I don't think the knives we have on hand are good enough to handle processing. I have a roo that is overdue for his trip to Freezer Camp. Saw an ad for Mad Cow Cutlery on Amazon and wondered if the company is decent/they have quality products?
Has anyone ordered processing knives from Mad Cow Cutlery?
- Thread starter VA Raptor
- Start date
- Jun 10, 2014
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I use a bunch of cheap food service utility knives - the colored ones that are non-stick coated on the sides. Butchering a chicken isn't like doing a larger animal - there's no space for a lot of the bigger knives. A lot of the initial cutting needs to be done with feathers in place, and that's rough on knife edges, so you need to be frequently sharpening - good knives or not.
I use the utility knives, a cleaver, and a pair of poultry shears - I keep a sharpening steel with me while I'm working - and use it frequently. A lot of people seem to like fillet/boning knives.
I haven't used this particular company, but of the page you linked too, they're all too large knives in my mind.
I use the utility knives, a cleaver, and a pair of poultry shears - I keep a sharpening steel with me while I'm working - and use it frequently. A lot of people seem to like fillet/boning knives.
I haven't used this particular company, but of the page you linked too, they're all too large knives in my mind.
- Oct 24, 2014
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A sharpening steel (Honing rod) doesn't actually sharpen your blade, It does realign the straightness of the blade after it comes into contact with hard things given you are keeping to the angle to the grind of the knife and applying the proper pressure as to not distort the edge one way or the other.
To actually sharpen a knife though you need to remove metal from it (once again with proper technique) using a whet stone or diamond stone. Also if you really get into keeping a razor sharp edge you can use a leather strop to get the microscopic parts of the blade pointing how you want them.
To actually sharpen a knife though you need to remove metal from it (once again with proper technique) using a whet stone or diamond stone. Also if you really get into keeping a razor sharp edge you can use a leather strop to get the microscopic parts of the blade pointing how you want them.
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Thanks for the advice.
My parents gave me some paring knives to "try". They seemed sharper than what we have, so we'll give them a go. Using the honing steel didn't help on our existing knives, and we were getting tired to pushing off processing day due to lack of decent tools.
My parents gave me some paring knives to "try". They seemed sharper than what we have, so we'll give them a go. Using the honing steel didn't help on our existing knives, and we were getting tired to pushing off processing day due to lack of decent tools.
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