The 8 Best Boning Knives of 2022 for Perfect Butchering (2022)

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The Spruce Eats Top Picks

The clear winner is the Wüsthof Classic 5-Inch Boning Knife for its durable and sharp construction you can rely on. If you're seeking a more affordable option that will still get the job done, we recommend the Mercer Culinary Genesis Flexible Boning Knife for its comfortable non-slip grip.

If you’re a cook who oftentimes finds themself tasked with breaking down poultry, pork, beef, or fish, it can be helpful to have a knife other than a classic chef’s knife to help you navigate these tasks. Enter, the boning knife. Chef’s knives are a great all-around knife, but when it comes to cutting around bones, they tend to leave a lot of flesh behind. Not only is breaking down your own meats and fish a great way to save money, but it’s also a great way to familiarize yourself with different parts of what you’re eating.

Known for their thin, sharp, and sometimes flexible blades, boning knives are extremely proficient in helping you safely cut around bones and flesh. The flexibility offers a little forgiveness, but they’re still sturdy enough to go up against tough bones, joints, and ligaments. Most knife sets don’t include a boning knife because it’s not the most popular style of knife for the average home cook, but if you want to improve your butchery skills or you’re looking for a way to cut costs when buying proteins, a boning knife is a great place to start.

Here, the best boning knives for your kitchen.

Best Overall:Wusthof Classic 5-Inch Boning Knife

4.5

The 8 Best Boning Knives of 2022 for Perfect Butchering (1)

What We Like

  • Sharp blade

  • Easy to handle

  • Finger guard for protection

What We Don't Like

  • Expensive

Who else recommends it? Reviewed also picked the Wusthof Classic Boning Knife.

What do buyers say? 88% of 300+ Amazon reviewers rated this product 5 stars.

This is a knife that’s loved by professionals and home cooks alike. Its blade is comfortable for a wide range of cooks and the arched blade makes for seamless trimming and slicing. The protective finger guard is a great assurance and the synthetic handle is easy to hold and super comfortable. The blade offers a little bit of flex, but not so much that it can’t withstand the toughness of gamier cuts. While this knife does fall on the higher end of the price spectrum, if you’re looking for a durable knife that will last you for years, this is a great investment tool. Reviewers rave about the sharpness of the blade and how easy it is to nimbly move around any cut of protein with this knife.

Material: Stainless steel | Length: 5 inches | Weight: 3.9 ounces

Best Budget:Mercer Culinary Genesis 6-Inch Flexible Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (2)

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What We Like

  • Inexpensive

  • Available in multiples lengths

  • Non-slip grip

What We Don't Like

  • Not made of stainless steel

It’s hard to match the reasonable price on this highly praised boning knife. The handle provides a natural and comfy fit while high carbon forged steel ensures that the knife won’t rust or break over time, though this material is not as durable as stainless steel. The arched blade makes for a seamless maneuver around tough bones and joints. The handle is made with Santoprene, which is known for great comfort and a non-slip grip, even with oiled hands.

Material: High carbon steel | Length: 6 inches | Weight: 6.3 ounces

Best Japanese:Shun Cutlery Classic 6-Inch Boning and Fillet Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (3)

It’s no surprise that one of the leaders in Japanese knives makes a reliable, well-made boning/filet knife. This knife is quite flexible, making it a great option for fish and poultry, though its flexible nature may not be so ideal for tougher cuts like beef or lamb. The curved blade offers a slightly different feel than the arch, but it mostly comes down to personal preference. The D-Shaped handle (made of ebony pakka wood) has a sleek look and allows for a secure grip with excellent control. Reviewers love the convenient upward curve of the blade, the superfine tip, and the ultra-sharp edges.

Material: Pakka wood handle, stainless steel blade | Length: 6 inches | Weight: 7 ounces

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Best for Camping:Kitory Forged Meat Cleaver Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (4)

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What We Like

  • Inexpensive

  • Curved blade and handle

  • Sleek pakkawood handle

What We Don't Like

  • Blade is carbon steel instead of stainless

If you’re looking for a blade to bring into the great outdoors, this boning knife is durable for even the most rugged adventures. The blade is curved and so is the handle, making it super easy to run the knife around hard-to-reach angles. The sleek handle is made of pakka wood for a comfortable and practical feel. The small hanging hole also allows for convenient storage between uses. The blade is made of carbon steel which means that you’ll need to keep it super clean and dry to avoid any rusting. Reviewers love how comfortable and natural it feels in their grip and the versatility of what it can do.

