A good boning knife will save help slice meat as close to the bone as possible, saving you time and money, but only if you have a good one.
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Imagine if they used testers who actually knew how to use a knife!
Took about 10 seconds of trimming for me to realize i better go ask my butcher friend for his recommendations, not this video.
Can you tell me where I could get a magnetic carousel like the one in the video please? Thanks
Just eat the connective tisue with the whole tenderloin
Why did you not test the Dexter Russell?!
It’s the most common knife used in commercial kitchens and the company has been making knives in America for 200 years!!!
What the heck?! You just left it stuck on that stupid spinny knife block for the whole video!
I'm sorry, but I'm an "Out-Doors Man", and 20 years ago I got into GERBER's side carry utility products. Then I stumbled onto at Bass Pro Shop that GERBER had a really great 'fillet' knife' that week and decided that the previous knife made out of an industrial band-saw blade was a bit rough at doing slight work and decided to make a purchase of a 'high-volume, machine manufactured" product for a comparison to my old 'do it yourself' thang. I've been surprised by not only performance @ origination, but through the years, the ability to "stay" has been proven in my eyes and experience too, not only on larger things like catfish and gar, but using on chicken, squirrel, rabbit & hogs, it's truly been a great 'purchased' item in the long run.
0:24 – the look of someone who realized the knives are held on to the outside with magnets! 😂
Boning knives are awesome, but utilizing the flexibility and shape only comes out when you have lots of experience cutting meats and aren't afraid to really apply pressure and scrape on bones. The way that these testers are handling them is awkward and unconfident, in which case a paring knife would fare much better for the average home cook due to the shorter blade and more predictable cutting shape.
This list is useful too, what you guys think?:
survivalinnature.com/top-10-best-fillet-knives-for-fishing?QB
It really helped me choose the right item
4:34
Great job ladies, home cooks don't need the$100 knife as you stated the$25 is perfect for the home cook! If you can't find that knife in Canada, check out the Mercer straight thin blade on Amazon.ca. I just purchased the knife for 24.64 cdn. Exact same design as the$25 knife here. Razor sharp outta the box with just the perfect amount of flex.
I have the Victorinox boning knife and really like it. It is a great value. That is a really cool knife block, but too expensive for my blood.
I have the Z. Willing but I would be happy with the Victorinox as well. For me, it doubles as a filet knife and works well as a make shift chefs knife when you don't want to get too many things dirty (no dishwasher). It's my new favorite.
In my humble opinion, you only need a chefs knife, paring knife, boning knife and bread knife.
A year later and the $25 best buy is now $33…
This is good for children…..
Sharpness….should be measured over time…..ALL knifes are sharp when new!!
Small handle knives are comfortable with small sizes hands only. In my 12 year experience as a chef and has a med size hand, I would pick Victorinox, Wusthof, Global GSF-40 and Misono UX10 Boning knife only. These are comfortable also at large hands sizes.
A good Santoku would be my 5th knife choice. It's a little more comfortable for chopping.
Knife swoosh sound. Original!
" a good knife will give you better knife skills"
Sorry, but you can't buy knife skills….you have earn them
What's the difference between a boning and fillet knife? From what I understood, the blade of a boning knife tends to be more rigid and a fillet knife is more flexible. You even seem to have hybrids of the two in your presentation?
Love the knife block! I mean the knives 👍🏻
Good information. I am surprised at the difficulty finding good steel for these knives. A few Japanese VG-10 knives and a Buck Alaskan Guide filet knife with S30V, but not too many quality steels for the price of these higher-end kitchen knives. EDC, Survival, and tactical knives far exceed in steel quality. Just sayin.
Boning knives are best on Halloween.
Good show but the music was completely unnecessary & distracting. If your presenters are speaking, please don’t add music.
Did any of the knives show show damage from working around the bones?
Durability?
I have the Mercer Boning knife with the rubber grip. It came with my kit in Culinary school. It works fine, but the blade is a little stiff. It has worked for me so far but I would like to get and see how the Zwilling knife works out.
What’s the difference between a prep knife and boning knife???
Boning knifes? Where's the boning?
There's one task they don't mention that a boning knife makes so much easier to accomplish: Fish fabrication. Getting clean fillets from a fish with minimum waste while avoiding bones is why boning knives exist, in my opinion. It's pretty much the only reason I purchased a boning knife. That being said, the knife I own and dearly love is the Global. Fabricating often delicate fish calls for a super sharp and slim blade, and navigating curved bone structures while keeping the meat intact means the more flexibility a knife has, the better. The Global was the most flexible and sharp boning knife I could find. I also find its flexibility to be an asset when fabricating whole chicken, specifically to cleanly separate the breasts. The Global's thin and extremely sharp blade also makes it a breeze to get through the joints.
OH, oh OH, Americas Test Kitchen, Please can you answer my long term question, sad I know, but I wondered, will a knife, say a Butchers cimeter/Steak knife cut cooked meat equally well as it does raw, ie, does the raw or cooked nature of the meat effect how well an individual knife cuts it? I am wondering, will a Butchers Steak knife or cimeter cut cooked meat as well as a carving knife for example where we generally consider a carving knife only used for cooked meat and a butchers knife for raw? Cheers from Australia.
This has confirmed I was on the right track with wanting a semi-flex blade and one as thin as possible. You tested the Classic Wusthof boning knife which you say is a bit to flexible, do you know if the Wusthof classic IKON boning knife 14cm is any stiffer?
This is fantastic, I am currently considering buying a boning knife and (before watching this video) I am looking at buying the butcher knives version, a sofgrip hangle version but I am comparing them to say Shun or Global or Wusthof. I'm interested to see how the knives compare 😀
The Victorinox is used in the meat packing plant where I work in Quality Control. Because the workers are wearing at least 2 layers of gloves, the non-slip handle is important. Also the ability to keep an edge for long periods of time with a brief touch up with a steel is also important.
It is a compromise but for workers trimming thousands of pieces of meat an hour, it is an all around good value.
$100 for a boning knife? Maybe if I was Hannibal Lector. I'll go with the $25 knife from Victorinoz. Already have their chef's knofe and they make excellent knives.
I use the Victorinox professionally and I keep two in my personal knife bag. Though I might have to replace one with the zwilling now
CONFUSING: please what is the model number of the Best Buy boning knife.
I don't know who this dumb valley girl is or where she came from, but I wish they'd just let Lisa go back to doing the smart, thorough reviews she's been doing for years.
Nice video, I’m looking for a boning knife. I learned a lot, thanks.
I have a question, if you have knives ground at different angles do you need different knife sharpeners for each of these different angles?
I have found that knives are a personal choice. So, I'm glad they liked what they liked and didn't like what they didn't. Finding the right knife for an individual means going to a good knife shop and actually cutting things. If YOU like a $500 knife, use that! If you like the $10 knife, use that! The best knife is a sharp knife that fits your hand and your style.
IMO If the pork roast is cooked right the bone will just fall out or you can easily just pull it out. I liked the Zwilling knife best
Go back to the old format
Spinning knives, had me laughing. I'm glad no one was hurt.
0:20 "That's unsafe"
Those are nice looking slicing knives and I would love to have one that nice and will be looking for the one you all recommended for that purpose when shopping around. Since you all chose the Victorianox boning knife I will be looking for it as my choice in a boning knife.