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Old 09-09-2015, 01:59 PM   #11
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Quote:
Originally Posted by Nanako View Post
I have to disagree
Cutting raw chicken breast with a knife just does not work. You get most of the way through and its always left hanging on by strings and sinews. Or it moves and wiggles around under the knife

Scissors can cut it properly because they don't just cut through, they keep going afterwards, so any sinews are severed no matter how thin and tough

And the blades attacking the meat from both sides holds it in place while it's cutting it, preventing it from slipping out
You clearly have never used a sharp knife. I cut meats of all kinds, including thawed chicken breast, and the only time I use shears is to cut out the backbone when spatchcocking or boning a whole chicken. A properly sharpened knife is much easier to use than scissors, and a good knife, properly cared for will last a lifetime.

Quote:
Originally Posted by Nanako View Post
re: Henckel, can you guys be more specific?

a search is turning up a lot of things like this


What even is that? How is that supposed to fit a human hand. It looks like a device designed for the sole purpose of causing RSI



The scissors i use all look like this

A thumb on one side, multiple fingers on the other. The way a hand generally holds things.

are these not even scissors?
You are using sewing or all purpose shears. Kitchen shears are designed for kitchen work. they are built more robustly for cutting through chicken joints and that sort of thing.
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Old 09-09-2015, 02:01 PM   #12
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I only use shears to cut the backs out of whole chickens/game hens for spatchcocking or cutting the underside of lobster tails to remove the meat and retain the shell for stuffing. For everything else, I use a knife.
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Old 09-09-2015, 07:52 PM   #13
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Because of my arthritis, I use the scissors to cut chicken and cube beef. Cooked meat, I only use the best knives. A sharp knife is the best tool in the kitchen IMO.
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Old 09-09-2015, 08:01 PM   #14
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Quote:
Originally Posted by Nanako View Post
I have to disagree
Cutting raw chicken breast with a knife just does not work. You get most of the way through and its always left hanging on by strings and sinews. Or it moves and wiggles around under the knife

Scissors can cut it properly because they don't just cut through, they keep going afterwards, so any sinews are severed no matter how thin and tough

And the blades attacking the meat from both sides holds it in place while it's cutting it, preventing it from slipping out
Then your knife is not sharp. A truly sharp knife will glide through chicken meat cleanly and with no effort.


Scissors, other than poultry shears, are generally of soft material, and will not hold an edge. Resulting in a quickly dulled edge.
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