[ SECRET POST #5729 ]

[case]

⌈ Secret Post #5729 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 02 pages, 44 secrets from Secret Submission Post #820.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 1 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[kallanda_lee]

But wouldn't you need something that chops for humans, not a knife? I'm not an expert, but a human body is kind of sturdy. So are cows, yeah, but most cooks don't chop up a whole cow. So I'd guess a combination of tools and routine would make a difference?

[(Anonymous)]

Depends on the knife. Obviously if you plan on sawing through the bones, you're going to need something sturdier, like a saw. But when you dejoint a chicken, you don't saw through the drumstick, you find the joint and cut through the sinews and tendons holding it the leg to the body - and that can be done with a knife.

[(Anonymous)]

I remember a video of Maangchi about how to cut a whole chicken and she has shows where are the joints and where to cut. And with her knife, she cuts it like if was a piece of paper.