If you don’t already know what a boning knife is, then you are in the right place to find the best boning knife. Basically, a boning knife helps to remove small pieces of bones and bone debris from your meat or fish. It also helps to separate the lean meat from fish or chicken, by allowing you to separate the delicate flesh from the bones in a very clean manner. Boning Knife helps especially to work in the hard to reach places, or even to trim off excess fats from delicate and lean meats such as chicken and fish.
Likewise, a boning knife is also designed in a way to carry out such boning tasks and have a great result afterward. If you’re still not sure about what to look for in your ideal boning knife, then don’t worry a bit. We have here all the necessary information that you will definitely find useful if you’re looking to buy the perfect boning knife. Starting from the basics to all the little tips and tricks that you need to find your ideal knife, we have it all covered for you. So what are you waiting for? Read on to find all you need!
7 Best boning knife reviews! Which one you pick
Victorinox Swiss Army 6 Inch Swiss Classic Boning Knife
The first product we’ll review here is the Victorinox Swiss Army 5.6413.15 knife. If you are looking for a semi-stiff blade, then this is the one for you. Because it is neither stiff nor too flexible, you can carry out all your kitchen and boning tasks with this best boning knife. Slicing and chopping thick meat such as beef and pork, calls for knives with thinner and bigger curved blades, a perfect example of which, is the Victorinox Swiss Army knife. Furthermore, the Victorinox Swiss Army knife is so lightweight and sharp, that you won’t be needing any other butcher knife in the kitchen. If you’re wondering how this knife is so special, well, let us just say that the quality speaks for itself!
The very interesting features include a curvy blade which allows you to accomplish tricky cuts in different angles and also perfectly slice up the meat or fish you’re working with. With a thin blade and unmatched flexibility, you can also skin a chicken or fish without putting in much effort. The best part is that due to its flexibility, you can bend the blade according to your needs and work around different angles. Furthermore, its thin blade allows you to easily reach between the skin and the meat while skinning, so you don’t have to spare much time for such task either!
You’ll be surprised to know just how sharp this knife is, and the best part is that you won’t need to re-sharpen it since it is ice tempered! Use it as many times as you want, and you still won’t notice any difference in the sharpness. Also, don’t worry a bit about the knife slipping from your hands, thanks to the firebox handle that is textured in such a way so you have a strong grip on it that won’t slip.
- The Fibrox handle is a very practical approach that prevents slipping
- Compared to other boning knives, this knife is lighter in weight
- Quite easy to work with as the blade can be easily controlled
- S-curved shape of the blade helps to cut tricky parts
- The blade is made of high-quality stainless steel
- The texture of the handle might not be aesthetically pleasing enough
- The blade actually becomes blunt after a while
ZELITE INFINITY Boning Knife 6 Inch – Alpha-Royal Series
The second boning knife that we will review here is the Zelite Infinity Boning knife. Made with premium Japanese Aus 10 Super Steel with 67 layers of Damascus high-carbon steel, this Super Stainless Steel is non-stick, and also rust proof. Thanks to the liquid nitrogen cooling technology that strengthens the blade and helps to retain the original sharpness of the blade. With a 12 degree edge on both sides of the blade, the knife provides guaranteed sharpness just like a razor. It is also polished with a mirror finish, after applying a 3-step Honbazuke method, which further enhances its sharpness and shine.
The Zelite Infinity also comes with a triple riveted, classically rounded handle. This includes 3 metal mosaic Zellite classic rivets that are made of military grade G10 Garolite, which helps prevent slippages of any sort and also provides an extremely comfortable and secure grip. The blade also has a tapered bolster, which helps maintain great balance while working and also allows for a great deal of comfort. Besides that, it is also rust and stain proof, and its non-stick feature gives it an upper hand as it won’t stick to the meat while trimming fats, or trying to debone the meat.
With a sharp edge of 12-15 degrees, this Damascus semi-stiff blade is perfect for shaving or slicing any of your favorite vegetables, skinning meat, fish, or deboning them and so on. Lastly, there’s also a tapered bolster that ensures the knife can’t hurt your hands accidentally while chopping with it. Meanwhile, the beautiful Tsunami Rose Damascus pattern is engraved on the blade makes it look amazing as well, and it also comes packaged in a luxuriously decorated box to keep it safe and for storing purposes.
