It is currently Wed Nov 25, 2015 8:28 pm

Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

 Page 1 of 1 [ 3 posts ] 
Author Message
 Post subject: Knife for bone chopping?
PostPosted: Wed Apr 24, 2013 3:49 pm 

Joined: Wed May 09, 2012 3:19 pm
Posts: 127
hi there , i have purchased a Takeda gyuto 240mm from you guys in the past and its an awesome knife, love it
but now i am looking for a knife that i can use to chop crabs and chicken with the bones
can you reccomend a few knives that i can look at?

Thang :-)

 Post subject: Re: Knife for bone chopping?
PostPosted: Wed Apr 24, 2013 5:40 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 3337
Look for a western deba:

Or a bone cleaver:


 Post subject: Re: Knife for bone chopping?
PostPosted: Wed Apr 24, 2013 7:22 pm 
User avatar

Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
Don't spend a lot of money on something for chopping crabs and chicken bones. It almost doesn't matter how good the alloy is, it's going to need a lot of sharpening which will wear it down; and strong hard alloys are subject to chipping. Just the way it is.

It makes more sense to me to get something inexpensive which is relatively chip proof, can be maintained on a steel and tossed without regret if it gets too damaged.

Old Hickory butcher profile knives from Ontario Knife Works are a fun, and very cheap choice. The 10" knife is very practical, while the 16" has a strange appeal best described as fusion of medieval and "bigger-hammer." A note about Old Hickory: They're crude. You have to crown the tops and backs of the blades, and sand and oil the handles. Otherwise, the blades are 1095, and fairly well made -- amazingly well, considering the price.

A heavy, inexpensive, cleaver is another good choice. In addition to the carbon CCK's sold at CKtG, the Old Hickory is a decent carbon, and Dexter and Victorinox both make affordable stainless cleavers.


Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 posts ] 

Who is online

Users browsing this forum: Google [Bot] and 2 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to: