, 2013 1:52 pm
The important thing here is that a traditional deba has a single beveled edge, whereas a western deba has a double beveled edge.
Tradional deba is for more precision use. Double bevel good for chopping/seperating. Besides, isn't the best way for a chicken the french way?
I like corrosion resistant for meat. http://www.chefknivestogo.com/hefostii8chk.html
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