Butchering knives & cleavers for poultry -- which are best?

Discussion in 'Meat Birds ETC' started by Anne, Apr 16, 2007.

  1. Anne

    Anne Songster

    Feb 11, 2007
    Bellingham, WA
    Hi guys,

    We need some new knives and a cleaver. I want something REALLY NICE, they will be used mostly for chickens and turkeys. What do you reccommend?

    Thanks so much,

  2. Barnyard Dawg

    Barnyard Dawg Songster

    Feb 7, 2007
    Northern California
    I actually bought some nice cleavers off of e-bay, a vegetable cleaver and a heavier meat cleaver for going through bone. My wife will use the vegetable cleaver for chicken though with no problem she keeps them very sharp.
    Last edited: Apr 16, 2007
  3. sherryberrybee

    sherryberrybee In the Brooder

    Jan 11, 2007
    These are what I use:



    I use the knife for everything from killing to piecing, except for cutting off the head and neck. I use the shears for cutting off the head/neck and for cutting through the bones of the carcass after taking off the meat. The best part about the shears is that they come apart into two pieces, so they're extremely easy to clean.

    We decided to buy some good knives after taking a Knife Skills class at Central Market and found out that our favorite knives (which whe brought to class) were worthless. One of the "skills" taught in the class was how to take apart a chicken (already eviscerated, of course!). We bought a set of 3 knives and a sharpening steel from the above site, and got the shears at CM (had a coupon).
  4. pueawjapygrta

    pueawjapygrta In the Brooder

    Jan 28, 2007
    wustoff knives are very good knives. they're not so good for cutting bone, but they will slip right through the cartilage with a little practice.
  5. TaraBellaBirds

    TaraBellaBirds Songster

    Jul 13, 2013
    SW Kansas
    My Father and I have butchered our chickens before and we will be doing our next slaughter next weekend. I am looking for some good info on tools, and have never heard of using shears! We have always used a chopping block. I'd love to find an easier way. Can you give me some more info on how you use the shears?
  6. MeAndTheBoyz

    MeAndTheBoyz Chirping

    Dec 15, 2012
    Caldwell, Idaho

    since the last post to this thread was from 2007, not sure how fast you will get an answer ;) i was also looking for additional info for processing, our first attempt did not go as well as hoped. We did find this video VERY helpful and it is much less traumatic then a chopping block. I would suggest that you keep combing through the threads, found some good "beginner" type articles with pics.

  7. LilyD

    LilyD Songster

    Jan 24, 2011
    Bristol, VT
    I have two tools that are indispensable for chicken in the kitchen and at processing time. First I have a piranta edge razor knife from havalon. It is great for separating sections of chicken and for deboning breasts. Love this knife and it is m y go to knife all the time.

    The other tool is HME bypass shears. I got these in a combo pack with a small folding saw for 16$ and they are great for cutting through bones and through the neck and backs. Other than these I don't need any other tools.
    I agree there are a lot of articles out there and a lot of us that have done this more than once and can give feedback if you ask.
  8. TaraBellaBirds

    TaraBellaBirds Songster

    Jul 13, 2013
    SW Kansas
  9. lokua

    lokua In the Brooder

    Jul 25, 2011
    I use the havalon baracuta for everything (same as the piranta just bigger). No need to hack through bones, just slip the blade between joints and your meat stays bone fragment free. If you go easy and don't cut bones the blade will easily last 30+ complete birds from killing, to gutting, to cutting up. If it dulls just slip on a fresh blade in 5 seconds.
  10. LilyD

    LilyD Songster

    Jan 24, 2011
    Bristol, VT
    I looked at that one too but decided on the piranta edge because it was smaller so I was less likely to cut myself. I tend to be a bit of a clutz lol. I use it for everything including cutting the neck and deboning the meat. But my sister works with me and she has advanced rheumatoid arthritis so she has trouble with pulling on things and doing a lot of grabbing a pulling. She finds the shears to be easier to separate the joints because they take no pressure and she can cut through in between the bones with no trouble at all.

    I don't change the blade on the piranta with each processing. It honestly just doesn't get dull. I test it before we start but it is still sharp. I still have like 8 of the 12 extra blades in the packages after the last two years of processing. It's awesome.

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