TIL I was deboning chicken thighs all wrong for 8 years

I used to just stab around the bone and hope for the best, leaving half the meat still attached. Then last month my buddy Dave from the shop in Denver showed me how to follow the bone with the tip of my knife. He said 'stop fighting it, just let the blade hug the bone.' Now I get a clean thigh in like 20 seconds flat. Any of you guys have that one cut you figured out way later than you should have?

3 comments

3 Comments

the_robin1d ago

Dave showed you at the shop or your kitchen?

danielm801d ago

Man idk if it's that deep lol. It's just cutting a chicken. People get all philosophical about the weirdest stuff sometimes. Like yeah, letting the knife do the work is good advice for cooking but I don't think we need to turn it into a life lesson about power tools and woodworking too. Sometimes a sharp knife is just a sharp knife.

troychen1d ago

That thing about "let the blade hug the bone" is actually pretty deep when you think about it. I notice this same pattern with people learning to use power tools in my shop, they try to force everything and muscle through cuts instead of letting the tool do the work. It's like once you stop fighting against the grain of whatever you're doing, whether it's deboning chicken or ripping a 2x4, everything just clicks into place. Pretty sure that applies to half the stuff in life if you stop and look at it.