joetbn
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- Joined
- Dec 6, 2012
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Last year I took the drumsticks and thighs off the turkey first with a 150mm Honesuki, then made big slices of the breast while it was still on the bird with a 270mm Suji. This year I think I want to remove the breasts first so I can make smaller slices across the grain. I think the across the grain slices will seem more tender, and every piece will have a little skin on it too. I'm wondering what knife to use to remove the breast though. I am thinking the Honesuki, but think it might be a bit small. This is the one time I wish I had a Garisuke. Thoughts?