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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 4:48 pm 

Joined: Thu Feb 20, 2014 10:56 pm
Posts: 8
Hey everyone!

Thank you so much for the responses. Ideally, it is best to not go through bone, and that makes a lot of sense. Since I have very little practice with such skills as to avoid going through the bone I thought it best to look into a knife where it would be okay if I were to mess up.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 6:14 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2389
Jeremy, I'm a home cook so take this for what you will. I suggest just using a cheaper knife to learn where to cut the joints when working w/chickens. Just feel for the softer spot between bones and cut through the joint at that spot. It's pretty easy after a few tries. Once you get the hang of it, you can break out the better cutlery if you wish. You really just need a sharp knife, whatever that is for you in your kitchen. Sharp utility sized knives work great - they don't need to be expensive.

If you need to halve the chicken and cut through the keel and breast bone areas, good quality kitchen shears work well for this IMO.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 6:42 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1177
Location: Raleigh, NC
Steve is dead on. The knife used in breaking down a chicken is less important than the technique. A little flex gives me better results but most everyone here uses very stiff knives for the purpose. I've seen it done with a stubby Henckels paring knife. Once you learn where to cut, it's all downhill.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 7:27 pm 

Joined: Wed Mar 05, 2014 2:28 am
Posts: 257
+1 for the kitchen shears, I've never used them, but a lot of people ive worked with do and swear by them.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 7:39 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 402
Technique is everything.

Observer Chef Yan using a Wusthof Chinese Cleaver (like the one in the close-out section last week) to de-bone a chicken.

Note the foreplay...



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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 8:43 pm 

Joined: Mon Mar 10, 2014 2:20 am
Posts: 90
I love that video.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Tue Apr 15, 2014 9:42 pm 

Joined: Fri Feb 07, 2014 4:52 pm
Posts: 182
if i'm just parting the chicken i usually use a cheapo western cleaver and my fingers. I have a nice edge on it and just cut through the joints but It's sturdy enough to chop through the bone without any damage if you really want to. (I did it a few times when i was making stock to see if it would improve things).

If the wustoff chef knife is already dirty it will do the job just fine (Minus the cutting through leg bone part, haven't tried that). It also works great splitting lobster tails and pre-cracking claws (See, the bolster is good for something)


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Wed Apr 16, 2014 5:06 pm 

Joined: Sun Mar 30, 2014 4:37 pm
Posts: 45
I kind of like the axe idea lol.


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 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Wed Apr 16, 2014 5:18 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1177
Location: Raleigh, NC
I've taken a hacksaw to a pig before.


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