It is currently Wed Sep 03, 2014 7:41 am



Welcome
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 3 [ 29 posts ]  Go to page 1, 2, 3  Next
Author Message
 Post subject: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 6:08 am 

Joined: Thu Feb 20, 2014 10:56 pm
Posts: 8
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.
:)


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 6:37 am 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 248
Try the "Bone Chopper": http://www.chefknivestogo.com/cckbonechopper.html


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 7:22 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 979
Location: Raleigh, NC
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?


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 8:27 am 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
What does this mean, "...cutting through bone'.?! On what chicken & fish bones & why?



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 2:24 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
Inexpensive Chinese cleaver.


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 3:47 pm 

Joined: Sun Dec 02, 2012 5:57 pm
Posts: 48
+1 chinese cleaver


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 4:36 pm 

Joined: Thu Feb 20, 2014 10:56 pm
Posts: 8
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.


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 5:06 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 269
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.


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 5:44 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 248
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


Offline
 Profile  
 
 Post subject: Re: Knife recommendation for cutting through bone
PostPosted: Mon Apr 14, 2014 5:54 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 979
Location: Raleigh, NC
-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.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 3 [ 29 posts ]  Go to page 1, 2, 3  Next


Who is online

Users browsing this forum: No registered users 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:  


suspicion-preferred