Let’s watch a practical video review
- Tough material that can last long when with minimum handling
- Beautiful Damascus pattern engraved on the blade ensures that the blade looks aesthetically pleasing
- Sharp, stainless steel blade, made with high-quality Japanese Super Steel.
- Treated with liquid nitrogen, the stainless steel blade is tempered to be even strong and rust free
- Can be used for a variety of food types
- Long lasting blade even with minimum handling and maintenance
- The knife needs to be hand washed to preserve the sharpness and quality
Daddy Chef butcher Boning Knife 6 Inch
For the 3rd knife in a row, we have the Daddy Chef” 6-inch Japanese Damascus VG 1067 layer Stainless Steel butchering fillet knives.
Whether you’re a professional chef, or simply like experimenting in your kitchen with different techniques, then you don’t want to miss out on this one. Made with the highest quality Japanese VG 10 grade steel, the cutting edge you get is extremely accurate and incomparably sharp. To make sure that you get the maximum sharpness, the knife is built with 15 degrees Razor-Sharp edge, which provides exactly what you need from a best boning knife.
Moving on, we get to see how though fully the knife is put together. With an easy to hold the classic wooden handle, you have no risks of this knife slipping from your hands accidentally or causing trouble. Next, this durable knife and handle are also extremely easy to clean after every use, besides being bacteria resistant and really easy to hold when working with it.
The stiff blade comes with the perfect features that will allow you to slice or skin any kinds of vegetables, meat, or fish. There is also a special wave pattern engraved on the blade that ensures that your hands remain safe while chopping, besides making the kindergarten look strikingly amazing.
- The solid stainless steel blade comes with 67 layer carbon for maximum strength
- Made from premium quality Japanese VG10 Damascus Super Stainless Steel to last a long time
- Specially designed wooden handle to prevent accidental slipping and provide maximum gripping comfort
- Extremely sharp blades with 15 degrees Razor-Sharp edges to provide the best result
- Extremely functional in the sense that you can use it for a variety of purposes
- Slightly difficult to use for thicker items
Zwilling J.A. Henckels 31024-143 Professional S Flexible Boning Knife, 5.5 inch
Up next, for the 4th knife, we have the Zwilling J.A. Henckels 31024-143 Professional S Flexible Boning Knife. The first thing you might notice about this is the short blade. However, despite the height of the blade, the Zwiling31024-143 professional boning knife proves to be one of the best boning knives amongst the lot. Made in Germany, this knife is made with a special high carbon formula that makes it stainless and rust proof. The blade of the knife is also made from a single piece of steel and has a full tang blade, which gives it good balance and overall good stability. Meanwhile, the blade goes through the ice-hardening technique to make it extra sharp and maintain the overall strength of the blade. So, you won’t see this knife wearing out anytime soon!
Moving on, it also comes with a polypropylene handle that is three riveted, and is perfectly attached to the full Tang. Other than that, the edge retention is also designed at 15 degrees on either side, which gives you a perfect balance of sharpness and sturdiness. Since it is resistant to rust, you can also keep using it for a long time without the need to sharpen it. The blade angle and edge help to maintain sharpness for a long time.
Intended for daily use, and with the 5.5-inch blade and the full Tang, you can now chop, slice, or de-bone, fish or meat in any way you like. With its sleek design, it is easy to hold and use for deboning. It is also one of the best knives recommended for deer meat.
- Extremely sharp blade that remains sharper for a long time due to the edge retention design.
- Designed for everyday use
- Stainless and rust free blade that won’t corrode so easily.
- Will provide the right amount of balance for cutting anything.
- Comes with polymer handle that is three riveted, and attaches to a full Tang
- It is also dishwasher safe and requires minimal care
- A plastic handle will last longer than wooden handles that start to deteriorate after a time
- Short blade
- The amount of pressure applied when cooking is crucial with this knife.
