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Choose and Use
Butcher Knife

To Use:

Grasp the handle between your thumb and forefinger, allowing your fingers to follow the curve of the handle. Place the part of the blade closest to the handle on the food to be cut. Draw the knife toward you while pressing downward with the palm of your other hand using a long, firm stroke.
 
Choose It To:

Disjoint chicken, turkey and duck; prepare pork loin and spare ribs; cut short ribs from a rib roast; slice thick-husked melon, squash, pumpkin, cabbage; remove the heads of fish and scale fish; cut up whole sections of meat for greater savings; split lobster and crawfish.
 
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