I need a nice Cleaver to bust down my Jerk chicken any suggestions?
by Barber_since_88
1 Comment
the_p0ssum
That’s some seriously tasty-looking mahogany color on those quarters!
As for breaking them down, any substantially thick cleaver-type knife will go through cooked bones. Most of those don’t remain sharp without diligent sharpening, so just find something with enough metal thickness (i.e., gauge), heft and feel for your liking. We picked up one of Guy Fieri’s brand on clearance a number of years ago, and it’s still doing fine.
1 Comment
That’s some seriously tasty-looking mahogany color on those quarters!
As for breaking them down, any substantially thick cleaver-type knife will go through cooked bones. Most of those don’t remain sharp without diligent sharpening, so just find something with enough metal thickness (i.e., gauge), heft and feel for your liking. We picked up one of Guy Fieri’s brand on clearance a number of years ago, and it’s still doing fine.