Will this section a roast duck without trashing the meat and skin? Looking for decent presentation from precision-sharp shears. Thank you.
1414494
Really I don't understand your question! Now that I reread the question I think I understand. The queue is in the word "section". The answer is yes it does a great job in cleanly cutting bone and not disturbing the meat for duck, chicken or fish. No kitchen should be without one.
1414495
I've never done duck, but they do a great job sectioning chicken wings. Seriously though, they should do a nice job for you.
1561634
I did chicken breast with no issue. Chicken is low in fat so there never really seems to be a problem. I sometimes run into issues when I am grinding hit fat content pork because the fat gets tangled in the blade and I have to stop and clear it out. I would still recommend this product though.
674378
I only used the shears once - on raw chicken that I needed to cut into smaller pieces for a recipe. I did not find it very useful in this context. Many years ago my parents had a similarly desgned shears that they used for cooked chicken. If cooked, I am guessing, but I think that it will cut through the chicken leg and thigh bones because the bones will become more brittle when dried by the cooking process. This is just a guess, though.
1323805
I have only used it with traditional style. What I do is keep the meat frozen a little so it will slice thin.
674380
I've been using these Messermeister shears to cut through breast bones, wing and leg joints and just about every part of the chicken but I wouldn't expect it to be easy to cut through the leg/thigh bone transversely. I would think that for that one would need some other kind of tool other than poultry sheers.
1196182
I would say no! Because the two pounder cold roast beef can cut except the side panel was weak and moved back and forth thats why cut meats are uneven cut. I never try to cut frozen meat so I'm not sure if it works well.
2274150
I'm not a professional but use my Tojiro DP every day in the kitchen, for most everything including chicken. I wouldn't recommend it for heavy deboning though because if you force it between bones or frozen meat, it's possible to bend or deform the cutting edge. You have to have a pretty heavy hand to do it but it's possible. I managed to put a slight wave into the middle of the cutting edge, and had to take it to a professional to have the edge reground to eliminate the wave. It's still slightly deformed but sharpens and works perfectly, it's just not visually perfect. As the other commenters say, this is a great knife regardless of the low cost. I'm not a professional but use my Tojiro DP every day in the kitchen, for most everything including chicken. I wouldn't recommend it for heavy deboning though because if you force it between bones or frozen meat, it's possible to bend or deform the cutting edge. You have to have a pretty heavy hand to do it but it's possible. I managed to put a slight wave into the middle of the cutting edge, and had to take it to a professional to have the edge reground to eliminate the wave. It's still slightly deformed but sharpens and works perfectly, it's just not visually perfect. As the other... » Read More I'm not a professional but use my Tojiro DP every day in the kitchen, for most everything including chicken. I wouldn't recommend it for heavy deboning though because if you force it between bones or frozen meat, it's possible to bend or deform the cutting edge. You have to have a pretty heavy hand to do it but it's possible. I managed to put a slight wave into the middle of the cutting edge, and had to take it to a professional to have the edge reground to eliminate the wave. It's still slightly deformed but sharpens and works perfectly, it's just not visually perfect. As the other commenters say, this is a great knife regardless of the low cost. « Show Less
1133369
The skin on my bird was crispy. I've never had a problem with roasting a turkey and not having crispy skin. I use the meat rack and check it periodically.
565481
I use this knife for part of the skinning process. I use a surgical for the neck and a 71/2" fillet knife for removing the rectum. Buck Knifes are great. I do all my skinning on the camp pole so I have a variety of knifes available. I used this method on 9 deer this past fall. I have been the camp skinner for over 30yrs and enjoy a made in USA of high quality like a BUCK!!
1951612
yes you can use the shears to cut the backbone out of a chicken , we have several times and they are holding up well , not like out last pair. we are happy with these.
543502
Not in my experience. I do not keep my kitchen knives razor-sharp but they are sharpened enough to easily cut through chicken, etc.Have never had an issue.
1023215
One of the things we use it for is dog food. We buy 40 pound boxes of frozen chicken necks, and sometimes mixed in with those are wing tips. None of it clogs the machine. What we do, and I'd suggest to do the same, is use the stuffing head- the one with three large slots, instead of any of the ones with rows of holes (made for ground meat). The auger pushes everything through, and the blade cuts it all up, even when frozen. Bones, fat, skin are no problem. I even use the three hole head when grinding elk or goat meat for us. It can be left that way for coarse ground meat, or used as a first pass. We've gotten to really like the coarse ground meat (because it has texture), so usually only use that head for everything. The machine has never given us a problem. That said, We haven't tried to feed it anything as large as a chicken leg bone or heavier. I'm sure there are large/tough enough bones to jam any machine. But we really like ours. (so do the dogs and cats!) good luck.
1011002
You can obviously look up these kinds of specs. I have no intention of inspecting my machine at this point. I will tell you that this one of the best investments you can make. washing it takes a little bit of work and a wood ruler to help dislodge the blade, but this is a solid, engineered beast. Plan to cut multiple things before using. Always put meats in the freezer an hour or two before slicing for best results.
381344
I make jerky all the time. I use the non-serrated for cutting meat. It seems to work best to have the meat frozen firm but not solid. I don't even know anymore where the serrated blade is that came with it. I haven't tried cutting cheese, but I suspect that the non-serrated one would be best for that as well. Not sure what the serrated one would be good for, maybe bread??
1044999
I like using a stiff curved blade. As silverskin is never uniform thus a smaller portion of the blade comes in contact with the meat and allows exact directional cutting. The stiff blade allows me to be in control of the angle and direction I cut. Hope this helps, Jim
2143046
Have not cut peperoni, but have shaved semi-froze raw beef and American cheese you could see through and that was with the serrated blade. Have not tried the smooth one yet. As long as you know it is a home slicer and not the one in the super market you should be very happy with the 615. It will slice down to less than a 1/4" heal. I have also sliced very nutty and course fruit fruit cakes in 3/16" slices and did not tear up.
429676
The scissors are very sharp. I've been able to cut through chicken tendons between thighs/legs and wing sections but I don't know if they'll cut the bones.