What’s an ideal boning knife for chicken?

[Anonymous No.19322336]

I’m sort of overwhelmed by choices, straight or curved, flexible or stiff.

I read a bit and it seems like this flexible curved knife is the best choice here. But I wanted a bit more insight from you guys.

[Anonymous No.19322356]

I just got a general Wüsthof knife and it does the job since it is quite weighty. I got a Japanese bread knife that just slices fucking everything that doesn't require weight. Bread. Vegetables (without crushing them). Pies. You name it. It's fantastic. Sharp as fuck though so be careful.

[Anonymous No.19322359]

/ck/ doesn't cook, let alone bone Chimkens.

[Anonymous No.19322387]

>>19322356
This has nothing to do with what I’m asking….

[Anonymous No.19322412]

>>19322387
Yes it does. I told you to get a general Wüsthof knife to debone chickens. Getting meme ones is a waste of money when you can get a general purpose knife that does other cutting. If you want to spunk $180 on a dedicated boning knife then get like Sakari Boning Knife Akan or a Huusk knife or Tora Tsuki Cleaver Knife if you want to chop up meat as well.

[Anonymous No.19322439]

Yeah a flexible curved knife is good.
>Not having a dedicated boner/fish filet knife

[Anonymous No.19322440]

I think it depends on what you're using it for. If you're using it for chicken a flexible curved knife will be well suited to getting around joints.

Mine is fairly rigid and curved, mostly just debone chicken thighs but I can also use to debone an entire chicken into a meat-onsie because gf hates meat on bone.

A Flexi knife will probably be fine for chicken and fish l, I don't think it's want to tackle pork or beef with one.

[Anonymous No.19322444]

>>19322439
If he doesn't have one already he doesn't have a need for it because he clearly isn't doing enough to justify having one.

[Anonymous No.19322450]

>>19322359
That's a big cock.

[Anonymous No.19322808]

a spring-steel straight bone knife is ideal. all else are memes

[Anonymous No.19322818]

>>19322336
You don't need a boning knife for chicken.
https://youtu.be/9FHHmx6kDGc

[Anonymous No.19322940]

>>19322808
One of these, a chef's knife, a paring knife and a bread knife are all you need. Maybe a cleaver if you buy primal cuts.

[Anonymous No.19322989]

>>19322940
>One of these, a chef's knife, a paring knife and a bread knife are all you need.
How will you eat soup with those?

[Anonymous No.19323189]

>>19322989
It's funny because he said a few knives were "all you need", when people actually need many more things in their daily lives. Good post.

[Anonymous No.19323727]

>>19322940
i find a big santoku knife helpful for chives. and i also find that chefs get mad if you take longer than a minute for chives

[Anonymous No.19323750]

>>19323727
Yeah, I forgot to mention everyone needs a special knife for chives. Add that to the list. Practically mandatory.

[Anonymous No.19323801]

>>19323750
how about you go fuck yourself?

[Anonymous No.19324173]

>>19323727
>>19323750
Yeah instead of scissors. Neither of you have ever seen a chef in your lives. Let alone chives.

>>19322336
Just get any old straight, firm, cheap (20€ tops) reasonably sharp knife. It's all about technique. Everything else is bullshit.

[Anonymous No.19324287]

>>19322808
I worked as a butcher for years and this is the exact knife we used for everything from breaking down carcasses to cutting sausage links. You don't need any other kind of knife to debone a carcass or separate cuts of meat if you know how to use it. We never actually used cleavers because you'd just use a bone saw for anything too tough to cut through with picrel.

[Anonymous No.19324292]

>>19324287
Technique: you mostly held the knife blade facing outwards and made gentle, small cuts using your wrist and forearm, almost like you were trying to pull the knife through the carcass. The cutting motion shouldn't be done with your shoulder/upper arm like you would to chop onions but more like pushing a paint brush upwards against a surface. If necessary you could turn the blade around and make more precise cuts to separate the flesh from bone.