Loadingā¦
22
Pro tip: I stopped breaking down whole chickens with a chef knife and switched to a 6 inch boning knife
For 3 years I broke down whole birds with an 8 inch chef knife and wondered why my yield was so bad. Last month I switched to a 6 inch curved boning knife from Victorinox and my breast yield went from 4 oz per side of trim waste down to almost nothing. The curved blade just follows the rib cage way better, especially around the wishbone. Anyone else make the swap from chef knife to boning knife, or do you use something else for poultry?
1 comments
Log in to join the discussion
Log In1 Comment
umasullivan1h ago
My dad used the same dull chef knife on every bird for like 20 years and just accepted the mess. Same thing happens with tools in general, people grab the one thing they know and never question it. When you finally use the right tool for the job it's like flipping a switch. The curved boning knife thing makes total sense because that blade shape was built for working around bones and joints. Funny how we make life harder on ourselves just out of habit.
2