Lucas Delgado
When it comes to cutting through chicken bones, the right knife can make all the difference. Knives that are specifically designed for cutting through bones, such as meat cleavers, boning knives, and the Japanese honesuki, are often the best choices. These knives combine strength, precision, and durability, making tough tasks like cutting through bones and joints much smoother. While a standard chef's knife can handle simple chicken cutting tasks, a smaller blade gives better control and precision for detailed work.
| Characteristics | Values |
|---|---|
| Knife Type | Boning knife, Chef's knife, Meat cleaver, Japanese honesuki, Petty knife |
| Blade Type | Thick, heavy, rigid, single-beveled, triangular |
| Blade Material | High-carbon stainless steel, standard stainless steel, high-carbon steel |
| Blade Size | 8-inch, 5.5-inch |
| Handle | Sturdy |
| Maintenance | Standard stainless steel is easier to maintain than high-carbon steel |
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Boning knives
A boning knife is a handy tool to have in the kitchen, especially if you like to portion larger cuts of meat or process meat from hunting. It can be used for cutting meat off the bone, as well as for cutting fish. Boning knives are thicker and heavier than ordinary knives, and they can cut with less strength and are more resistant to hard substances.
When choosing a boning knife, it is important to consider the type of blade. Flexible blades allow for more maneuverability and precision cuts, especially when removing meat from curved areas, such as breast meat from a chicken. Rigid blades, on the other hand, are better for cutting through thick cartilage and making long, smooth cuts. The blade's material also matters; high-carbon stainless steel provides an excellent balance between edge retention and corrosion resistance, while standard stainless steel is easier to maintain.
When using a boning knife to cut apart a chicken carcass, there are several steps to follow. First, cut off the bevel cartilage, called "Yagen," which is located under the breastbone in the middle. Next, cut off the diaphragm by putting the knife into the base of the membranes on both sides. Then, carefully cut out the Sot-l'y-laisse from the pelvis by making cuts in the surrounding area. Now, the chicken is ready to be separated into parts. Turn the chicken face down and make a cut from the ditch to the ribs, being sure to put the knife along the ribs to save as much meat as possible. When you pull the wings, the breast will come off, and you can cut the remaining skin. The wings should be cut with the joint part attached, and no strength is needed to cut through the cartilage. Finally, to separate the thighs, slap the ankles with the end of the boning knife, and when you hear a crack, pull out the bone.
There are several recommended boning knives on the market. The Victorinox boning knife offers a good middle ground, with a grippy handle that feels secure and a rounded shape that is comfortable to reposition. The Wüsthof boning knife also scored highly on sharpness tests and easily slipped through cartilage and thin silverskin. For those who prefer a flexible knife, the Zwilling 5.5-inch boning knife provides plenty of dexterity to get around the bone, and its fine tip is excellent for removing skin and fat.
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Meat cleavers
When choosing a meat cleaver, it is important to consider its weight and control, as a knife that is too heavy will be difficult to control. For breaking down whole chickens, a smaller cleaver may be preferable as it offers greater control and precision. While a meat cleaver can be used to cut through chicken bones, it is important to note that most contemporary butchers use boning knives to separate meat from bones and heavy-duty electric saws for thicker bones.
In addition to meat cleavers, there are other types of knives that can be used for cutting through chicken bones, such as boning knives, chef's knives, and the Japanese honesuki, a specialised poultry knife. Boning knives are thicker and heavier than ordinary knives, allowing for less strength to be used when cutting. They are also flexible, which helps with detailed work and moving smoothly around bones.
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Japanese honesuki knives
When it comes to cutting through chicken bones, the right knife can make all the difference. A standard 8-inch chef's knife can handle simple chicken cutting tasks, but a smaller blade gives better control and precision. A 5.5-inch utility knife, for instance, offers boosted manoeuvrability around joints and bones for more detailed work. A meat cleaver can also be used to break down smaller, thinner bones in chickens, with its weight delivering enough force to cut through joints and small bones.
