So, what's your go-to/s for cutting up cooked meat with bones. Thinking mainly poultry here but whatever else you toss out is cool too.
If you're carving in the kitchen, take a minute and de-bone then slice away. If you're doing it in front of family or group, slice as usual, knowing where the bones are and be gentle. The knife will slice lightly against/across bone without undue consequence. Know that it's not a hatchet.
How are you trying to cut it? If you're just looking to break things down without going through bone, most non-laser petties would work fine. Honesukis too. If you were doing a whole bunch in volume, something like the Munetoshi butcher or slicer would be a great choice. Knowing what you're doing is more important than the knife.
If you're trying to hack through bones, a beater mid-heavy Chinese cleaver would do the job just fine. For portioning out bone-in spatchcocked grilled chicken, I will use my Tojiro DP western deba. But I almost never cut cooked anything on the bone (except ribs). I take the bones out first, roast them, and turn them into a sauce.
Don’t use a honesuki for that.
This is how I usually cut cooked poultry…not as fast of course.
For that. Not that you would. (Or could.)
With better sanitation I hope!This is how I usually cut cooked poultry…not as fast of course.
Haha sure. Some young chefs start to use better/cleaner cutting board and wear plastic glove, but many street foods are still like this.With better sanitation I hope!
Enter your email address to join: