Are you using the right knife? Part 7.

Meat and poultry on the bone

In our previous articles in this series we covered herbs and vegetables and we are now taking a look at meat – just in time for the barbecue season.

This time we are showing you our specialists for separating meat from the bone:

Fillet & boning knife
This knife with its unusual blade shape is one of our latest creations. It is particularly suitable for removing bones and skinning meat, poultry and fish. Its thin, slender and curved blade glides cleanly through foods and perfectly separates the skin and bones of fish and meat. A great all-rounder – not just for meat.
Fillet & boning knife

Fillet knife (16 – 18 cm)
These knives with a curved, slender blade are best for separating the skin from the fillet because they allow you to make a particularly precise cut. The flexible blade adjusts to the shape of bones optimally when filleting thus making the task much easier. The blade of the filleting knife is very thin and allows you to make particularly controlled and precise cuts.
Fillet knife

Boning knife, 14 – 16 cm
As the name suggests, this is THE knife for all boning and butchery jobs. This knife is ideal for removing bones and skinning meat or poultry. Sinew and fat can also be removed easily with it. Simply place the slender tip of the knife under the sinew at one end and slide the knife along to the other end, then you can take hold of the loose sinew with your fingers and pull it – job done. Tip: You can of course hold the boning knife and use it like a standard knife but it is really designed to be held like a dagger. This is the best way to use its sharp curved tip.
Boning knife

Small boning/trimming knife, 7 cm
No kitchen should be without this handy knife with its pointed blade because it can be used to cut parts that are hard to reach otherwise. Where long blades become unwieldy in the removal of bones this little knife will help you enormously.
Small boning/trimming knife

Cleaver, 16 – 24 cm
This knife features a large, strong and rigid blade and a spine that is wider than on other knives. This makes it strong and stable enough even to cut through bones. Other knives break if you use them to hack at bones because they are not made for such hard work. The cleaver on the other hand is just right for handling cutlets for example or cutting up small bones for stock. A really tough knife.

Poultry shears
You cannot do without poultry shears for the perfect preparation of poultry. Use them to joint and then carve your roast chicken, turkey, duck or goose before or after cooking. Incidentally, poultry shears are also excellent for cutting up lobster and langoustine!
Poultry shears

Meat fork
When you want to slice, turn, lift or move a large joint of roast meat or ham, poultry or other meat, you will need a sturdy fork. Our range includes forks with straight or curved prongs and various lengths. Good to know: the curved type is better for turning meat, while the straight fork ensures a firm hold on the meat when slicing it with a carving knife.
Meat fork

Cutting board
A kitchen without a cutting board is not a proper kitchen! A sturdy cutting board provides the ideal surface when you want to cut or chop something. WÜSTHOF cutting boards are made from solid beechwood and protect your kitchen worktops as well as your knives.
Cutting board

And now something to watch:
To end this article we would like to show you a short video from our “The Edge” chef, Camas Davis. Here we demonstrate how to cut a whole chicken up into suitable pieces

We will be covering the following subjects in the rest of our series of articles:

Crusts and firm foods

Different types of bread

Filleting meat and poultry, and preparing fruit
Hard and soft cheeses

Sticky, gooey foods

Exotic knives for special applications

Here you can find all the previous articles in this series:
Small cutting tasks: paring, cleaning, trimming
Large cuts: carving, portioning
Fish: chopping, filleting
Herbs: cutting, dicing, chopping
Small vegetables
Large vegetables

Please feel free to send in your questions and suggestions for other topics!
After all, you have to ask a question to be sure to get the answer you need.

So, with this in mind, happy cutting and cooking!

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