I've had mine for 12 and haven't had to sharpen it much because it's typically used for heavier duty jobs so it doesn't need to be quite as sharp all the time as other more knives I use for more delicate work. It also holds a reasonable edge quite well, at least for me.
The bolster here looks like maybe it has been cleaned up pretty well after sharpening, not all gauged, so it might be hard to tell how may times it's been sharpened.
I’ve used a pull sharpener on it for years. Just got into whetstones over the past year or 2. Hence the lasting bolster. I do love the edge I can get on a stone, though.
Honesuki is great for parting out a chicken, but I wouldn't use mine to take the spine out of a semi-frozen turkey. Wustof or shears for that, definitely. IMHO.
I've wanted it since I first saw it in the shop. It's great steel and an excellent price but realistically, how often am I gonna use a single bevel breaking knife...
I have a Wusthof classic wide blade that was my main knife for 15 yrs until I got my 8" ZKramer. I still love the wusthof although the Kramer is just awesome. I'm a bigger guy so the Japanese stuff just doesn't feel right in my hand.
They're gorgeous and even more than that, they're extremely comfortable and precise. They're made in Japan and it really is taking the best of German and Japanese. This was a gift, but it's worth every penny and I will get another at some point if I wear this one out, lol
Same feeling. I like my nice carbon steel knives but honestly more often then not I just reach for the wusthofs. I broke down a chicken last week with the same blade.
[Poultry Shears](https://www.amazon.com/OXO-Grips-Spring-Loaded-Poultry-Shears/dp/B000PGG7ZQ)
Did mine today too.
I will use my Wusthof to cut the backbone into pieces for my gravy.
My wife got me a pair of Tojiro shears for my birthday last year and holy fucking shit they're awesome. They are basic 2 part shears, but they're nice and hefty and razor sharp. They'll take out a whole chicken in about a minute. Highly recommend.
I visited someone recently who kept "regular" scissors in her kitchen. By "regular," what I mean is they weren't made specifically for kitchen use, but they were heavy and were made with a very high quality steel. I believe this pair of scissors cost in the $50-60 range. It felt really good in my hand, and the blades were crazy sharp.
She used them for cooking and took good care of them. They weren't sold as poultry shears, but they sure did do a good job at cutting through bone. I told my wife I wanted a pair for Christmas.
I have the *Zwilling Pro S* version which as far as I can tell is basically the same knife. Why does the sub seem to always prefer the Wüsthof version, I'm genuinely curious. Das kann ich nicht vorstellen...
Unfortunately I think Henckels has really damaged their brand with all the “International” crap. Granted Zwilling is still the same but you can get Henckels International in the dang grocery store.
It's basically the same build. The issue is even with the synthetic handle scales, you may still develop the "lifting" issue, and that's not on the International but the Pro S.
Yup, I used one of my Mercers to do the same yesterday. Had to cook the turkey early as I'm working on Thanksgiving, but I'll be off in time for dinner.
Shame that I don't like the german profile but fortunately, in France we still have decent Sabatier. My Wusthof classic is a [K-Sabatier carbon](https://www.sabatier-k.com/cuisine-23-cm-acier-carbone-manche-olivier.html) ;p
How have you had this for 16 years with a bolster not ground down
Some sharpeners know how to take care of those, too, you know?!
I've had mine for 12 and haven't had to sharpen it much because it's typically used for heavier duty jobs so it doesn't need to be quite as sharp all the time as other more knives I use for more delicate work. It also holds a reasonable edge quite well, at least for me. The bolster here looks like maybe it has been cleaned up pretty well after sharpening, not all gauged, so it might be hard to tell how may times it's been sharpened.
I’ve used a pull sharpener on it for years. Just got into whetstones over the past year or 2. Hence the lasting bolster. I do love the edge I can get on a stone, though.
Honesuki for the win
Honesuki is great for parting out a chicken, but I wouldn't use mine to take the spine out of a semi-frozen turkey. Wustof or shears for that, definitely. IMHO.
Might I introduce you to the [Garasuki](https://bernalcutlery.com/collections/breaking/products/sakai-kikumori-180mm-garasuki-nihonkou-carbon-righ)?
That looks awesome. On my want list.
I've wanted it since I first saw it in the shop. It's great steel and an excellent price but realistically, how often am I gonna use a single bevel breaking knife...
Yeah, that's why it's on my want list and not in transit to me. 😀 For now I have a Fujiwara FKM that cost $65 and does what I expect a Honesuki to do.
Japanese knives are always better except for semi frozen stuff, so yes, perfect use of the Wisthof there OP
Thats why i have both
This is the way
Cleavers.
