Where is the jugular vein and carotid artery?

SDChickMom · Aug 3, 2016

I liked this thread, I am going to watch the videos when the kids aren't around. What "knife" do you use?

Thank you for all the info and support. I want to have meat chickens someday and process twice a year, but I believe that is awhile away. Until then, I want to cull humanely. I do have had the axe route, and that wasn't good.

TedSheckler · Aug 4, 2016

I hate that my few posts around here are repetitive but I rarely see anyone else responding to knife questions.

Bottom line a 600 dollar knife is no better than an 8 dollar chef knife after a certain point if you don't maintain it. The 600 dollar knife will hold it's edge for longer due to better quality steel but any knife dulls with every single cut either it be through skin or hitting a cutting board 20 times.

To maintain a razor sharp knife you need to learn and practice whetstone sharpening and how to properly use a honing steel...Aside from dispatching chickens 85% of kitchen knife injuries are due to people trying to cut with dull knives...If your main kitchen knife can't glide through a frozen beef roast without much pressure then spend 50 bucks on a decent stone and steel + a few hours of practice...

It can change your world...

MadAngler · Dec 8, 2016

As for knives, use a scalpel. Google "havalon knife". It allows you to use a brand new blade whenever you need it.

I have the knife for hunting. But I will also use it to process chickens.

Where is the jugular vein and carotid artery?

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SDChickMom

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TedSheckler

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MadAngler

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