Material: Pakka wood handle, stainless steel blade | Length: 5.1 inches | Weight: 7.9 ounces

Best Multipurpose:Zwilling 5.5-Inch Flexible Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (5)

What We Like

  • Durable and super sharp blade

  • Comfortable handle

What We Don't Like

  • Expensive

If you’re in the market for an all-around boning knife that can do it all, Zwilling’s 5-inch model is a great option. Equipped with a curved bolster, this knife has added finger protection, precision, and comfort. This knife has some flex to it, but not so much that it can’t slice away at the bones of beef, pork, lamb, or game. That said, it has enough flex that it can still gently maneuver around fish and skin trimmings. The handle is designed to be extremely natural and comfortable for any cook to grip. While this knife does fall on the pricier end of the spectrum, many reviewers agree that it was worth the extra money because of all the things that they’re able to use it for as well as the fact that the knife has lasted them a long time.

Material: Stainless steel | Length: 5.5 inches | Weight: 6.4 ounces

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Best Professional:KYOKU 7-Inch Daimyo Series Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (6)

What We Like

  • Sharp and durable blade

  • Handle is treated to be heat and moisture resistant

  • Approachable price point

What We Don't Like

  • Heavier than average boning knife

At such an approachable price point, this Japanese steel blade is of the utmost quality. The flexible blade allows for it to tackle all sorts of prep work, from boning to filleting to skinning to trimming to butterflying. The handle is chemically treated to be heat and moisture resistant, plus it offers incredible sturdiness and comfort. The blade is crafted with professionals in mind—intense edge retention, sharp scalpel-like edges, and high-quality durability. Reviewers are impressed by how long the blade has stayed sharp, even after heavy usage. For such a great price, the reviews for this knife are completely outstanding and users love their product.

Material: Alloy steel | Length: 7 inches | Weight: 1 pound

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Best Design:Berghoff Ron 6-Inch Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (7)

What We Like

  • Sleek, stylish look

  • Affordable

What We Don't Like

  • No arched blade or curved handle

(Video) Upgrade Your Knife Collection with The Best Boning Knife

For a sleek, stunning addition to your knife collection, this modern matte knife is the only option. Unlike most boning knives, this blade does not have an arch or a curve, yet it does offer some flexibility for improved maneuvering. You can opt for a contrasting wood handle or an all-matte black look. While the most appealing part of this knife is probably its looks more than its handling or practicality, it could be a nice gift for someone wanting to bulk up their knife collection. At an affordable price, it’s a great piece for home cooks of all levels. The steel blade is covered with a nonstick coating and the heavy bolster makes for added control and comfort.

Material: Steel/titanium | Length: 6 inches

Best Flexible:Victorinox 6-Inch Fibrox Pro Flexible Boning Knife

The 8 Best Boning Knives of 2022 for Perfect Butchering (8)

What We Like

  • Inexpensive

  • Flexible blade

What We Don't Like

  • Very small arch on the blade

If you want a boning knife that errs on the side of flexibility, this Victorinox model could be a great knife for you. The stainless steel blade is lightweight, easy to maintain, and super durable. The knife is equipped with a nonslip Fibrox handle that boasts a comfortable, firm grip and you don’t have to worry about any food getting stuck. The flexible blade allows you to easily maneuver around delicate foods and trim, snip, and butterfly even the most gentle items. The blade is just barely arched, so if you're wanting a knife with a strong arch or curve, this isn’t for you.

Material: Stainless steel blade, Fibrox handle | Length: 5.9 inches | Weight: 3.5 ounces

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Final Verdict

For a reliable and professional-quality knife that will last you a lifetime of uses, look no further than the Wüsthof Classic 5-Inch Boning Knife. And the Mercer Culinary Genesis Flexible Boning Knife is a great budget pick that will protect your hands and effectively take care of your kitchen needs.

What to Look for in a Boning Knife

Length

Boning knives range in length from 5 inches to 8 inches. For the most part, the ideal length of a knife comes down to personal preference. The shorter the blade, the more control you have, but the longer the blade, the easier it can be to make long, swift motions. Before buying a knife, you should try holding a few different size blades and determine what feels comfortable and natural in your hand.

