"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Giusi" > wrote in message
>> ...
>> > "Paul M. Cook"
>> >> "Giusi" wrote in message
>> >> >> "Paul M. Cook"
>> >
>> >>>> A cleaver is overkill for cutting up a chicken. > Paul
>> >>>
>> >>> It certainly is not if diving legs and thighs into 2-3 pieces as
>> >>> required by some Asian recipes.
>> >>>
>> >>
>> >> You'll find he heel of your chef's knife makes quick work of the very
>> >> fragile bones of a chicken. We aren't talking beef bones here. If you
>> >> like a cleaver, fine.
>> >>
>> >> Paul
>> >
>> > You are not cutting the same chickens I am! I would not even try that
>> > on
>> > my good knives, because I have already bent the edge of a big cleaver
>> > on
>> > thighbones.
>>
>> Are you cutting up a chicken or a T-Rex? Bird bones are more air than
>> bone.
>> Bending a cleaver? On a chicken bone? I thought emus were extinct.
>>
>> Paul
>
> He might be using free range chickens. They tend to have harder bones
> than commercially raised meat birds.
> --

I could hack of my foot and not bend either of my cleavers. But then I buy
the best, these are the Jeffrey Dahlmer signature series cleavers. QVC
specials, ya know.

Paul