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Boning chicken legs with a thin, hard knife
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Thread: Boning chicken legs with a thin, hard knife

  1. #1
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    Boning chicken legs with a thin, hard knife

    Hi all,

    I'm looking for information on knife skills that does not assume soft western knives are used. In particular, this is the only way of boning chicken legs I know of:
    http://www.youtube.com/watch?v=gy8k3xh45iM
    (excuse my French )

    It involves scraping the bones - not going to work well at all with a Japanese petty.
    How do the Japanese do it?

    Beyond chicken legs, I'd be very interested in any other knife skills information that works for thin hard knives.
    (BTW, this is about to be back in print: http://www.bookdepository.com/Japane.../9781568364902)

    Thanks!

  2. #2
    Senior Member heirkb's Avatar
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    Do you see how he removes the top part of the second bone around 1:45-1:55 in the video? You can do everything he does the same way, except wherever he scrapes, copy the technique he uses at 1:45. In other words, anytime you want to scrape, you can just shave the meat off the bone with little cuts like he does for the second bone. Or, you could flip your knife over and scrape with the spine (if it's not too rounded, this will work well)

  3. #3

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    Check this out from Pepin at about 5 min. http://www.youtube.com/watch?feature...&v=kAekQ5fzfGM It's pretty slick.

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    Senior Member cclin's Avatar
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    Quote Originally Posted by Mike9 View Post
    Check this out from Pepin at about 5 min. http://www.youtube.com/watch?feature...&v=kAekQ5fzfGM It's pretty slick.
    Mike, thanks for link! I learn some new skill..I'll try it at this weekend
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  5. #5
    Senior Member mpukas's Avatar
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    I just did two chicken galantine tonight and used my Yusuke 210 suji/petty. No problem.

    Love that Pepin video.
    Shibui - simplicity devoid of unnecessary elements

  6. #6
    Senior Member mpukas's Avatar
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    Somewhere in YouTubeLand there's a vid in a Japanese chicken butchering facility, and a woman demonstrates how they debone chicken legs using a honesuke. Don't have time to find now...
    Shibui - simplicity devoid of unnecessary elements

  7. #7
    Senior Member turbochef422's Avatar
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    Try this. It's the thighs.
    http://youtu.be/Ijp2MnV0amQ

  8. #8
    Senior Member mpukas's Avatar
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    Quote Originally Posted by turbochef422 View Post
    Try this. It's the thighs.
    http://youtu.be/Ijp2MnV0amQ
    Bad ass. Thanks for posting. I can see the next big mass buying splurg coming... I've certainly wanted one for a long time.
    Shibui - simplicity devoid of unnecessary elements

  9. #9
    Senior Member turbochef422's Avatar
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    The same person who does the thighs does a badass whole chicken breakdown with a masamoto honesuki.
    http://youtu.be/3fpKgXqhvtQ
    I've been practicing that flow of movement it's hard to be that seamless.

  10. #10
    Senior Member mpukas's Avatar
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    Now that's awesome! There are lots of vids & different techniques out there to break down a chicken, but this makes the most sense to me. Similar in some ways to how I break down a chicken, but this guys got more skill and uses different parts differently than I do/can. Thanks again!
    Shibui - simplicity devoid of unnecessary elements

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