Flexible vs. Stiff Blade

Boning knives are available in varying flexibilities, so you should consider what kinds of foods you’ll be de-boning. Semi-stiff blades are ideal for beef, lamb, goat, game, and pork or anything that requires extra power to get through thick/large bones and joints. Too much flex in your blade for a piece of meat like this could result in damage to the blade or an accident. For less tough projects, like poultry or especially fish, you may be better off with a more flexible blade because they offer more give. This way, it can gently move across the contour lines and easily trim fat and skin.

Arched Blades

Another design aspect of most boning knives is the arch in the blade around the heel of the knife. This allows for more curvature and can help you more easily move around bones and joints. This shape is particularly proficient at skinning meats and trimming fat because just one pass-through of the blade can remove skin and slice through layers or fat without any excessive sawing motions. Some boning knives don’t have this blade design, so that’s something to consider when purchasing.

Material

Almost all boning knife blades are made with stainless steel because it is incredibly durable and can stand up to the wear and tear of coming into contact with tough bones. Handles can be made with synthetics or wood, but keep in mind that wood handles can become damaged if subjected to an excessive amount of water. Even though some knives may be labeled as dishwasher safe, it’s always a better idea to hand wash knives in warm, soapy water.

FAQs

What's the difference between a boning knife and a filet knife?

Fillet knives are known for their flexibility and thin blade. This makes them a better tool for meats that are more delicate to handle, such as fish. Boning knives are still comparatively thin to other kitchen knives, yet not as thin as a fillet knife. They also do not possess the flexibility of a filet knife. Boning knives are ideal for tougher cuts of meat such as poultry, pork, or beef.

Should a boning knife be flexible?

Compared to other kitchen knives, boning knives are more flexible than others, yet not as flexible as a filet knife. That said, there are both stiff and flexible boning knives available. You want a sturdier blade for tougher cuts of protein like poultry or beef because it allows the knife to get close to the bones of a meat product without succumbing to the tough texture. In this particular instance, a flexible knife could cause injury.

What's a boning knife used for?

Boning knives have long, semi-flexible blades that are useful for boning meats, pork, poultry, and fish. The thin blade allows them to easily pierce meats and their sharp blades are efficient in working around bones. The curved blade allows you to cut meat away from the bones.

How We Researched

To compile this list, our team of editors and contributors spent hours researching the best products on the market in this category, evaluating their key features—like ease of use, material, or price—in addition to reviews from customers and other trusted sources. We then used this research to assign a star rating from one to five (five being the best; one being the worst) to certain products on the list.

Why Trust The Spruce Eats?

Sara Tane has written nearly a dozen buying guides for The Spruce Eats, understanding what consumers and cooks need to consider before making a new purchase for their culinary adventures. She is a professionally trained chef and has tested and used many different knife varieties and blades. After researching different knife sets, blade materials, and boning specs, she can help you find the best boning knife for your kitchen.

(Video) ✅ Best Boning Knife For Deer In 2022 – Top Listed Products Guide!

FAQs

How long should a boning knife be? ›

Boning knives range in length from 5 inches to 8 inches. For the most part, the ideal length of a knife comes down to personal preference. The shorter the blade, the more control you have, but the longer the blade, the easier it can be to make long, swift motions.

Which do you think is the best knives you can use in deboning filleting fish? ›

A boning knife is most commonly used to remove bones from meat, game, and poultry. A fillet knife has greater blade flexibility, and is designed to more easily move with contours to remove bones and skin from smaller pieces, like chicken and fish.

What is the best knife to debone a chicken? ›

The best knife for breaking down a whole chicken is a Boning Knife. Its sharp, flexible blade is easy to maneuver when slicing along bones and joints. An ergonomic handle that offers a sure grip is also important when cutting greasy, slippery foods, not only for control, but for safety.

How do I choose a boning knife? ›

How to choose a boning knife
  1. Curved. The curve of a fillet or boning knife is excellent at removing fish skin in one swipe, as well as making long, clean strokes through the flesh. ...
  2. Straight. This is easier for removing large chunks of meat, such as beef. ...
  3. Flexible. ...
  4. Stiff. ...
  5. Thin. ...
  6. Broad.
9 Jun 2016

How sharp should a boning knife be? ›

Since the boning knife will be cutting through some thick chunks of meat, it needs to be sharp but not too much. Too low and angle will affect its durability, especially under heavy use. An angle of 17 to 25 is what you should aim for, and 22 is the more accurate measurement.

