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 Post subject: Deba question
PostPosted: Sun Aug 11, 2013 12:46 am 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 151
Location: Austin tX
So from what I understand is a deba knife and Honesuki knives are primarily used for Butchering as in cutting through bones, but from what I have learned is most of the metals that are sold on the Web site are hard steel which I understand to be brittle and not to be a hacking at bones and what not. So I guess I trying to find out any recommendations for this?


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 Post subject: Re: Deba question
PostPosted: Sun Aug 11, 2013 12:57 am 
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KIRK <> No, neither are really intended to cut through bones. A Honesuki bones out a chicken; takes bones out by separating flesh from bone. It is particularly suited, due to its tip's design, to dismember joints by cutting through ligaments & tendons. Well, dismembering joints by cutting ligaments, and then separating cuts by disconnecting tendons...

A Deba is a filet knife. It can cut through the cartilaginous joints holding the bones together, but not in a hacking way. You find your insertion & firmly get your downstroke in. Depending on fish size, you might need to firmly wrap at the wide spine w/your heel or even an instrument, like a mallet, on larger fish. I find a Deba really effective on birds, too; I prefer it over a Honesuki.

These are both pretty thin edges for the most part...



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 Post subject: Re: Deba question
PostPosted: Sun Aug 11, 2013 3:39 am 
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Exactly, they are not for chopping thru bones like a meat cleaver is, they are for what Melampus said! CCK has a few meat cleaver type knives that are for bones.


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 Post subject: Re: Deba question
PostPosted: Mon Aug 12, 2013 3:07 pm 
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Some deba's are ground with a very obtuse angle in the heel of the knife and are used for cutting through small fish bones.....but neither is meant for busting substantial bones.



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