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Poultry Shears

IQthere4iamIQthere4iam Posts: 106
edited 12:44PM in EggHead Forum
Are all Poultry Shears created equal? I am looking at getting a pair and wondering if like other cutlery the more expensive name brand stuff is better?

I have been using nice but regular scissors and have about worn them out after not to many uses and want somthing that will last.

Il take recommendations.



  • PineTreePineTree Posts: 53
    Wusthof worth the money as far as I can tell, and comes apart to clean.
  • stikestike Posts: 15,597
    you want hefty, no plastic, forged if you can get it. and they should come apart easily for washing

    i have these, but i'm pretty sure they weren't sold under the wusthof name when i got them. these are technically 'kitchen' shears. what the difference is, i dunno

    Kitchen Shears
    ed egli avea del cul fatto trombetta -Dante
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    The two most important requirements are
    1. Come apart to clean
    2. Non-slip handle
  • milesofsmilesmilesofsmiles Posts: 1,373
    Yes Ma'am got me some @ T. J. Maxxx. They have a mulit. selection. :) :) :) to all.
  • Little ChefLittle Chef Posts: 4,725
    Steve: I have used the Messermeister 8" shears for many years (same pair), and highly recommend them.

    Whatever you choose, make sure they come apart for proper cleaning.
  • Little ChefLittle Chef Posts: 4,725
    Too bad they didn't put some kind of sheath/coating on those handles. I'm not a fan of anything with stainless handles when it comes to cutting. As you said, just too slippery, especially with wet hands. :blink:
  • RascalRascal Posts: 3,802
    I purchased one from Hoffritz many years ago and it has fared quite well over time. Even though it doesn't come apart, the quality of the stainless steel allows for easy cleanup by hand or in the dish washer. Shears to you!~~
  • BigBadgerBigBadger Posts: 461
    I'm not much of a fan of poultry Shears in this camp. Too slow and too many parts (yes, 2 parts is 1 too many ;) ). With one sharp knife and I can part a bird in a few minutes not to mention deboning them as well.

    My first years in the restaurant industry my chefs showed me the value of proper knife work, care and safety. It all still holds strong with me today, 35 years later.

    Good luck in getting the tool that works best for you. B)
  • fishlessmanfishlessman Posts: 22,993
    heres a chicken done in 18 seconds with a cleaver :)

  • IQthere4iamIQthere4iam Posts: 106
    fishlessman wrote:
    heres a chicken done in 18 seconds with a cleaver :)

    Hahah I'd loose 11 fingers trying it that way, I figure a few of mine and anyone else in the room.
  • MickeyMickey Posts: 18,737
    I use the 8 1/2 inch and sent a pair for santa gift...
    very good shears
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • FockerFocker Posts: 8,269
    I've had success with these Shun shears
    They are within arm's reach and used often, just no longer used to break down a bird.
    Both blades detach for easy cleaning, and Shun will sharpen at no charge. You must ship it to them in Oregon. Lifetime warranty

    I use knives with all stainless handles. Never once have they slipped in operation. IMHO, I don't see any problems when using the wet hand, dry hand technique. And even if the dry hand becomes wet, dry with a towel before gripping your tool of choice.

    A surgeon's scalpel has no coatings, and their gloved hands are often wet :sick:
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • BOWHUNRBOWHUNR Posts: 1,483
    I have a set of the Wusthof's and love them. I have a less expensive set from The Pampered Chef that are average at best.

    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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