What knife does Aaron Franklin use to trim brisket? ›

What's the Best Knife for Trimming Brisket? Aaron Franklin prefers to use a stiff, curved, eight-inch boning knife that allows him to slice into the fat and piece of meat more easily than a knife with a straight blade.

What are the 2 most common knives used in the preparation of fish? ›

A sharp Knife
  • Fillet Knife. Fillet Knife: Probably one of the most popular types of knives for filleting a fish, is the aptly named fillet knife. ...
  • Boning Knife. Boning Knife: Boning knifes and filet knives are pretty similar from what we can tell. ...
  • Deba. ...
  • Chef's Knife.

What fillet knife do the pros use? ›

Best Professional: Zwilling Pro 7″ Fillet Knife

The knife is forged from a single piece of steel making it incredibly durable and long lasting. The Zwilling Pro 7″ is available in multiple variations. If you're a traditionalist, the version with the wooden handle is for you.

What kind of knife is best for cutting raw meat? ›

Butcher's knife

These knives are designed for slicing and chopping meat, both cooked and raw. They typically have a wide, flat blade with a sharp edge that makes it easy to slice through thick cuts of meat. Butcher knives also tend to be heavier than other knives, which gives them more power to cut through tough meats.

Is Victorinox the same as forschner? ›

Forschner is the name of the North American distributor for Victorinox Cutlery: maker of the famous Swiss Army Knife.

When purchasing a chef's knife What are the two most important considerations? ›

When purchasing a new chef's knife, the two most important considerations are: b) feel and balance.

What knives do you need to butcher a cow? ›

A 10- or 12-inch breaking knife and a 5- or 6-inch flexible, curved boning knife are among the basics. Hand saws can be used for both slaughter and further processing/fabrication. A boning hook is basically an extension of your non-cutting hand.

What knives do deer processors use? ›

In terms of deer and other big game, you will use a boning knife after you have field dressed, skinned and quartered the animal with your deer hunting knife. The boning knife will be used to break down the quarters into cuts of meat such as steaks, chops and roasts.

What knife do you use to field dress a deer? ›

The key to safe and efficient field dressing is a sharp, sturdy knife. Use a knife with at blade at least four inches long, a guard, and a large handle. A small knife can turn sideways in your hand when it hits bone. A butcher's skinning knife is ideal.

Is a curved or straight boning knife better? ›

Curved knives are great for trimming and precision work, while straight blades work well on larger cuts. But there is no hard and fast rule here. As long as your blade is sharp, it will get the job done. Buy a quality honing steel with your boning knife and learn how to use it.

Is stiff or flexible boning knife better? ›

A stiff blade – A stiff boning knife is ideal for filleting large fish like tuna and for trimming large cuts of meat. A flexible blade – A flexible blade is more suited for smaller fish, and smaller poultry as well.

When should you use a boning knife? ›

As their names might imply, boning knives are especially designed for separating meat from the bone; that means cutting through sinew, muscle, fat and connective tissue. If you're looking for a knife to perform fine cuts of butchery for bone in-pieces, you need a boning knife.

What angle do butchers sharpen their knives? ›

The wider the angle between the knife and the stone, the more durable, but less sharp the knife will be. Conversely, a narrow angle will create a very sharp blade, but requires continual maintenance. It is better to strike a balance between the two and hold an angle of 12-15 degrees.

At what angle should a knife be sharpened? ›

In fact, a 20 degrees angle is often considered the best sharing point for most knives. It is our experience that kitchen knives sharpened to 17 to 20 degrees cut very well and are still durable. For pocket or outdoor knives, a 20 degree angle would be on the low side of ideal.

What angle are Victorinox knives? ›

How do I resharpen a Victorinox Kitchen Knife? The kind of edge applied to a blade, determines the sharpness and durability of it. When using a sharpening steel, the angle should be between 30-40°.

Do you slice brisket fat side up or down? ›

Summary. Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.

What brand of knives Does Aaron Franklin use? ›

Made in the USA since 1818, this knife is Aaron Franklin's go-to knife when slicing brisket, turkey, and almost any barbecued meat.

How thick should you slice brisket? ›

Point slices should be a little thicker than the flat—about ⅜-inch thick. Start with even slices that cut straight across the muscle, then gradually taper the slices on the side closest to you so they're a little thicker on one end than the other. That way you can avoid having a final slice that's nothing but bark.

