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Poultry Shears
IQthere4iam
Posts: 106
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.
Thanks!
Steve
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.
Thanks!
Steve
Comments
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Wusthof worth the money as far as I can tell, and comes apart to clean.
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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 Shearsed egli avea del cul fatto trombetta -Dante -
The two most important requirements are
1. Come apart to clean
2. Non-slip handle -
Yes Ma'am got me some @ T. J. Maxxx. They have a mulit. selection. to all.
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Steve: I have used the Messermeister 8" shears for many years (same pair), and highly recommend them.
http://www.amazon.com/s/ref=nb_sb_ss_c_1_28?url=search-alias=garden&field-keywords=messermeister+kitchen+shears&sprefix=messermeister+kitchen+shears
Whatever you choose, make sure they come apart for proper cleaning. -
I had the 10" and gave them away as the handles were too slippery.
http://www.amazon.com/Messermeister-118-10-Inch-Poultry-Shears/dp/B00063SGV6/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1303321938&sr=1-5 -
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:
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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!~~
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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. -
fukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman wrote:
Hahah I'd loose 11 fingers trying it that way, I figure a few of mine and anyone else in the room. -
I use the 8 1/2 inch and sent a pair for santa gift...
very good shearsSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I've had success with these Shun shears
http://www.amazon.com/Shun-1120M-Kitchen-Shears/dp/B0007IR2ME
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 wetBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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.
Mike
Omaha, NE
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE
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