However, for cutting through chicken bones, a specialised poultry knife like the Japanese Honesuki is an excellent choice. Honesuki knives are specifically designed for de-boning and breaking down poultry, with their distinctive triangular shape and rigid, thin, and lightweight blades. They are often single-bevel knives, with a tough and durable edge, and a pointed tip. The 'reverse tanto tip' or 'clip point' design increases tip strength while allowing for easy piercing of skin and precise cuts in tight spaces, such as joints. The knife's narrow profile also enables quick turns when cutting around and along the bone. Additionally, the Honesuki can be used for trimming connective tissue and fat, filleting fish, and cutting red meat.
Some popular examples of Honesuki knives include the Gesshin Ginga knives, which are exceptional for both professional and home use, offering excellent geometry and thin grinds that prevent wedging in foods. The Gesshin Heiji 150mm Wa-Honesuki is another highly regarded option, handcrafted in a single-person workshop in Sanjo, Japan. It is crafted from Heiji's proprietary semi-stainless steel, hardened to 63 HRC, and clad in stainless steel for ease of sharpening and good edge retention. The knife features a burnt chestnut octagonal handle with a water buffalo horn ferrule, providing both aesthetic appeal and ergonomic comfort.
While the Honesuki is an excellent choice for poultry processing, it is important to note that it should not be used to split poultry or cut through large bones. For such tasks, a heavier knife like the Western Deba or a Chinese cleaver is recommended. Additionally, proper maintenance of the Honesuki is crucial, especially for single-bevel knives, as they may require specific care procedures to prevent rusting and ensure longevity.
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Standard chef's knives
When cutting chicken bones, it is important to have a knife that combines strength, precision, and durability. A good knife can help you handle tough tasks like cutting through bones and joints smoothly. While a standard chef's knife may be able to cut through smaller or thinner chicken bones, it may struggle with thicker or larger bones.
For breaking down a whole chicken or preparing bone-in cuts, a specialized knife like a boning knife or a meat cleaver may be a better option. Boning knives are designed for cutting meat off bones and have thicker and heavier blades than ordinary knives. They provide excellent flexibility and make it easier to move smoothly around bones to get the most meat.
Meat cleavers, on the other hand, are large and hefty knives that can cut through meat, sinew, and some bones. They are particularly useful for breaking down chickens and can deliver enough force to cut through joints and small bones. However, most meat cleavers will not be able to chop through thicker bones, and a professional butcher's saw may be needed for those.
In addition to specialized knives, some other tools can be used to cut through chicken bones. For example, a bone saw can be used to cut through most bones without shattering them, and a powered bandsaw is commonly used by butchers. In the past, Koreans used axes to cut ribs, which helped release more flavor during braising. Ultimately, the best tool for cutting chicken bones depends on personal preference and the specific task at hand.
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Saw
While a heavy knife should be able to cut through chicken bones, a saw is a more effective tool for the job. A bone saw, available for around $40, is used by most butchers to cut through bones without shattering them. A powered bandsaw, similar to those found in workshops, is often used for this purpose.
If you are looking for an alternative to a saw, a meat cleaver can be used to cut through chicken bones. A cleaver's blade weight delivers enough force to cut through joints and small bones. The ideal cleaver should balance weight and control to perform optimally. However, most meat cleavers will not be able to cut through thicker bones, and a professional butcher's saw will be required.
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Frequently asked questions
A standard 8-inch chef's knife can be used for simple chicken cutting tasks, but a smaller blade gives better control and precision. A 5.5-inch utility knife is ideal for manoeuvring around joints and bones. A meat cleaver is also a good option for breaking down smaller, thinner bones in chickens. For more detailed work, a boning knife is a good choice as it is designed for cutting meat off bones and can be used for precision work. The Japanese honesuki is a specialised poultry knife that is also excellent for chicken processing.
Before starting, ensure the chicken is dry so that the knife does not become slippery. When cutting the wings, cut the cartilage with the joint part attached. No strength is needed for this. If the knife doesn't go in smoothly, change the position and try again. For the breast, make a cut from the ditch to the ribs, ensuring the knife is along the ribs to avoid wasting any meat.
While a knife is the most common tool for cutting through chicken bones, some people use a saw. In the past, Koreans used axes to cut ribs, which helped to release more flavour when cooking.
