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lol I only butcher chicken at home…for that, I would probably just ask the butcher to do it or buy pre cuts…I started a separate thread about using deba to break down chicken. I find that I like it more than using my honesuki.
Funny, because there's a lot of chefs in Korea that use a honesuki to break down smaller fish.
 
Funny, because there's a lot of chefs in Korea that use a honesuki to break down smaller fish.
I can see that. I have never used a garasuki and wonder if that feels better than a deba on chicken. I also imagine when honesuki was invented, the chicken in Japan was probably much smaller than the chicken we now have in the US.
 
I can see that. I have never used a garasuki and wonder if that feels better than a deba on chicken. I also imagine when honesuki was invented, the chicken in Japan was probably much smaller than the chicken we now have in the US.
And still are smaller. US chickens have big ****s, man
 
Feeding my (work)horses some carrots
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Committed the classic blunder of "I don't use this knife much, maybe I should sell it. Just one more prep"

Unshu Yukimitsu absolutely smoked a big batch of turnips (offscreen) and marked itself safe from the BST.

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I recently joined a CSA for a local farm and it's been very stimulating to get veggies I normally wouldn't buy and try new recipes/get out of food ruts.
 
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