If you could only use ONE knife, what would your favorite be?

[mamabahre]

If you had one knife only to to do the entire butchering process of a chicken, from slaughter to breaking it down, what would you use? What is your favorite all purpose knife??
I'm gonna throw DH a bone here for Mother's day because I know he is scrambling and I just want a really nice knife I can use for the whole chicken processing thing...We won't be doing large quantities ever if that makes a difference. At most half a dozen birds at once.Thank you kindly!

Is it weird all I want for mother's day is a really sharp new knife?

 

[KenK]

I really like my Dexter-Russell knives. They are very inexpensive and I have come to prefer them over my pricey kitchen knives for butchering.
http://www.dexter-russell.com/sani-safe.asp?group_name=sani-safe.asp

 

[mamabahre]

ohh I like the seamless aspect a lot! thank you... I'm a foodie so scanning 500 dollar german knives may be fun for me but not so realistic

 

[booker81]

I use a scalpel all the way through for butchering.

Don't have to worry about sharpening them, just replace the blade!

http://www.havels.com/surgical-blades---scalpels-havel-s-surgical-blades---scalpels.html

I have a lot of other knives, too. A good fillet knife is hard to beat, along with a heavy serrated knife to cut through things like squash, and a good paring knife. I have multiples of these. A knife sharpener is a good thing to have around as well, as long as you use it!

 

[mamabahre]

Quote:
hmm do you mean an actual sharpener? Or something to "steel the blades"...I have a few of those already... I have my kitchen knives but they are old and I want to keep them in as good shape as possible so they last as long as possible...I hadn't EVER considered a scalpel very interesting idea.

I was thinking some kind of fillet knife or paring knife would be a good choice...I love expensive knives so this is hard. I get all gaga over any high quality kitchen equipment.

 

[KenK]

Quote:
With that in mind; I guarantee you will like this model and find many uses for it in your kitchen.

http://www.dexter1818.com/Item_Details_1.asp?id=628&line=SS

 

[mamabahre]

Quote:
With that in mind; I guarantee you will like this model and find many uses for it in your kitchen.

http://www.dexter1818.com/Item_Details_1.asp?id=628&line=SS

ahh what a lovely knife! I do like it a lot!!
The seamless knives are actually familiar to me having worked in commercial kitchens..I like the whole website and they are great prices...Maybe I will ask for more than once for Mother's Day!

 

[CowgirlJules]

I do use one knife, from the same parent company as Booker81. I like the folding blades though. I can stick them in my pocket. Since I already had these for taxidermy work, they were a natural. We do touch up a blade once or twice with a steel, but when they get hopeless, they're easy and cheap to replace. I'm a bit of a fanatic about them. I mostly use #60 blades.

Havalon Knives

I don't like to go through bone with them, so if I were parting one out bone-in, I'd go for a kitchen knife (I have Henckels) to get through the keel.

 

[rickdigschicks]

Check out these guys also.
http://www.chefknivestogo.com/boning-knives.html
Excellent customer service and quick shipping.

I have the Tojiro 210mm Chef knife and pairing knife. I wouldn't use my chef's knife for
processing chicken but the pairing knife is indispensable. I would look at the Forschner or Global boning knives.

The Shun classic Gokujo is an awesome knife also but again I don't think I could justify using it for processing.

 

[ChickenAlgebra]

Scalpel. Sickeningly easy to use. As long as you in the right location in a joint or on the body, it's easier than a hot knife thru butter. But we replace the blade often. If it offers resistance at all, replace.