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I started using a cheap paring knife for breaking down chicken and everyone said I was nuts
Look, I know the standard advice is a big, heavy boning knife for poultry. For years, I used a 6 inch curved blade, the kind everyone recommends. But about six months ago, I was in a pinch and grabbed a basic $12 Victorinox paring knife from my kit. The control was just different. I could get into the joints with way more precision, especially around the wishbone and separating the oyster. It feels like I'm guiding the tip instead of forcing a bigger blade. My waste on trim went down because I wasn't hacking off good meat. I get the weird looks from the guys at the shop, but for me, it just works better on birds under 10 pounds. Has anyone else found a smaller tool works better for a specific job like this?
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the_taylor1mo ago
Makes total sense for getting into those tight spots.
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abbyf791mo ago
My old chef would have lost his mind, but I've been using a 3-inch paring knife for spatchcocking for years. You can pop the backbone out with the tip so cleanly, it's like a key in a lock. The big knife always felt like overkill for that one tricky cut.
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That little knife trick would get you fired in half the kitchens I've worked in.
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riverb131mo ago
Getting into the joints with more precision is exactly it. I do the same thing with a little cheap knife for cleaning fish. The big filet knife is great for the long cuts down the spine, but when I need to pick out those tiny pin bones or get right up under the gills, that little blade is like an extension of my finger. You just have more feel for what you're cutting.
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