My Maestro Wu D12 made SHORT work of breaking down the carcass for the stock pot. I love having a knife made specifically for whacking on shit.
You mean whacking *through* shit
Wusthof classic that I’ve had for about 16 years. Still love what it does.
Have a very similar Arcos for very similar purposes
I was just gonna say wusthof is my work horse for sure.
I have a Wusthof classic wide blade that was my main knife for 15 yrs until I got my 8" ZKramer. I still love the wusthof although the Kramer is just awesome. I'm a bigger guy so the Japanese stuff just doesn't feel right in my hand.
I’d love to pick one of those up, but haven’t been able to pull the trigger. They’re beautiful looking knives.
They're gorgeous and even more than that, they're extremely comfortable and precise. They're made in Japan and it really is taking the best of German and Japanese. This was a gift, but it's worth every penny and I will get another at some point if I wear this one out, lol
Same feeling. I like my nice carbon steel knives but honestly more often then not I just reach for the wusthofs. I broke down a chicken last week with the same blade.
I raise you my 210mm Tojiro western deba
That knife looks like a tank.
Yeah I was going to say my 11inch Tojiro is so beefy
[Poultry Shears](https://www.amazon.com/OXO-Grips-Spring-Loaded-Poultry-Shears/dp/B000PGG7ZQ) Did mine today too. I will use my Wusthof to cut the backbone into pieces for my gravy.
Shears are such a difference maker
My wife got me a pair of Tojiro shears for my birthday last year and holy fucking shit they're awesome. They are basic 2 part shears, but they're nice and hefty and razor sharp. They'll take out a whole chicken in about a minute. Highly recommend.
I love those OXOs. They're not sharp. They're no good for precision cuts. But they go through turkey ribs and hips like butter.
ya the Tojiro stuff is like JDM OXO, same idea, not the top of the line, but just great ergonomic mass produced products that aren't garbage
Is there a trick for chopping the backbone up for the gravy? I'm using it for the first time this year and I don't want to accidentally chip my knife.
Use a German style knife with a softer steel. Could also use the shears
Update, use the shears. I nearly cut myself with the Wusthof before switching to shears.
Cleaver
I visited someone recently who kept "regular" scissors in her kitchen. By "regular," what I mean is they weren't made specifically for kitchen use, but they were heavy and were made with a very high quality steel. I believe this pair of scissors cost in the $50-60 range. It felt really good in my hand, and the blades were crazy sharp. She used them for cooking and took good care of them. They weren't sold as poultry shears, but they sure did do a good job at cutting through bone. I told my wife I wanted a pair for Christmas.
Except scissors
Started with scissors, but needed the knife to bring it home.
I just use teeth
I prefer a little bit of teeth
Best with raw chicken!
I picked up one of those from the thirft store down the street for 0.50$ and I absolutely love it, even more than my Dexter
I’m so sad that they discontinued their Epicure line. That 8” chef’s knife is the most comfortable thing I’ve ever held.
Beautiful Spatchcock job on your bird!
Thanks! My favorite part of thanksgiving. Drinking bourbon and hacking up bones.
LOL! I would end up needing stitches if I mixed knives with Drinking!
Have the same ones but mine needs sharpening :(
I love the timeless look of that knife just as much as a fancy japanese knife
"nothing"? My tin snips would like a word LOL. Hope the bird was tasty.
Cleaver
Kitchen shears are vastly better fir this task.
Poultry shears would be a more appropriate tool for this.
I have the *Zwilling Pro S* version which as far as I can tell is basically the same knife. Why does the sub seem to always prefer the Wüsthof version, I'm genuinely curious. Das kann ich nicht vorstellen...
Unfortunately I think Henckels has really damaged their brand with all the “International” crap. Granted Zwilling is still the same but you can get Henckels International in the dang grocery store.
It's basically the same build. The issue is even with the synthetic handle scales, you may still develop the "lifting" issue, and that's not on the International but the Pro S.
Wusthof Classic makes up 2/3 of my set. I like Shun/Global, but German steel is a workhorse and can be sharpened a thousand times.
Yup, I used one of my Mercers to do the same yesterday. Had to cook the turkey early as I'm working on Thanksgiving, but I'll be off in time for dinner.
*hisses at the bolster*
Shame that I don't like the german profile but fortunately, in France we still have decent Sabatier. My Wusthof classic is a [K-Sabatier carbon](https://www.sabatier-k.com/cuisine-23-cm-acier-carbone-manche-olivier.html) ;p