QuarteringCutting up raw or cooked chicken? What size pieces?
I'll take some suggestions... Usually order off of Amazon so if anyone knows any good ones on there that would be great.
I use Dexter-Russel Sani-safe for breaking meats. I ran across them when I was cooking in restaurants and prefer the handle shape and texture. It has to be the Sani-safe, not the other D-R knives. The steel is mediocre, but, works fine for breaking and cutting up chickens. I dislike Victorinox as the handles have never been a good fit for me, and they slip in my hands. Both of these are mediocre steel.
I love my Victorinox knives (which I also happen to sell, and will only sell products I believe in). They are affordable enough that I have more than one of the most frequently used (6" boning, 10" and 12" chef, slicer) so I always have a good knife.
I am shocked! That you would even use such a thing, over a cleaver. I really expected you to say cleaver.For chickens, a pian knife is the perfect tool!
What knives did you buy that let you down?I spent a lot of jack on a new Japanese knife set and am very disappointed. Victorinox, in my humble opinion, is the best bang for the buck. I recently picked up a 7" German made Schmidt Brothers knife on clearance at BB&B. It is my favorite all-purpose knife.