- The blade might need more whetting compared to other knives to maintain it
Dalstrong Inc-Omega Series – BD1N-V – Hyper Steel – w/Sheath (6″ Boning & Filet Knife)
Next in line, for the 5th review, we have the Dalstrong inc, BD1N-V-Hyper Steel 6 inch Boning and Filet knife. Whether you cook hearty family meals or you’re a professional chef, a good quality boning knife is the one thing you don’t want to miss out on. With the Dalstrong BD1N-V Boning and fillet knife, you can rest assured that any sort of butchery work that you may have, will be done with perfection. All thanks to all of its unique features which we will look at in this review.
To start with, the Dalstrong BD1N-V-Hyper Steel. Although initially it is specially made for de-boning and filleting, you can basically carry out all your butchery activities, be it skinning, trimming, dicing, butterflying, and many more! Since the blade is narrow enough, you can easily use it to cut the meat as thinly as possible, besides slicing it delicately from the bones.
Slice right through all the fat and muscles as the blade is now made with “Liquid Metal” which doesn’t make the knife stick to the bones or the meat.
Other than that, the knife also has a vacuum heat -treatment system, to 63HRC that allows you to get an exceptionally sharp finish and result in every time you cut meat. With expert blades system that integrates the 3-step Hinbazuke method, you will get extra smooth and sharp blades that are perfect for expert use.
With nitrogen treatment, the blades are extremely strong, meanwhile, thanks to the liquid metal finish, the blades not only become extra strong but also last for a long time. The blade also comes in a full Tang, with a handle that not only gives it a sophisticated finish but also, makes it really easy to hold and use.
- Liquid Metal” pattern to help reduce drag, and easily slice through fats and meat
- Comes with heat treated blades that make it strong and long-lasting.
- Addition of nitrogen to the blades, make it more flexible and wear resistant
- The intricately designed handle is made of fiberglass that makes it easy to grip on to and isn’t affected by heat or cold
- Looks very professional due to the copper and brass detailed design on the blade
- Comes with a black PU leather sheath, to provide protection of the blades
- The handle is heavy
- The liquid metal design doesn’t let it slide easily while cutting the meat
LedgeON 6″ Professional Boning Knife – Pro Series – High Carbon Stainless Steel Blade – Wood Handle
For the 6th review, we have the LedgeON 6 professional Boning Knife, which is yet again, another professional quality boning knife. With a sharp and narrow blade, the ends are tapered in a perfect position that allows you to make clean cuts to separate the meat from the bones. With the addition of tapered bolster, it allows you a stronger grip on the handle that won’t let your fingers slide onto the blades even if your hands are slippery, and is therefore extra safe to use as well.
Besides that, the blade is also made with high-quality carbon and stainless steel that has gone through many steps of treatment and testing to provide you the ultimate strength and rust-free blades. With extremely sharp edges and smooth sliding surface, you can rest assured that your tasks of slicing, dicing, de-boning meat can be performed without any hassle. It also comes with a very good quality Pakka wood handle, which is neither too big nor too small to hold for most hands.
It would also help you to know, that the LedgeON professional Boning knife is well-recognized as the restaurant standard. The quality and guarantee are so much better compared to other knives that you will definitely be satisfied with your knife.
Last of all, if you’re not happy with the knife, then no worries. LedgeON has promised to provide a full refund in case of any dissatisfaction with their product.
- The blade is made with high carbon stainless steel that prevents rust and corrosion of any sort.
- The blade goes through several levels of treatment that help to increase the level of sharpness, and make it stronger
- The blade and spine is specifically hand-polished to give it a fine and finished look
- The blade is full Tang, to ensure a safer and stronger blade
- Improved grip due to a tapered bolster
- The handle is made from economic triple riveted pakka wood, providing you the ultimate comfort and longevity
- Each knife is individually hand checked to ensure the quality standard
- Full refund policy in case of dissatisfaction
- Comparatively more expensive than other knives
- The blade is not as flexible which doesn’t make it suitable for filleting
Mercer Culinary Renaissance Forged Flexible Boning Knife, 6 Inch
Last, of all, we now have the Mercer Culinary Renaissance Forged Flexible Boning Knife which will provide a lot of unique features that you will definitely love. Let’s not forget to mention the variety of colors that you can choose from.
To start off, the Mercer Culinary Renaissance Forged Flexible Boning knife is made of out of one single piece which also means that it is a full Tang blade. This also ensures full support and balance while working, and you are sure to feel comfortable.
The high carbon content if the blade also ensures that the blade is strong enough, with high-quality German cutlery steel that is stain and rust resistant.
