Deboning with the CS Trail Scalpel

I

Iamthejellyfish

Joined
Jan 23, 2016
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461
Today I decided to debone a chicken with my Scalpel, it worked amazing! Small enough to cut between bones but strong enough to pop joints.



 
Thanks for posting. I was thinking about getting one of those hopefully once they come out on the Exchange, etc... looked pretty cool I was sorry I missed them. Was definitely interested to see what they can do.

Was this the first "real" outing it's had or have you had a chance to cut into anything else with it?
 
nice satin slicer perfectly suited for the task :thumbup:...

IMHO, I'd imagine it'd be the EXACT use Jerry had in mind when designing...:cool:

FWIW, I like g10 or paper micarta <even better> for dedicated kitchen Busse's...

less porous, easier to clean, <probably> harder for bacteria to get a foothold and cross contaminate.
 
I would agree that g10 seems easier to clean but man that micarta stays grippy even when slathered in chicken fat.


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Clean it proper and whatever material you choose will be fine for sure.

Iamthejellyfish ---- I love the dish and careful and classy choice of cutlery!
 
Great pics! Thanks for posting them. Looks delicious. Beautiful satin INFI goodness, Lagavulin 16, what's the wine if I may ask?
 
Still Voracious said:
Great pics! Thanks for posting them. Looks delicious. Beautiful satin INFI goodness, Lagavulin 16, what's the wine if I may ask?
Click to expand...

Clesi vineyards; Aglianico from the central coast on California. Fantastic small winery, They use rarer cultivars of Italian grapes and make wines nobody else has around here. Plus the winemaker/grower/owner Chris seems to like the wine more than his customers so you know it's good, haha.
 
Thanks. I'll keep my eyes open id like to give it a try!
Anyone who prepares that dish with that cutlery with that glass of scotch breathing over it all can't steer ya wrong on the vino, right?
 
Excellent work. Scalpel is rapidly becoming one of my favorites. Thanks for sharing the pics with us.

Garth
 
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