I find it easier to slice or chop raw or even cooked chicken with my Wusthof Chef’s knife or my favorite Wusthof 5 1/2″ Santoku (I have a small hand), if the chicken is just slightly frozen.
If thawed, just pop it back into the freezer for 10-15 minutes. It makes a big difference, I can now more easily cut and I can get more uniformly sized pieces.
Recent Comments