Best tools for butchering?

[PatS]

We have only actually butchered a couple of birds so far, but the tools we have around the house didn't make the job very easy.

I'm sure many of you have this down to a science. What are good types of knives, shears, etc. for cleaning and cutting up a chicken? Would you use different knives for turkey?

As a child of the sixties and seventies, I only learned to use dinner knives and steak knives so the variety I see at the store is puzzling, and I don't have the slightest idea what any of them are for. (My grandmother had a wide collection and used different knives for different jobs -- but I was too foolish to pay attention!)

What brands are good and stay sharp?

I have small hands if that makes any difference.

 

[Buck Creek Chickens]

1. dog chain, for hanging and plucking, unless you have a plucker
2. 8" thin blade very Sharp knife, slitting
3. 3" or so knife thin blade, for opening up your bird
4. large kettle, scalding
5.a big bucket, tank,bowl for cold water with ice for cooling
table at a comfortable height, gloves if you think you need them, a sheet of plastic and a large trash can with a liner for the offal (guts,feathers)
and of course bag or what ever your going to place your cleaned bird in

I probably forgot something

a good place for knives is Mad Cow, they advertise in the upper right corner here

 

[JohnL11935]

Quote:
Look at the Dexter-Russel line of knives. Very well priced and will hold a good edge. I recently purchased several from 'Knife Depot' on E-bay but you may be able to find them in your local non-chain hardware store.

 

[Dogfish]

I use a Forschner 10" Chef's knife for heavy duty cutting, removing the neck, splitting the breast bone. Not expensive and holds a good edge.

I'll use a Rapala 6" filet knife for gutting and trimming. Every year I buy a new one for fishing season, and then hunting season. Very sharp flexible blade, but they don't last too long. I could go with a better blade, but at $4.00 each, and not having to do anything but running it on a steel before each use it works well for me. I am more interested in the flexibility of the blade for detail work.

Managed kitchens for 10 years, used all types of knives. Cheap works most times. Dexter Russel knives are "sani-safe", not too expensive, and a good all around knife.

 

[dancingbear]

We have a fillet knife my DH picked up at Walmart, in the sporting goods dept.

It holds an edge very well, sharpens easily. We went ahead and got a Chef's Choice electric sharpener, and a good chef's steel is great for quick touch ups. I use it for the whole process now. The brand is Gerber. It comes with a sheath. I don't remember how much it was, we've had it for several years. It wasn't very expensive, though. I think this one is designed for fish, but it works great for chicken, deer, or whatever.

Here's a link to a post where I described by own methods in detail, and in it, there are a couple of links to videos that you might find helpful. https://www.backyardchickens.com/forum/viewtopic.php?pid=4377035#p4377035

It gets a lot easier with practice. The main things are a really sharp knife, and knowing just where to cut.