Properly cutting up cooked chicken requires technical knowledge, skill and practice. Above all, it’s necessary to have the right knife.
Inexperienced cooks may use the same knife for every chore. This will do in a pinch, but if you really want to be efficient and cut waste to a minimum, then it’s essential to buy purpose-specific knives.
In this case, what’s necessary is a carving knife. These knives generally have a long, thin blade that makes it easy to carve around bone and cartilage. With its sharp, tapered point, the carving knife is easy to distinguish.
Another element that makes the carving knife distinctive is that it’s not serrated. Frequently, these knives will have what is called a Granton edge. This edge consists of shallow dimples that run along both sides of the blade. The dimples prevent the meat slices from sticking to the blade.
The blade itself must be quite sharp and smooth. This allows for the cleanest, most effortless cuts. Ideally, the blade is thin, which helps to eliminate sawing. Flexibility is crucial, as the knife needs to be maneuvered around bones and cartilage.
Handle comfort similarly must be considered. If the knife isn’t comfortable in your hand, then you won’t use it. The knife’s handle should feel natural in your hand, and the entire tool should feel well-balanced.
Blade length is an vital determinant of a quality carving knife. Eight inches is likely the shortest that a carving knife should be, with 10 or 11 inches being a more desirable length for slicing larger cuts.
Here are my favorite picks for knives that excel at cutting up cooked chicken.