With a rounded spine, you can rest assured to enjoy a comfortable grip, while the taper-ground edges provide further stability and smoother cutting operation.
This feature also helps to increase your work efficiency, while also ensuring that your blade remains sharp for a longer period of time.
Keeping your comfort at the forefront, the handle of this knife is also made of triple riveted, and ergonomically designed Delrin handle, which will be able to undergo any temperature changes, be it hot or cold.
Furthermore, any exposure to kitchen oils or other components, won’t really affect it in any way. It also includes a short bolster, which exposes the entire edge of the blade and thus, this feature allows you to easily sharpen the blade without much hassle. The bolster also makes the blade stronger and makes it long lasting, while providing proper balance.
The Mercer Culinary Renaissance Forged Flexible Boning Knife is also certified by the NSF since it meets their standard of safety, quality, and performance.
- Triple-riveted, ergonomically designed Delrin handle that is also textured for extra safety
- Easy to sharpen due to the short bolster
- Extra comfort and balance thanks to the full Tang blade that runs through the entire length of the handle
- High quality German stainless steel that is rustproof, stain proof, as well as made if the high carbon content
- The blade has a tapered edge of 15 degree that allows you to cut better
- Ergonomic Delrin handles that are long-lasting, and are triple riveted, which will allow for a comfortable grip
- It is also certified by the NSF due to its remarkable performance and a well-established safety and quality standards.
- The sharpness isn’t good enough for de-boning or slicing meat finely
- Since this is a stamped knife, you might not like it if you prefer otherwise
What is a boning knife?
A boning knife is a special kind of knife which is used specifically for removing the bones or de-boning chicken, fish or other kinds of meat. Lengthwise, there are boning knives known to be generally ranging from 12cm to 17cm, whereas, some also range all the way up to 9 and a half inches as well.
The distinct feature of a boning knife, in general, is the blade of the knife, which is almost always the thin and narrow blades that they feature. It is the narrow blade of the knife that allows you to skin, slice, or “de-bone” and helps to cut in specific areas with great precision. If you’re looking for a knife to be able to cut tricky parts of your foul, or fish, then the boning knife should do the trick for you.
Boning knives are quite different from all other kinds of knives in the sense that they have thinner blades compared to other kinds of knives. Other kinds of kitchen knives actually have a comparatively thicker blade, as well as wiper blades, so you can cut a variety of objects with them.
While a flexible boning knife is extremely important for de-boning chicken, fish, or skinning vegetable, on the other hand, a stiff and solid boning knife is actually better for tougher meat such as pork or beef.
There are several types of boning knife in the market. However, the basic factor that makes each one stand out from the other one is their blades. How the blade is designed- the way the blade is designed has a lot to do with the type of tasks that you can carry out with your knife.
Types of boning knife
Let us look at some of the most common types of boning knife that are found in stores.
- Straight– boning knives that have straight blades, can be used for basic tasks such as cutting through thick pieces of meat or slicing through heavy meat such as pork and beef.
You will find a lot of traditional Japanese deboning knives that are straight. The straight blade of a knife allows you too smoothly slice through meat and get clean chunks while you cut. Therefore, finishing a task in a clean manner, and in the fastest possible time can only be carried out efficiently with the help of a straight blade.
Curved-when we talk about curved blades, we are well aware that they are not straight. Due to the curve, these knives can easily cut through the hard to reach areas, be it fish, chicken, or any other meat.
Due to the curved shape of the blade, slicing delicate pieces of flesh, skinning fish, and achieving a cleaner stroke is possible. It is especially useful since the curvature of the blade allows you to maneuver the blade with ease, especially in small and difficult spaces.
- Flexible- flexible blades are usually more free to move around with due to the nature of their blades. Since the blades are able to bend and flex, you can easily Cary out filleting and deboning tasks comfortably. Also, the best thing about flexible blades is that you can cut around rounded edges and corners so easily since the bend ability allows to move the blade in any way you prefer.
- Stiff- stiff blades are the perfect choice for thick and rough meat, that doesn’t budge easily. To get around such tough meat, you definitely need a strong and tough metal blade.
This is where stiff blades come into action, as you can easily cut right through and chop tough meat in any way you want.
