R. Hutchins
TVWBB Fan
Most of the time, the knives I have serve me quite well. I have a very inexpensive but actually quite good Wolfgang Puck 4-knife and block set that I usually use. I also have some others that are either Hinckley or Wusthof, but I do not have what I think is called a boning knife. Usually, I don't buy a knife until I find that I don't have one that works for what I want to do. That day has arrived.
One of my favorite dishes to make and to eat is chicken cacciatore. I only cook it with bone-in thighs, but the only way I can buy them is with skins-on too. I remove the skins and take off the fat globs. I don't have a good knife for this. Paring knife and chef's knives aren't good. I'm thinking that a 4" or 6" boning knife with a stiff blade is the answer.
What would you recommend? Budget is a definite consideration. I do NOT believe that I'm a good enough cook to justify the really expensive knives. Being retired also limits the budget.
One of my favorite dishes to make and to eat is chicken cacciatore. I only cook it with bone-in thighs, but the only way I can buy them is with skins-on too. I remove the skins and take off the fat globs. I don't have a good knife for this. Paring knife and chef's knives aren't good. I'm thinking that a 4" or 6" boning knife with a stiff blade is the answer.
What would you recommend? Budget is a definite consideration. I do NOT believe that I'm a good enough cook to justify the really expensive knives. Being retired also limits the budget.