We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Apr 14, 2014 12:20 pm
Yeah, the CCK bone chopper would be a good choice.....perhaps your best.
However, a western deba will work for chicken and fish bones:http://www.chefknivestogo.com/todpwede24se.html
Mon Apr 14, 2014 12:44 pm
For de-boning a Honesuki works well also. I use it more than my Deba - both Suisen carbons.http://www.chefknivestogo.com/masamoto- ... knife.html
Mon Apr 14, 2014 1:24 pm
My strategy is to break the joint with your hands and then cut through with a wusthof. Softer steel in proximity to bones means no chipping. Wusthofs catch a lot of flak on the forums for not being as good as some j knives, but they have their place in a kitchen. My meat cutter friends advice to me a while back was use a knife on meat, and saw on bone.
Mon Apr 14, 2014 2:21 pm
Check out ebay for the Old Hickory and Forgecraft knives...They are nice good carbon steel, ugly utilitarian butcher stuff with rustic hickory wood handles.
Mon Apr 14, 2014 3:28 pm
Unless you're splitting the chicken through the keel and back bone, for like a smoked or grilled half chicken, you should dismantle it via the joints.
What sort of application are you doing with your chickens / fish that you NEED to go through bone?
Mon Apr 14, 2014 5:23 pm
Maybe try an axe?
Mon Apr 14, 2014 6:21 pm
I am not sure about so,etching like beef bones, but I used the Tojiro western deba to split lobster tails. I went through 8 tails with no visible effect on the edge. The 210 yo deba is a very heavy duty knife, and makes my 4 elephants carbon Sabatier look like a thin slicer. Highly recommended, by the way.
Mon Apr 14, 2014 10:26 pm
I like my deba knife for chicken and fish. It's a single bevel so you can get it insanely sharp. It's not made to chop through bone but it is made to run and scrape along them. They also make a thinner deba that can be used for butchering and your basic kitchen work. I got mine in blue steel #2, but this is not a knife to drop a lot of money into unless your a sushi chef or something. I have a 7 inch and love it, if you go much bigger it will be very heavy, check them out and see what you think.
Tue Apr 15, 2014 7:34 am
I use good, sturdy shears to take out the backbone. The only real reason to cut through bones would be to halve the breast, but as others mentioned, that's why my big Wusthof is still in my kit.
It's old school and rarely seen anymore (for good reason) to take off the end of the drumstick. No one needs risk of stumbling on a bone shard.
Tue Apr 15, 2014 10:23 am
shears where possible. hacking at bone can leave bone chips and shards. Mark has some great shears at CKTG.
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