- Thin- thin blades are most effective when you want to reach corners and specific difficult to reach angles. Since thin blades can smoothly run across the meat, without causing any friction, you can work with them for handling meat that is extremely soft and delicate. It is important to note that not all thin blades are flexible, and so some might actually be thin and yet stiff.
- Broad- these are a thick and wide set of blades, which will help you to chop off large chunks of meat with one stroke. These heavy set of knives are typically used to handle tough meats that are difficult to handle with other kinds of knife.
Boning knife uses
Boning knives possess a variety of features that allows you to remove the skin from meat or fish, removing bones or bone debris from meat, or even to trim fats from the meat and so on. Once you learn all the techniques of properly removing bones and deboning your meat, you’ll find the deboning knife to be a very useful addition in your kitchen.
So, now that you have your deboning knife, what’s next?
Let’s look at all the different ways you can use your de-boning knife to the fullest.
As the name suggests, a boning knife is basically used for removing bones from meat. The entire frame is designed in such a manner to allow you maximum comfort while working, due to its flexible blade structure.
A boning knife can basically be used in the following cases;
To remove meat from the bones
Removing meat from the bones can be a tricky thing to do, especially if you don’t have the appropriate knowledge on how to do it. With normal knives, you usually have to cut through the bones to get the meat. But, since the boning knife can be used to tackle the hard to reach places, you can use it to separate all the meat from the bones and do so in a clean manner.
To remove the skin from the meat
Whether you want to remove the skin from fish, chicken, pork, or any other meat you can think of, the boning knife simply has the type of blade to easily tackle the situation. Due to the boning knife’s curved and flexible blade, you can carefully remove the skin from either fish or meat.
Trimming fats and layers of meat
To trim the thin layer of fat off your meat, you need a boning knife to get rid of the fats effectively. Simply place your boning knife between the meat and the layer of fat, and drag your blade along to get the fat to come loose.
Boning knife buying instructions, (blade, size, flexibility and many more)
What makes each one different from the other is their unique features which make each one stand out in different ways. Let us look at what is unique features are and the factors that make each of these knives different.
The flexibility of the blade
Whether it’s a boning knife or any other different knife, the flexibility of the blade is one of the most important factors. A flexible blade will not only give you a thicker cut, but it can also bend or break quite easily. However, flexible blades also allow you to have a thorough control while you are cutting you meet due to this flexibility. Because of this feature, you can easily use it in order to remove bones or bone debris from your chicken or fish.
On the other hand, the other kind of blade that we have is the stiff blade. Because it doesn’t move much and is pretty much stable and firm, you can use it to trim off excess fats from your meat, while at the same time, use it as a deboning knife as well carry out other chopping or cutting activities.
The materials of the handles
The handles of a knife actually very important since they hold the knife together, and also, allows the user to grip onto the knife in such a way that makes it easier for them to work with it.
There are various kinds of handles available for deboning knives. Starting from natural materials such as wood, there is also synthetic materials such as hard plastic or the ones with polypropylene, which helps improve the grip on the body of the handle.
In terms of longevity, plastic handles definitely last a long time. Apart from that, there are also other kinds of materials such as polypropylene, which helps to create a texture on the wooden handle that only helps to improve your grip.
Meanwhile, national good handles can also be great, however maintaining them might prove to be a little difficult. First of all, they have a higher chance of deteriorating if they come in contact with water for a long time. Secondly, the wood handles may not have as many textures or patterns as the plastic ones, due to which the grip might not be as good.
Overall weight distribution
The weight distribution in a boning knife is of utmost importance. The overall weight of either the blade or the handle will have a direct effect on how your cutting results turn out to be.
Your best bet would be to get a boning knife where you have a comparatively heavier handle than the blade. This allows you to control the weight and also maneuver the blade in any way you want. Because of the heavier handle, the weight would allow you to put more force on the blade to make it work. This sort of balances the weight evenly, and gives you better results than what you would have, if both the blade and the handle would be of equal weight, or if the blade weighted more than the handle.
When choosing a boning knife, it is very important to look at how the weight is distributed between the blade and the handles. Since a boning knife has a very small overall frame, the weight plays a major role in how you can use it.
