Media Chicken Ballotine or Gallantine

[ThEoRy]

More old footage. This time I'm deboning a whole chicken which was later stuffed, rolled up, tied up and roasted.

Knife used:
Misono Swedish Steel 150mm Hankotsu

All music written, produced and recorded by myself.
All songs available for download:
I'm Breaking Out https://soundcloud.com/rick-theory/im-breaking-out

No Hook https://soundcloud.com/rick-theory/no-hook

Sick and Tired https://soundcloud.com/rick-theory/sick-and-tired-1

[video=youtube;D7vmkExGsHg]https://www.youtube.com/watch?v=D7vmkExGsHg[/video]

 

[Wens]

Why did you choose a hankotsu instead of honesuki?

 

[ThEoRy]

I don't know. This was like 5-6 years ago. I had both at the time but I might have just gotten the hankotsu from Salty so maybe I was just looking for ways to use it.

 

[ThEoRy]

I just remembered. I knew I was going to be using the back of the knife to break the bones by smacking them. More importantly anytime there is bone scraping involved I break out the hankotsu because the blade's edge doesn't start for almost an inch and a half from the bolster. This edge less section is perfect for scraping without running the edge.

 

[Wens]

Cool, thanks. I really like your videos!

 

[jimmy_d]

Awesome video Rick!

 

[HPoirot]

Any reason i shouldn't be using the back of my petty for scraping instead of using the edge?

That's what i usually do, wonder if it'll hurt the knife.

 

[ThEoRy]

If you don't have a hankotsu, definitely use the back.