What kind of knife is used to fillet fish and remove raw meat from the bone? ›

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

What makes a butcher knife effective in cutting through bones? ›

The shorter blade pierces meat easily to safely remove any raw meat from the bone and helps achieve a cleaner cut. Perfect for boning cuts of meat, fish and poultry, the thinner and shorter blade gives you increased maneuverability when cutting around bones and sinew.

How thick should a fillet knife be? ›

Fillet knife blades are made very thin, approximately 2.5–3.5 mm at the spine, so that they can still bend and flex and maintain an edge. If the knife were hard enough to maintain an edge and the blade was thick, the knife would not bend enough to remove the skin from a fillet or work around intricate rib bones.

Are Bubba knives worth it? ›

Bubbas are great value for the price and used to be my go to for fish processing but the north arm knife stays razor sharp and cuts through the bones like there not there. ha ent sharpened or touched it up after 20 or so fish.

How long should a fillet knife be? ›

Each fillet knife contains flex points within the blade that allow the blades to bend easy when in use and returns back to its original shape. It is ideal to use a 7" blade when filleting smaller fish like, crappie, perch, and bluegills, because you will have better handling and control.

Why do butcher knives have holes? ›

Butchers have loved cleavers for centuries, and hanging them by the blade keeps a workstation clear while being easy (and safe) to grab by the handle. Butchers have used the hole in their cleaver to hang them from meat hooks for easy access.

What knife cuts bones? ›

The meat cleaver is the most popular and usually most effective knife for cutting through bone. Hands down. It's designed to be heavy, sharp, and with a thick spine, to chop effectively.

What knives does Gordon Ramsey use? ›

Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world. Wüstoff has been making knives since 1814, and Henckels has been around since 1895.

Are Forschner knives still made? ›

Forschner Knives are made in Switzerland, manufactured by Victorinox, however, the name Forschner has been discontinued.

What's the difference between Swiss Army and Victorinox? ›

In 1989 Victorinox entered the timepiece business in the United States under the brand name "Swiss Army". Victorinox has various collections of watches which range from luxury dress watches to rugged dive watches. They feature mechanical and quartz movements.

Which type of knives stay sharp for longer? ›

Carbon steel knives are known to keep their sharp edges longer than most and make chopping, slicing and shaving safer and easier.

How can you tell a quality knife? ›

SHARPNESS. Every knife is expected to be sharp right from the start. But only a good knife remains sharp. Prerequisites for a high edge retention capability are high-quality steel, consistently implemented heat treatment, and naturally precise workmanship to create the edge.

Are heavier knives better? ›

If used primarily for cutting very hard ingredients like squash and potatoes a heavier weight knife is a good option. If cutting very delicate ingredients like tomatoes and soft fruits, a lightweight knife would be a better option. Ultimately it comes down to personal preference.

What is the best knife for cutting prime rib? ›

The Chef's Knife: The all-star of the kitchen year-round, the chef's knife is used for slicing, chopping, and mincing. If you're a seasoned home cook, you probably use your chef knife a lot already. This kind of familiarity is helpful when you're slicing into a prime rib or any other large cut of meat.

What tool do butchers use? ›

Cleavers do come in a variety of sizes and weights. Meat cleavers are commonly used for cutting chops. A small size cleaver is used to fabricate poultry or cooked roast. The meat cleaver must only be used on a butcher block and not on ordinary cutting boards.

What is a butcher breaking knife? ›

Butcher knives have long, stiff blades that come to a clubbed end which is ideal for holding a straight line while portioning steaks and trimming fats from primal cuts. Breaking knives are thinner and more flexible than butcher knives with tips that curve upwards towards the spine of the blade.

What is the best knife to gut a deer? ›

The best knife to gut deer with will have a sharp fine blade and a grip that won't get slippery when it's covered with blood. The all-time classic deer gutting knife is probably the Buck Knives' Buck 110 folder, but the modern version many hunters choose is Havalon's Prianta or a knive of a similar design.

What is the best type of knife to skin a deer? ›

When skinning a large animal, a gut hook knife is always the best option to use, so you'll probably get the best results with this Mossy Oak Pro Hunter Gut Hook Knife.

What is a salmon knife? ›

Salmon knives are designed solely for cutting thin slices of fish and are popularly used when cutting smoked salmon. All salmon slicers offered by Korin have hollow grounded blades to help prevent ingredients from sticking to the knife.

