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Cookware

Breaking bones: cleaver? bone saw? technique?

kdkrone | Jan 1, 201109:22 AM     16

Butcher shops are a few and far between these days, at least where we live. I have a renewed interest in making stocks. I have found a source for veal bones, but they will be in relatively large sizes. Not having worked with bones before ( except during a rotation in orthopedic surgery!), I would appreciate some info about the equipment.

First, I have read reference to people using cleavers. I would like to reassure myself that I read correctly, as I would not want to ruin a good blade. I am thinking about the Henckels 4*, although any recommendations would be appreciated. Next, how is it used to cleave bones? Hack away at it with bones flying, or make a cut with a bone saw, place the cleaver in the cut, then whack it with a mallet?

Next, what about a bone saw? Can one purchase a specialized blade for a hacksaw or is it a completely different tool? If the latter, what should I expect to pay and what has worked for some of you folks on CH?

Many thanks,
Ken K

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