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What kind of work is a Bullnose butcher knife for? - Page 2
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Thread: What kind of work is a Bullnose butcher knife for?

  1. #11
    Senior Member GeneH's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    I use an old Case bullnose to french airline breasts...but I think it's mainly due to it being tough as nails...
    I was hesitant to google that, thinking "...setup..." but now I know. I think I'll go get a chicken and try that. Looks like a good way to save the wing meat. Watching the first video come up, that guy had it done faster than I can figure out which way is up.

  2. #12
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    my camp hunting knife is also an old bullnose. so tough. i agree, the big tip and my feeble butcher skills make for some awkward moved.

    but it took apart an elk nicely. i think i am on the search for a vintage boning to have right next to it. the next elk, i cant wait.

  3. #13
    Senior Member GeneH's Avatar
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    Quote Originally Posted by boomchakabowwow View Post
    my camp hunting knife is also an old bullnose...it took apart an elk nicely. i think i am on the search for a vintage boning to have right next to it. the next elk, i cant wait.
    Also searching for a good vintage (read: cheap) boning knife, (repeating myself) for venison. I have one (actually being exchanged 'cause it was bent a little by the handle) but am now looking to score really good carbon cheap. Half of the fun is finding it. Anyone can spend $$, but what challenge is that? If I had the tools and experience to thin a knee, one of the older Old Hickory would work very well I think, based on the experience with my butcher knife.


  4. #14
    This type of butcher knife created to be an all purpose tool. Like most all purpose knives they don't necessarily do much of any thing perfectly. Back when I grew up on the farm, the normal cutlery battery was 2 or 3 butcher knives and a couple of paring knives. That was all that was all that was needed for everyday cooking and canning garden produce, as well a butchering chickens, hogs and cattle start to finish. I certainly wouldn't willingly try that today.

  5. #15
    It works especially well on half pigs and beef shoulder.
    Cassoulet, like life itself, isn't as easy as it seems...

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