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Rethink the humble drumstick

Step 1: I often use two knives when I know at least one of the knives stands a chance of having its edge dulled by cutting against bone. It's an approach shown to me in one of Australia's highest profile butcher shops where customers can step in off the street and watch a master craftsperson in action. The idea has two main benefits, firstly using one knife for all known/intended cuts against bone; and secondly should one knife become dull, you hopefully have a second option to switch to without hesitation. This short and very pointed knife is my main tool for tunnel boning drumsticks.

STEVE BAIN wields his knife skills on chicken this month to turn ordinary old drumsticks into something new — boneless, portion-controlled roasts.

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Steve Bain