In the Equipment Corner, equipment expert Adam Ried reviews boning knives.
Buy our winning boning knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
49 Comments
Leave a Reply
You must be logged in to post a comment.
Limited use testing. Tested more as filled knives than boning knives.
Hands down best review channel for kitchen equipment.
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..
I am surprised they didn't talk about curved vs straight
And yet she cut a piece of meat. So much for not waisting it while cutting.
Is the winning boning knife good for removing skin out of pork belly?
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!
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.
I have never seen a pro butcher have a $100 boning knife
Think I will stick to my Swede
Do boning knives have thinner blades than regular/standard knives (such as steak knives)?
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.
"I don't like stopping a prep project!" I hear ya!
Thanks for the video! 😀
It would be nice if you put a link for the best buy option
⭐⭐⭐⭐⭐ Thanks for this review… I learned something new. Аmazon offers great prices. What do you advise? https://ledhomelighti.com/paper-lantern-lamps/
This list is useful too, what you guys think?:
survivalinnature.com/top-10-best-fillet-knives-for-fishing?qd
It really helped me choose the right item
4:03
For once the knife recomended by the experts is the one I actually have!
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.
Hello yous.
I love ATK! Thanks Adam!!
They jacked up the price 10% in the 5 days since this review. $109.95 now, a nickel shy of $110.
Great show. Thanks. I use almost all you advices
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). 😎
You used 6. It you want to say the best choose just a few more brands. Shun, Yaxell, Dalstrong, etc.
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
No need for a boning knife. When you buy your meat at the butcher or supermarket it is all done for you.
You dont need this unless you do big volume of boning:trimming
Funny this posted today… I was just talking last night about buying a boning knife. Timing: impeccable!
I cheat and have 2 good filleting knives in 2 lengths. Love them for boning, flexible but not too flexible and sharpen up beautifully.
love these equipment reviews
Dexter Russell is used by most pro butchers and fish mongers.
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.
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.
What's the difference bw a normal knife & a boning knife? Is it used for cutting bones?
Please tell me you tested more than 6 knives.
you guys forgot the shun gokujo boning knife. it's a great knife.
Surprised the Shun Classic boning knife didn’t make the cut. I love mine
Are ancestors use to use a rock.
This video was posted earlier today…..and Amazon's raised the price of the winning knife by $10
I clicked because the title says "The best boning…"!
As always…won money betting you would pick the most expensive one….I will stay with my old VICKEYS..many years of reliable service!
I’ve already watched this video… now it shows posted 5 hrs ago… so just pretending you’re posting new content now?
I've had the victornox for 6 years now and it's been great. At the minimum I use it once a week.
Good to see Adam again and Julia is the best
I have zwilling knives and they are the best I’ve ever had
I'm of the 'buy a knife set and keep them sharp' crowd. Frankly, my boning knife hardly flexes at all – and that's ok with me. I'm more concerned with the width of the blade when I'm trying to debone.
Under 50$ Mac boning knife second best of the four I’ve got, I have the global, zwilling, and my favorite masamoto but it is a bit on the stiff side.
A bonin knife gonna bone the other knives amitite?
I love my Zwilling Twin & Pro knives. I splurged on them about 25 years ago. Never a regret. I use the honing steel prior to every use