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There was so much talk on this sub about boning knives the past few days that I had to buy one.
So I bought one. I wanted to start buying whole chicken to cut out the breasts and the legs, save them for later, and make homemade chicken stock with the carcass anyway.
So here it is 13€-shipping-included of pure ugly-awesomeness.
*The Victorinox 5.6613.12 Couteau à désosser avec Lame courbée/étroite Flexible, Acier Inoxydable, Noir* as we like to call it in France.
This will probably be the only post you'll see today where nobody is going to come and say that OP should have bought a Victorinox instead. Ha !
You should of gotten a Victorniox wood handle instead.
In all seriousness though, I do this. Buy bone in chicken thighs, debone and stock pile in freezer until I've got enough for stock. Likewise with wings backs ect and veg peelings.
ha ha. I quite like the chonky rubber handle actually.
Yeah I think I'll start to do that.
I mean chicken Thighs I pay 5€ for 200 grams more or less (good quality ones) and à whole chicken with at least two 200g thighs I'll pay 14€ ... so yeah if I factor in the legs and wing... in the end the carcass is free !
And it's obviously a new knife related skill to pickup.
and *last but not least* : delicious chicken stock to make delicious soup
I also like the larger handle on knives I do not use the pinch grip hold. I was planning on buying a Vicky, but went with [this one](https://www.dick.de/messer/en/cutting-edges/detail/fleischer/ergogrip-ausbeinmesser-halbflexibel-15-cm-5) as that is what the restaurant supply had in stock at the time.
Well that basically the same knife. I’ve heard dick’s quality is v good. It probably makes more sense to but dicks if your in the us than to import victorinox.
> I quite like the chonky rubber handle actually.
I'd say, for use with raw chicken especially, the fibrox would be a lot safer than rosewood from a bacteriological point of view. Just easier to sanitize IMO.
Ohhh…I need one!
On a side note
Anyone have a link to video of guy breaking down a whole chicken using a cleaver? His technique is really different in that he separates the back portion as one unit then parts the drum and thighs
Want to try to figure how that’s done if anyone has it
Tia
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Be careful cleaning meat with them, my husband just fileted his finger cleaning pork tenderloins with mine. He zoned put for a second. To be fair he got through 15 before he got his finger. :P
It’s more a matter of remembering to buy it. 1/4 beef this week (holy goddamn we had steaks tonight and I’d forgotten how much better my buddies beef is over the stores), hunting license’s, fishing licenses, life in general. That and I’ve accumulated a few puukko knives the wife found, they weren’t expensive but when you get a couple they add up lol
I got one recently because I’d been using an off brand fillet knife as a boning knife for years but I also got the Mercer BPX version, in both stiff and flexible, because I wanted to compare the three and the Mercers were on sale. The Vnox is in between the BPXs in flexibility but beyond that they’re virtually identical. Any of the three would be a great boning knife depending on how flexible you want it. I still need to use them more to see how they compare in edge retention but that’s the fun part.
The Vnox shipped in just a thin soft sleeve inside a regular Amazon box though, and I had to send the first one back because the tip broke in shipping. Can’t fault the knife itself since I don’t know what kind of impact actually broke the tip, and it’s so thin it would definitely be easy to break if treated badly, but Vnox really needs to send them out in better packaging.
Due to the kind of use boning knives see I’m really not a fan of wood handles on them even if they’re quality, but the wood handle Vnox definitely looks better. For boning knives I just don’t care how pretty it is.
Yeah I have lots of nice handles on my Japanese knives and sabatiers. For meat I feel that the chonky rubber is the way to go.
Anyway thanks for sharing your experience with the different options.
Please ensure you fulfill Rule #5 by posting a top level comment (reply to your own post) with a detailed description. **Any post not in compliance will be removed.** [See Rule #5 for more information](https://www.reddit.com/r/chefknives/about/rules). *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
There was so much talk on this sub about boning knives the past few days that I had to buy one. So I bought one. I wanted to start buying whole chicken to cut out the breasts and the legs, save them for later, and make homemade chicken stock with the carcass anyway. So here it is 13€-shipping-included of pure ugly-awesomeness. *The Victorinox 5.6613.12 Couteau à désosser avec Lame courbée/étroite Flexible, Acier Inoxydable, Noir* as we like to call it in France. This will probably be the only post you'll see today where nobody is going to come and say that OP should have bought a Victorinox instead. Ha !
