video on phone deboning petty with chef knife

How to Debone with the Petty Knife

Learn how to debone with the petty chef knife. A small but versatile knife that can be used for a variety of tasks in the kitchen, including deboning. In fact it is a master at deboning. This small and sharp knife is especially useful when cutting along the bone of meat. In our example video we show you how to debone a chicken leg using the petty knife. It is smaller than a chef’s knife, making it more agile and easier to control in tight spaces. Scroll down to the bottom to watch our example of how to use this knife for deboning.

To debone with a petty knife, follow these steps:

Prepare your workspace. Make sure you have a clean, dry cutting board and a sharp petty knife.

  1. Place the meat on the cutting board. If you are deboning a whole chicken or other bird, start by removing the head and feet. Then, cut the bird in half lengthwise.
  2. Identify the bones. Locate the main bones in the meat, such as the backbone, breastbone, and thigh bones.
  3. Cut around the bones. Use your petty knife to carefully cut around the bones, leaving as much meat on the bones as possible.
  4. Remove the bones. Once you have cut around the bones, use your fingers to remove them from the meat.

Tips for deboning with a petty knife:

  • Keep your knife sharp. A sharp knife will make the process easier and safer.
  • Use short, controlled strokes. Be careful not to saw back and forth, as this could damage the meat.
  • Work slowly and carefully. It is better to take your time and get a good result than to rush and make a mistake.

Specific examples of how to use a petty knife to debone different types of meat:

  • Chicken: To debone a chicken breast, start by cutting off the wings and legs. Then, place the chicken breast on the cutting board skin-side down. Use your petty knife to cut a deep slit along the backbone. Then, carefully cut around the backbone and remove it. Next, use your petty knife to cut along the breastbone and remove it. Finally, use your fingers to remove any remaining bones from the meat.
  • Fish: To debone a fish, start by removing the head and tail. Then, make a deep slit along the back of the fish. Use your petty knife to carefully cut around the backbone and remove it. Next, use your fingers to remove any remaining bones from the meat.
  • Pork: To debone a pork chop, start by trimming off any excess fat. Then, place the pork chop on the cutting board and use your petty knife to cut along the bone. Be careful not to cut through the bone. Once you have cut along the bone, use your fingers to remove the bone from the meat.

Once you have deboned the meat, you can use it for a variety of recipes, such as stir-fries, stir-fries, and casseroles. Deboning your own meat can save you money and give you more control over the quality of the meat you are eating.

Deboning chicken with a petty knife is as easy as this:

Watch our video below to get a good idea of how to easily debone a chicken leg with a Japanese petty knife. Are you falling in love with this small versatile Japanese knife? Learn more about the Japanese paring knife and why you need it in your kitchen!

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