Upgrade Your Knife Collection with The Best Boning Knife

Byamazingfoodstv


In the Equipment Corner, equipment expert Adam Ried reviews boning knives.

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49 Comments

  3. Ive been watching this video and thinking of buying a good boning knife for a while. But I have a good chef's knife that's been the go to in my kitchen for years.. I use it for everything it works Great!! So I never justified the expense. But just yesterday I broke down and on a whim purchased the runner up.. Victorinox Fibrox Pro 6-inch Boning Knife with Flexible Blade, Black

    It was on Amazon for about 22.00.. Right price so I just decided to get it.
    All I can say is AMAZING!
    Since its came I've used it only for a few different things just to test it out. And know I'm wondering what I was thinking waiting so long to get it . I just cut up a cantaloupe.. I peeled, seeded and sliced the melon in about the same time as with the chefs knife,But with less frustration, less mess and less waist.
    As they say the right tool for the right job makes the whole task of cook much easier and way more enjoyable. Thanks for the recommendation. Wish I had listened sooner..

  7. I just bought a boning knife basing my purchase decision on my satisfaction with previous purchases of the same manufacturer. Needless to say I watched your video "after I made my purchase. Will anyone be surprised when I tell that I bought a Zwilling? Thank you for this video review. My faith in myself has been restored!

  8. Major error in your video, the blade thickness you call out is 1mm off. You need to add 1mm to the stated measurements. Look at a scale, 1mm would be extremely thin, and is obviously incorrect.

  12. As a 20+ years experienced butcher, I use a 6" straight stiff boning knife for beef and a 5" straight stiff boning knife for pork, lamb and chicken then I switch to a 6" or 5" semi-flexible curved knife for trimming, skinning and slicing off the meat.
    Most of the time I just carry a 5" stiff straight knife and a 6" semi-flexiable curved knife.

  18. I splurged on the Z. Willing but I would be happy with the Vic as well. For me, it doubles as a filet knife and can be used when you don't want to clean both a chefs knife and a boning knife. I think I'm going to get the Vic chefs knife as I put a bend on the end of my last chefs knife tip.

  23. I have had my Sabatiers since 1983 (from Williams-Sonoma) and they will definitely outlive me! I have a 5" blade and a 3" blade. Surprisingly I use the 3" a lot more than I thought I would! (I keep forgetting I even have a 5" boning knife). 😎

  25. Ok, so… As a chef I'm offended there are no white handles in this competition! I actually just bought a new boning knife last week, so I was happy to look at this video and uh… Yeah, ok… So… Yes, if you are going to spend money and you are an novice that didn't work their knives and you want something pretty, cool go with the fancy blade!
    What they didn't discuss is durability! A boning knife is a knife that is a work horse in your collection that you sharpen A LOT! NO CHEF or BUTCHER is spending $100 bucks on one! $30 is pushing it, but maybe. I went to the supply store and got a meat cutting pack with a boning and a utility for about $10 and trimmed the hell out of some meat!
    Again these are knives you are going to widdle away to nothing and toss! So if you are only going to use them a couple of times every, spend the hundred because they are for decoration, but if you are going to use them at least once a month… You may want the best buy. If you are going to be using them everyday, go get you a packers kit at the supply store! Lol

  32. This test doesn’t seem to be 100% accurate. The knife that was mentioned as being too flexible (Global), actually make 2 different kinds of boning knife. I happen to know this as I have both of them. Yes, 1 boning knife blade is thinner and as result is more flexible; however, the second boning that Global makes has a blade that is a tiny/little bit thicker as a result it doesn’t have the extreme flex as the other. I wish that the comparison would have been more accurate.

  33. I have the 5" version of the curved Victorinox they didn't like and I love it for chicken. With a soft meat I don't want flex, and the curved blade helps avoid jagged edges on the meat when removing skin and fat.

  46. I'm of the 'buy a knife set and keep them sharp' crowd. Frankly, my boning knife hardly flexes at all – and that's ok with me. I'm more concerned with the width of the blade when I'm trying to debone.

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