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Working the New Boner
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Thread: Working the New Boner

  1. #1
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    SpikeC's Avatar
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    Cool Working the New Boner

    Tonight I spatchcocked a chicken with my new boner. Woo-Hoo! The knife does just what I hoped it would do, it allowed me to maneuver around the bird with alacrity and grace. I usually use snips to remove the backbone, butt this time I cut down the sides of the spine with the knife and it cut like it was butta! I don't normally remove the keel, butt after watching video of Pepin I went ahead and removed it too. After roasting I cut off the legs and thighs with the new knife and it was great for that too.
    I'm starting on a veggy knife now!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  2. #2

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    Very nice! I'm wanting a special veggie and chicken knife for work these days. I do a lot of veggies and chicken.

  3. #3
    Abattoir's Avatar
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    1. What type of knife???
    2. Pics or it didn't happen. lol
    Proper Preparation Prevents Piss Poor Performance.

    Growing-Chef.com

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    I'd like to see your boner as well.

  5. #5
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    This one:

    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Nice! Love the sweep of the blade!

  7. #7
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    Thanks, Jim! I rounded the spine above the kanji then left it square from there to the tip so it can be used to scrape the bones where needed. The tip does a good job of getting into the joints as well.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  8. #8

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    Quote Originally Posted by SpikeC View Post
    Thanks, Jim! I rounded the spine above the kanji then left it square from there to the tip so it can be used to scrape the bones where needed. The tip does a good job of getting into the joints as well.
    That is awesome. It sounds like the perfect chicken knife.

    Do you like the edge toothy, or do you prefer a buffed, push-cutting edge for chicken? Personally, I like a toothier edge, because of all the slippery fat under membranes, but I wanted to know how you like it.

  9. #9
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    I finished the edge on a surgical black arkansas stone, then stropped on leather with green rouge. I didn't fret over the edge much, and it works really well for both the raw chicken and slicing through the crisp skin after roasting. It will pop hairs, butt is not buffed by any means!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  10. #10

    PierreRodrigue's Avatar
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    I got to say this, my wife looked over my shoulder, and seen the title of your post, and almost spit her coffee on me! She's like "What kinda guys are these!" :biggrin2:


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

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