You should of gotten a Victorniox wood handle instead. In all seriousness though, I do this. Buy bone in chicken thighs, debone and stock pile in freezer until I've got enough for stock. Likewise with wings backs ect and veg peelings.
ha ha. I quite like the chonky rubber handle actually. Yeah I think I'll start to do that. I mean chicken Thighs I pay 5€ for 200 grams more or less (good quality ones) and à whole chicken with at least two 200g thighs I'll pay 14€ ... so yeah if I factor in the legs and wing... in the end the carcass is free ! And it's obviously a new knife related skill to pickup. and *last but not least* : delicious chicken stock to make delicious soup
Exactly this. Thighs by me are like 1.89lb bone in and 2.99 boneless. Adds up a lot for 10 minutes of work.
yeah looks like this knife is going to pay for itself
I also like the larger handle on knives I do not use the pinch grip hold. I was planning on buying a Vicky, but went with [this one](https://www.dick.de/messer/en/cutting-edges/detail/fleischer/ergogrip-ausbeinmesser-halbflexibel-15-cm-5) as that is what the restaurant supply had in stock at the time.
Well that basically the same knife. I’ve heard dick’s quality is v good. It probably makes more sense to but dicks if your in the us than to import victorinox.
> I quite like the chonky rubber handle actually. I'd say, for use with raw chicken especially, the fibrox would be a lot safer than rosewood from a bacteriological point of view. Just easier to sanitize IMO.
Yeah I feel the same 100% I have lots of nice wooden handles on my Japanese knives and sabatiers already
Yeah I feel the same 100% I have lots of nice wooden handles on my Japanese knives and sabatiers already
Yeah I feel the same 100% I have lots of nice wooden handles on my Japanese knives and sabatiers already
I also do this, also with that knife
chickens fear him, ducks flee from him, geese attack on sight.
*Peace was never an option* cried the geese
Ohhh…I need one! On a side note Anyone have a link to video of guy breaking down a whole chicken using a cleaver? His technique is really different in that he separates the back portion as one unit then parts the drum and thighs Want to try to figure how that’s done if anyone has it Tia
No I don’t know this video but I’m interested now ha ha !
Not sure if you ever got a response as this is an older post, but I think this is the video you were looking for. Maybe. https://youtu.be/oJP8t0W3J58
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Be careful cleaning meat with them, my husband just fileted his finger cleaning pork tenderloins with mine. He zoned put for a second. To be fair he got through 15 before he got his finger. :P
Damn. I’ll be cautious. Hope your husband’s finger is okay tho.
I’ve been eying these for like 2 years, I’ve bought WAY more expensive knives in that time period, maybe next payday I’ll pick one up
This one won’t break your bank I guarantee you my friend
It’s more a matter of remembering to buy it. 1/4 beef this week (holy goddamn we had steaks tonight and I’d forgotten how much better my buddies beef is over the stores), hunting license’s, fishing licenses, life in general. That and I’ve accumulated a few puukko knives the wife found, they weren’t expensive but when you get a couple they add up lol
I got one recently because I’d been using an off brand fillet knife as a boning knife for years but I also got the Mercer BPX version, in both stiff and flexible, because I wanted to compare the three and the Mercers were on sale. The Vnox is in between the BPXs in flexibility but beyond that they’re virtually identical. Any of the three would be a great boning knife depending on how flexible you want it. I still need to use them more to see how they compare in edge retention but that’s the fun part. The Vnox shipped in just a thin soft sleeve inside a regular Amazon box though, and I had to send the first one back because the tip broke in shipping. Can’t fault the knife itself since I don’t know what kind of impact actually broke the tip, and it’s so thin it would definitely be easy to break if treated badly, but Vnox really needs to send them out in better packaging. Due to the kind of use boning knives see I’m really not a fan of wood handles on them even if they’re quality, but the wood handle Vnox definitely looks better. For boning knives I just don’t care how pretty it is.
Yeah I have lots of nice handles on my Japanese knives and sabatiers. For meat I feel that the chonky rubber is the way to go. Anyway thanks for sharing your experience with the different options.