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Knife recommendation for cutting through bone

Mon Apr 14, 2014 6:08 am

Hello!

I have recently purchased my first actually nice knife with the Yamashin white #1 210 mm gyuto. I absolutely love it so naturally I already want to add some more. I would really like to add a knife to my collection that could help me with bones, right now most specifically fish and chicken. It wouldn't hurt to be able to bust out some prep with it as well. Mostly will use in a restaurant setting, and at home.

1. Are you right handed?
Yes

2. What type of knife are you interested in (gyuto, nakiri etc..)
Something good for chicken bones and fish bones

3. What size knife are you looking for?
I am open to suggestions.

4. Do you prefer carbon or stainless steel?
I can go either really. I'm learning as I go.

5. Do you prefer a western handle or a Japanese handle?
Japanese

6. How much did you want to spend?
I'm still new to the knife game so nothing crazy expensive.

7. Do you know how to sharpen?
Pretty awful in this area. One step at a time.

Thanks everyone.
:)

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 6:37 am

Try the "Bone Chopper": http://www.chefknivestogo.com/cckbonechopper.html

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 7:22 am

A Japanese handle on a knife to chop bone is going to be rare. The fitted handle of a Western grip is very helpful in that sort of cleaver. You could go with a cheap, crappy cleaver from a flea market or a western deba. The Tojiro DP second has been hanging out on the clearance rack and is calling your name.

Out of curiosity, in what context are you chopping bones?

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 8:27 am

What does this mean, "...cutting through bone'.?! On what chicken & fish bones & why?

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 2:24 pm

Inexpensive Chinese cleaver.

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 3:47 pm

+1 chinese cleaver

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 4:36 pm

I guess it doesn't have to be a japanese handle. That is just a preference thing.

I have to say that I am new to the restaurant working business so I was looking for something that could be best used when piecing apart a chicken if that makes sense.

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 5:06 pm

The key to butchery is knowing where the joints are. You cut through the space between the bones in a joint when doing the wings and legs.

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 5:44 pm

A -1 on the Chinese Cleaver - usually most of these are thin and meant for chopping vegetables and fruit.

Instead a heavy butchers cleaver (like the "Bone Chopper") or Hankotsu is preferred. I still use my old Dexter Russel Cleaver that is decades old.

http://www.chefknivestogo.com/misono6.html

Re: Knife recommendation for cutting through bone

Mon Apr 14, 2014 5:54 pm

-1 on Chinese cleaver too. They aren't the same as a Western cleaver. I have an old clunky Update that I use for hacking BBQ and would use for bones if I had to.

There are dozens of ways to take apart a chicken and the best ones don't cut any bones at all. We had a pretty in depth thread about breaking down chicken recently. If you're obliged to eight way it, however, Mark has at least a few Henckels knocking around for a good price. Just don't expect it to keep much of an edge if you're going through bone.

As for being new, worry not. We all start somewhere.
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