Unverified87% confidenceCautionTime unknown
不要用斩骨剪剪硬猪棒骨、牛骨等大骨，绝大多数家用斩骨剪只适合禽类、鱼、排骨等中小骨，硬斩大骨会崩刃变形，大骨应用斩骨刀+砧板
1
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87%
Confidence
Long-term
Relevance
-
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Unverified砍骨、剁鸡鸭需用厚重的斩骨刀（刀刃角度大、刀身厚），切勿用薄刃主厨刀或片刀砍骨，否则必然崩刃83% similarUnverified中式菜刀（片刀）不能砍骨，砍骨需用专门的骨刀或斩骨刀；用片刀砍骨会崩刃，套装中若无独立砍骨刀则不适合爱做排骨鸡鸭的家庭76% similarUnverified一把好菜刀不该'一刀切所有'：斩骨要用厚背斩骨刀，用薄刃切片刀斩骨会直接崩刃卷口，家用建议至少区分切片刀和斩切两用刀73% similarUnverified凹槽咬合齿刃设计（一侧带锯齿或波浪咬合）能防止斩骨时骨块打滑弹飞，比双平刃更适合斩带皮禽腿、鱼头72% similarUnverified砧板厚度≥3cm剁骨才稳不震手，太薄的板剁硬物易开裂反弹；整木板选直径大的整块料（无拼接）最耐剁，但重量大、易开裂需定期抹油养护70% similar
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