If you purchase a knife where the blade is heavier than the handle, then you will not have precise cuts in your meat.
This is why having a boning knife that has more weight on the handle, will help keep the perfect balance.
The Tang of the blade
There are either half/partial tang knives or full tang knives in the market.
In case of partial tang knives, there is always a risk that your blade might break off from the point where the handle and the blade meet since the blade isn’t all the way through.
In a full Tang knife, however, this problem can be avoided given that the blade runs all the way through, and would definitely not fall off halfway through. Also, the overall control over the knife is great, thanks to the full tang blade.
The size of the blade
In general, the average size of the blade in a boning knife will range from 5 to 6.5 inches in length. Deciding upon the length of the blade is all upon preferences, and there is no fixed size that you must go for. You should always choose the desired plant which makes you feel comfortable to work with.
A general rule of thumb would be to choose are comparatively smaller blade that fits the normal range from 5 to 6.5 inches, if you will use it for everyday kitchen activities and basic deboning tasks.
However, if you plan on handling larger fish, all needs that need to have very large cuts, then you definitely need a larger blade, which will range from 7-9 inches in length.
The sharpness of the blade
In order to carry out all the functions of a boning knife, a sharp blade is indeed essential.
When you separate the bones from the meat, you shouldn’t put too much effort into such a task. to make sure that you can achieve excellent result in as little time as possible, I need a knife with a sharp enough blade.
A dull blade will not only make it extremely difficult for you to cut the meat out from the bones. But will also make you become too tired too soon as dragging the knife across the near would be extremely difficult.
To get a sharp one, always purchase a pre-sharpened boning knife from the store and make sure that the blade includes a cutting angle of 12 -18 degrees.
The materials used
The materials or the quality of the materials used is also an important factor. You will often see that most knives are made of stainless steel, cold Steel, or similar materials.
Wall stainless steel is best since it makes your blade stain proof, rust proof, it also lasts a long time. There are also some that are made from materials which are high in carbon content, are tempered, and are also treated to be able to handle both extreme heat and cold temperatures.
All these materials are of very good quality, and if you want a lightweight, and long lasting knife, then choose either stainless steel, high carbon or cold Steel blades. Since they’re known to be some of the best materials for knife blades.
Why boning knife necessary, where to buy, sharpening
Importance of boning knife
All knives help to cut things, be it meat, fish, Vegetables or fruits. However, different knives have different purposes and so, this is why we have a separate boning knife to help us separate bones from our meat. You might wonder whether we actually need a boning knife to do the task, and the truth is that we do. Why? Well, simply because boning knives give us those facilities, which other knives can’t offer to us. First of all, a boning knife is very different from normal kitchen knives. Boning knives can actually help us with tasks that other knives cannot.
Since their knives are specially made to handle meat, fish, and poultry, you can use them to perfectly remove the bone and skin from your meat or fish. An important way in which boning knives are different from normal knives is due to the differences in the flexibility of the blade which allows you to move it in different directions. The curved design of the knife overall frame, and the length or thickness of the blade, which allows you to successfully de-bone chicken or fish.
Where to buy boning knife
Now that you know the factors you need to look for when purchasing a boning knife, all you have to do is actually get one. But from where, or how? Well, there are many options nowadays, and you can choose either of the two options that we will suggest here.
First, there are many online shopping portals, such as Amazon. If you don’t really have enough time to shop and lead a very busy life, then this is ideal for you. You don’t have to travel all the way to get your goodies. Simply look through the products a list and you will find all the required specifications of each knife, prices, features and so on. Choose the one you think to be best and you’re good to go. You’ll receive your knife at your doorstep in no time!
The second option is for those of you, who don’t really like the idea of online shopping but rather want to go to stores physically to purchase it. There are supposed to be a variety of boning knives available in your local supermarket, and all you have to do is decide upon a brand that you’d like to purchase from. You can then select one after looking at a few knives first, and decide whether they fit your requirements or not.
So there you have two basic ways to purchase your boning knife. Happy shopping!
Where to sharpen boning knife
When it comes to sharpening your blades, you can sometimes call the service center or the store where you purchased your knife from, and leave it upon the professionals to do the task for you. However, if you want, you can actually do the sharpening bit all by yourself at your own home! All you have to do for that is to purchase a knife sharpener or sharpening stone of your choice, and get to sharpening! The only challenges you might face here are knowing the proper techniques and the right angles when sharpening, which you can easily learn a lot of video tutorials online! Once you start learning, you can become a pro at this with enough practice.
