Buying Guide
If you are someone who isn’t familiar with boning knives, chances are you are quite lost to choose one for you.
Boning knives are not the same as your regular kitchen knives. They have a different shape and purpose in the kitchen. As the primary use of a boning knife is to cut meat and fish in any way you want, the knife needs to have certain features to be labeled as a good boning knife.
Types of Boning Knives:
There are many different types of boning knives depending on the blade or handle. However, the two most common types are: stiff and flexible.
Stiff:
A stiff boning knife is used to cut wider portions of thicker meat chunks. They usually have a broader blade and are used by butchers. These kinds of boning knives are not very common as you need a certain skill set to use one of those properly.
Flexible:
A flexible or semi-flexible boning knife is the most common type. They are used to cut difficult shapes.
Wüsthof Gourmet Flexible Boning Knife is one of the best out there.
As the blade can move any way you want, you can cut around the bones as well. Flexible boning knives are better for fish fillets or ribs. They are ideal for skinny as well.
Blade Type:
Boning knives also have different blade types, usually two main ones: straight and curved.
Straight:
A straight boning knife is ideal for thicker and larger chunks of meat, especially beef and pork. If you want to separate meat from the bone and trim away excess fat, using a straight knife is more efficient.
It can also be really good at sculpting and fine slicing. An authentic Japanese choice would be the Global 6.25″ Boning Knife.
Curved:
The curved boning knives are predominantly Japanese style knives that are often smaller and more flexible than European knives. They are the best at de-boning and really fine, paper-thin slices. Usually, sushi chefs use these kinds of knives.
Our best value choice is Dalstrong- Curved Boning Knife – 6″ – Shadow Black Series
Handle Design:
This is very important. Having a badly made handle can cause serious accidents. Imagine what would happen if the knife slips from your hand?
Usually, some popular materials for handles are plastic, polypropylene, rubber, and wood. All of these are excellent if done right.
The shape of the handle is totally your preference. Some people like thicker handles and some like thinner ones. A safe choice would be to pick an ergonomic shape that fits like a glove in your palms.
Look for boning knives with full tang and triple rivets features. These are the most durable types of handles. Something like Dalstrong – Gladiator Series – Boning Knife is great for that.
Size & Weight:
Most people prefer lightweight boning knives as they are easy to maneuver. You get excellent flexibility while cutting fish or meat with a knife like this.
Usually, stainless steel knives are the lightest. Carbon steel blades come in a close second. Lightweight knives come in all different sizes and shapes.
But if you like a good weight for your knives, you can go for heavier options. Heavy knives are usually longer to create the best balance. Check out Global GF-31 Heavyweight Boning Knife for a solid option.
Warranty :
As most boning knives are quite expensive and an investment piece, you would want to get the most out of your money. Look for knives with a lifetime warranty.
For example, Dalstrong – Gladiator Series Boning Knife comes with a lifetime warranty to provide ultimate customer satisfaction.
Some even give free replacement options in case your package gets damaged in the process.
Accessories:
Boning knives usually come with a case or stealth for easy storage. Some even go as far as to give sharpening steel with it. As boning knives are not used every day, you need a good case to store it properly.
Frequently Asked Questions (FAQs)
01. What is a boning knife used for?
A boning knife is a type of kitchen knife that has been used for centuries in meat preparation.
A good quality boning knife comes with a sharp edge and narrow, thin blade. You can use boning knives to remove bones from fish, poultry, and meat.
Stiff boning knives are great at de-boning larger meats like pork and beef. You can use them for trimming, shaping, sizing your favorite meat pieces including ribs. They can be used for skinny as well.
02. Is a boning knife the same as a fillet knife?
Fillet knives and boning knives have a lot of similarities but they have their specific user as well.
Appearance is a big difference as fillet knives are thinner, sharper, and more flexible than any other kitchen knives. They are specifically used for fish.
Boning knives, on the other hand, are more versatile and easy to use. They are ideal for fish, meat, and poultry. You can use a boning knife for both smaller and larger portions of meat and fish. This makes them a better and more practical choice for everyday kitchens.
03. Can a boning knife cut through bones?
Even though the name might suggest otherwise, a boning knife is not used to cut through bones. They are quite delicate pieces of equipment.
Boning knives are for fine-tuning your meat pieces according to your desire. However, there are some boning knives that can easily cut through fish bones and cartilage. You can use stiff boiling knives for scraping larger bones.
04.How should I hold a boning knife?
Using a boning knife is a bit different from other European kitchen knives. You need to use your three fingers to wrap around the handle.
Pinch the blade with your thumb and index finger for a good grip. Then place your index finger on top of the blade.
Now make a slight angle and let the knife slip around the bone. Then slightly turn it around to separate the meat from the bones. Using a boning knife is very intuitive and simple. Just keep your knife at an angle and the sharpness will do the rest for you.
If you are a beginner, check out Henckels Classic Boning Knife as it is the easiest to learn.
05. How do I sharpen a boning knife?
As boning knives are quite flexible, sharpening them can be a bit challenging at first.
Before you start, check the angle your knife has been pre-sharpened by the brand. Most brands sharpen their boning knife at around 15-22° angle.
It’s not advised to use a sharpening rod for boning knives as they need more precise attention. Use sharpening stones, preferably ceramic to maintain the quality of it.
Today’s Takeaway
After spending countless hours researching and comparing, we have come up with these 14 boning knife options that won’t disappoint you.
So there you go, with our top 14 well-curated list, you can easily find something that fits your needs.
Having a boning knife is not mandatory but it adds a lot of different scopes and potential to any kitchen.
If you are too intimidated by them, keep in mind the process is really fun to do. It is a great way to improve your culinary skills while enjoying some delicious morsels along the way!
