David Martin
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- Joined
- Apr 7, 2008
- Messages
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I thought I'd give you gents a topic toward chicken preparation using Buck's 110 with D2 steel. We raised 26 boilers to put in the freezer since early April. Here's the 1st I'm processing. A Buff Orpington rooster. Buck's D2 blade really cuts quickly with good bite. I sharpened on my Norton fine India stone and a few final strokes on a fine diamond for burr removal. It helped the processing go smoothly. Any of these knives are capable of field dressing table fare from a chicken up to a large hog for your family with no wants for a longer blade. DM

Here is the rooster skinned, with head, feet and tail vent removed.

Now, the chicken is gutted, ready for washing and the freezer with the heart, liver and gizzard retained. It's a Southern thang. It's ok if you don't care for it.


Here is the rooster skinned, with head, feet and tail vent removed.

Now, the chicken is gutted, ready for washing and the freezer with the heart, liver and gizzard retained. It's a Southern thang. It's ok if you don't care for it.