Frequently Asked Questions:
Q-Can a Boning knife be used for Filleting?
Since both the boning knife and Filleting knife are sort of similar, given that one is used to de-bone meat, and the other to remove bones of fish respectively, you can use a boning knife to do both. Also, these two knives are slightly similar in shape and design as well. However, the one thing you need to pay attention to is the thickness of the fish and whether your boning knife is tough enough to handle it.
Q-How should I clean a Boning Knife?
Your boning knife most probably comes with a blade made of stainless steel, and is rustproof, stain proof and so on. However, contact with water might ruin wooden handles,
Q- What type of cutting boards should be used to make my boning knife last long?
To make your boning knife last long, it is better to avoid using chopping or cutting boards made of glass, tile, ceramic plates, marbles, granite, acrylic, or any other hard materials. Since hard surfaces often dull blades too soon, it is better to use comparatively softer materials, such as wood, plastic, or polypropylene cutting boards to avoid chipping of your blade edges and ensure the longevity of your boning knife.
Q- How should one store a boning knife
Q: Why are there numbers printed on the blade?
Numbers are usually printed on the blades by several manufacturers to identify their knives and blades. Some blades include cross-hatch pattern instead of numbers and this is just another method to help identify the knives.
Q: What is the difference between forged and laser-cut stamped knives?
The basic difference between the two is that Forged knives go through over 40 steps in the factory to create the top quality blades and come with a bolster that helps to balance the knife. On the other hand, Laser-cut stamped blades go through 14 steps, and are also priced more economically. Laser-cut knives are also lighter in weight and lack a bolster.
Q- What is a Bolster in a knife and what is its function?
A bolster is an extra piece that is added to the knife between the handle and the blade. The addition of a steel bolster can actually help to bring more weight in the handle, and as a result, allow for better balance. The bolster also helps to maintain safety as it stops your fingers from sliding forward on to the blade if your hands are slippery. Besides non-slip handles, the bolsters too, work to protect your fingers.
On the other hand, there’s also one called the pinched bolster, which is better for maintaining control. This is usually slimmer than the handle and it is there to help you maintain control. You can also swerve your knife in different directions and gain more precision, thanks to the pinched bolster.
Q- How to maintain a wooden handle properly?
Maintaining a wooden handle requires a few steps which you can easily manage. Let us look at them as follows:
Water is the biggest enemy for wooden handles, so make sure your handle stays out of its reach. Do not wash your knife in the dishwasher or, allow it to soak in water when cleaning. Take proper care and hand-wash your knives to ensure that your blade stays strong, and doesn’t accumulate water.
Wooden handles tend to become dry often. To prevent it from drying up and cracking, you can moisturize the handle with the use of oils. You can use any good quality food grade oil for this, just apply the oil evenly all over the handle and leave it overnight. The handle will soak up the oil and you can later wipe away the excess. Do this once every month and let your wooden handle stay strong for a long time.
Keep your wooden handle hygienic, especially after dealing with raw meat or fish. Wash it with mild dish soap and water to remove any bacteria and paper dry immediately.
If you follow these simple rules, then you can rest assured that your knife handle will remain in good shape even after years of usage.
Q- What are some of the things that you should absolutely never do with your knife?
There are certain things which you must avoid at all costs if you want your knife to remain in good conditions. These are:
Do not wash your knives in the dishwasher even if you believe them to be dishwasher safe.
Do not use your knife for anything that it isn’t intended for, examples include: trying to split or chop wood, pry open containers, using it as a substitute for chisels, screwdriver, can openers, dig the ground, sword fight, etc.
So now that you know what a boning knife is and how to use it, you will find it easier to choose a boning knife that will be suitable for you. Although it may pose to be a little challenging to find all the right factors and features that you want, you will undoubtedly find the best one after a while.
Hopefully this article and the reviews with each knives features and pros and cons, has been of great help to learn more about the factors you need to look for in a boning knife. As well as give you an overall idea on how to maintain and take care of your knife, once you’ve purchased it.