What are the sharpest knives in the world? ›

Obsidian knives are currently the sharpest possible knives known to man. Their staggeringly thin blades are the reason for this. The way that obsidian breaks are known as a conchoidal fracture. This kind of fracture looks very different from the edge of a traditional chef's knife.

How soon should you field dress a deer? ›

You want to field dress a deer as soon as possible, particularly if you punctured the stomach. Field dressing cools the meat down quickly and helps prevent bacterial growth.

What is a hunter's knife? ›

Hunting knives are traditionally designed for cutting rather than stabbing, and usually have a single sharpened edge. The blade is slightly curved on most models, and some hunting knives may have a blade that has both a curved portion for skinning, and a straight portion for cutting slices of meat.

Is a boning knife the same as a fillet knife? ›

Filleting knives are lighter and more flexible. Boning knives are used to separate meat from bones. Filleting knives are best for filleting fish. Though they are often similar, there are differences in maneuverability and design.

Is a boning knife useful? ›

Using a Boning Knife to Prepare Meat

The flexibility and shape of its blade allows you to maneuver in tight places, and its slender tip can break away the cartilage in joints, which is especially helpful for breaking down a chicken into different cuts.

How long is a Tourne knife? ›

In French cooking, there are several “standard” sizes: Château — 2.5” long, 1.5” thick. Anglaise — 2” long, 1” thick (most common) Cocotte — 1” long, 0.5” thick.

What is the difference between a dinner knife and a table knife? ›

A dinner knife, also known as a table knife, is all-purpose. It is used to cut the various foods served as the main dish. Since it is sharp and slightly serrated, it can cut meat, fish, fried food, etc. In addition, you will find a dinner knife in most flatware place settings.

What knife does a butcher use? ›

Butchers use traditional butcher knives, cleavers, carving knives, and breaking knives. They also utilize boning knives, paring knives, fillet knives, bread knives, utility knives, steak knives and chef knives.

Can you fillet with boning knife? ›

A well-crafted boning knife can also be used for fish, but only if it places a priority on flexibility over hardness. A thin, flexible boning knife can double as a fillet knife, but the reverse is not necessarily true.

How do you use a curved boning knife? ›

The Curved Boning Knife - YouTube

What are 2 features of boning knife? ›

The blade is rigid, narrow, sharp, and curved. The narrow blade reduces the drag when cutting against meat, while the curve of the blade penetrates right through to the bone and easily separates the meat from the bone. This knife is dual purpose, and can also be used to fillet fish.

What kind of knife is sometimes called the boning knife? ›

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

What knife is used to fillet fish and remove raw meat from the bone? ›

A filleting knife is a long, slim knife with a flexible blade. It has a very sharp edge and a finely pointed tip for piercing through skin, and to allow for intricate bone-removal work. It has a similar appearance to a boning knife, but the blade is thinner and more flexible.

What's a bird's beak knife for? ›

Today, fans of these knives—many of them former restaurant cooks—use them for two basic types of jobs: peeling fruits and vegetables and precise detail work such as trimming brussels sprouts or removing the eyes from potatoes.

What is the curved knife for? ›

Related to the paring knife is a curved blade known as a “tourné” knife, this short blade curves downward, but is not as exaggerated as a hook. It can be used to remove skins and blemishes from fruits or vegetables and is used to make a specific cut called “tourné”, especially with root vegetables.

What is Paysanne cut? ›

The paysanne cut consists in slices of vegetables about 1 mm thick. It is useful for soups or trims in some aromatic preparations when the cooking time will be short. For example, you'll use it for the minestrone soup, or sauteing with a little cream to mix with pasta.

What knife has thin blade and pointed tip to debone meat? ›

A boning knife has an extremely narrow and flexible blade that tapers to a pointed tip. It's used to debone cuts of meat more efficiently and reduce waste in the process.

Why are dinner knives rounded? ›

The distinguishing feature of a table knife is a blunt or rounded end. The origin of this, and thus of the table knife itself, is attributed by tradition to Cardinal Richelieu around 1637, reputedly to cure dinner guests of the habit of picking their teeth with their knife-points.

What is the butter knife called? ›

A master butter knife (also known as a saber knife) is a sharp-pointed, dull-edged knife only used to serve butter pats from a central butter dish to individual diners' plates. What is this?

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