Unverified90% confidenceCautionTime unknown
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
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified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83% similarUnverified剁排骨、砍鸡鸭等重刀作业需选厚度≥4cm的整木或铁木砧板，塑料和竹制板厚度不足或韧性差，重剁易崩边、开裂或滑动伤手80% similarUnverified刀越薄越锋利切菜越省力，但薄刃(如中式片刀)不能斩骨；斩骨需专用厚背斩骨刀，混用会导致薄刃崩口报废78% similarUnverified多肉分株、兰花剪根等精细作业应选刀头细尖的直嘴剪或弯嘴剪，刀刃越短窄越能深入盆内密集根系间精准下刀；粗大剪不适合精细根系操作77% 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76% similar
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