Boning Knife Bewilderment

M

Mettius

Joined
Dec 30, 2015
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5
Hello All,

Having read a few books on butchery of late and having gotten into cooking over the last couple years, I find that I have a hole in my knife set (and knowledge). I lack a boning knife.
Home cooking literature rarely mentions one, but I've been growing to suspect that my cooking life would be richer if I had one.

I recently bought a few books on butchery. Before reading them, I thought I knew what a boning knife was, or at least what it looked like (skinny blade with a curved heel), but now the two books on butchery have me confused.
I now know there exist: traditional butcher knives, the straight bladed boning/fillet knives w/ curved heel, cimeters, curved boning knives, breakers, etc. I'm a bit bemused as to which is used for what. My books give guidelines, but none really tell you when a scimitar is better than a traditional butchers knife, or why I'd want to use a curved vs. a straight bladed boning knife. They mention the curve and length of the cimeter is good for getting a clean cut on a big steak (one long stroke vs. sawing), but not much guidance on the curved vs. straight question.

Of the "good" western knife brands/lines I'm used to (Zwilling, Wustoff), only the straight blade variety seems to exist.
All the other types listed above seem only to be available in what look to be lower quality stamped commercial lines. (Wustoff Pro, Old Hickory, Victorinox, Dexter-Russel). I was looking for something which looked good in the kitchen along my other stuff (vanity?) vs. the kind of cheap plastic/rubbery look of the commercial knives.

The two books I read, though they introduce the array of butchers knives seem to show the author using predominately one of these for about everything (curved boning, or flexible straight boning/fillet respectively).

I've not yet used a boning knife, but suspect (hope) that it will help me separating chicken and turkey breasts, and I wanted to try my hand at breaking down subprimals of beef at some point. Can anyone shed some light on what to get? More importantly why to get? I don't mind buying several knives, but which ones? :)
 
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I feel like its a personal preference thing. I've found that a lot of times its more of a tools at hand, and personal style that determines the actual technique that works best. Also I'm sure that some of the blade difference comes from the different processes or cuts that each style of cooking/butchery uses. From my limited butchery experience, boning knives take the most abuse, so they tend to be more disposable in an industrial setting, so if industrial butcher prefer the curved style (or its just in style at the moment) then those brands that cater to that will have those knives, and if all the cooking shows are using straight boning knives, then thats what the high dollar guys will be makeing. Sorry I'm not more help with that.
 
The traditional version was straight boning knives for round bones and curved ones for flat bones. In the end, it is mostly personal preference. I like flexible blades but many other meat cutters prefer stiff boning knives. Curved blades are better for trimming cuts.
 
In my experience (making boning knives) it depends on the "school" that the butcher cuts their teeth in, as in what techniques they were taught, etc.
 
Personal preference ! A company like Dexter-Russell sells boning knives for various tastes. Stiff/flexible ? Lengths too but I find that to be more of what you are cutting . Sheep, goat ,smaller deer I like a 5"stiff blade. A larger deer ,elk, red deer, and it quickly goes up to 6" .Bigger than that then get a bigger knife. As you get more experienced with butchering then you're going to be more selective with your knives .
The handles of boning knives are straight and if you watch a butcher you'll see him hold the knife blade forward, blade backward, edge down , to the side, up.What ever is more comfortable and efficient !! That is done more with a boner than any other knife !! Practice , practice and you will learn.

If you are nervous about cutting yourself hold the knife in your strong hand .Use a cut resistant glove on the weak hand , kevlar or steel mesh.
 
So, for diving in, any suggestions on what to buy to start out with cutting subprimals?
 
The Victorinox offerings are a good value and will serve you well.
 
I personally would suggest a victorinox semi curve- semi flex in 6 inch. It has enough flex to break joints and follow bone well, but is rigid enough to be good with poultry as well. F. Dick also makes a variation as well. I would never recommend buying a forged boning knife ( like a wusthof) they're a lot of money and they don't preform. I'd also recommend going with the fibrox line from victorinox as your hands get covered with meat juices they provide excellent grip. Plus they're only like 25 bucks.
 
Well, seeing that Wusthofs are not forged anymore except for forge welding the bolster onto a piece of strip steel...........
Arrowleafchef said:
I personally would suggest a victorinox semi curve- semi flex in 6 inch. It has enough flex to break joints and follow bone well, but is rigid enough to be good with poultry as well. F. Dick also makes a variation as well. I would never recommend buying a forged boning knife ( like a wusthof) they're a lot of money and they don't preform. I'd also recommend going with the fibrox line from victorinox as your hands get covered with meat juices they provide excellent grip. Plus they're only like 25 bucks.
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That's true. Problem there is they are marketed as "forged". I am sure if you found a reputable maker to actually forge a boning knife with a good pattern it would be worth it. I really only meant to say I wouldn't recommend going with a boning knife from something like the wusthof classic or zwilling pro s line as they are poorly designed for the task at hand. Good point though.
 
Some folks are going with the Japanese style boning knives like the honosuke to the point where some like the Suisin Inox are now being made with a "western" grind much like the western debas you see now.
Arrowleafchef said:
That's true. Problem there is they are marketed as "forged". I am sure if you found a reputable maker to actually forge a boning knife with a good pattern it would be worth it. I really only meant to say I wouldn't recommend going with a boning knife from something like the wusthof classic or zwilling pro s line as they are poorly designed for the task at hand. Good point though.
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I worked with a butcher to design this one. A lot of folks like the straight handle (like you'd find on a Misono, etc) but they blade is too stiff. A lot of folks like the shape of the Victorinox blade, but it's too thin and has a short lifespan. So we designed our own with slightly different features.

Are any butchering classes available where you live?

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That nice, Kind of a 3 way hybrid.
Silverthorn K&T said:
I worked with a butcher to design this one. A lot of folks like the straight handle (like you'd find on a Misono, etc) but they blade is too stiff. A lot of folks like the shape of the Victorinox blade, but it's too thin and has a short lifespan. So we designed our own with slightly different features.

Are any butchering classes available where you live?

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I like the look of it , kind of a garasuki handle on a western blade. The problem I see with switching to a japanese profile ( especially for people new to butchering) is that each knife is designed for a very specific task. I personally have found it better to acquaint newcomers to it with a good all around knife and have the learn the cuts and techniques first and then they can go where ever they want after that. To some degree as long as the knife is sharp it'll get the job done. In fact and overly hard knife will just break down due to the stress you tend to put on the blade. Please keep in mind I'm no talking about peeling silver skin off a PSMO I'm talking about breaking sides of beef and such. You won't ever see (at least in my experience) a butcher breaking locker beef with a honesuki, even in japan. I do think silver thorn is on the right track though and with some fine tuning that could be a really marketable knife. Just my opinion though.

Silverthorn K&T said:
I worked with a butcher to design this one. A lot of folks like the straight handle (like you'd find on a Misono, etc) but they blade is too stiff. A lot of folks like the shape of the Victorinox blade, but it's too thin and has a short lifespan. So we designed our own with slightly different features.

Are any butchering classes available where you live?

vz7qqx.jpg
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Yeah I've noticed that too. I think from a marketing stand point.....why not. But from a practicality stand point, it's really just knife makers responding to demand from cooks that want to keep up with trends. Of course it could also be a result of the increasing popularity of japanese cuisine too. In the en d I guess it all comes down to personal preference.
 
Mettius said:
So, for diving in, any suggestions on what to buy to start out with cutting subprimals?
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6-9" boning knife, hack saw/bone saw, extra towels.

For chicken and turkey, just pop the wishbone out before you butcher or roast, makes removing the breast easy with just about any knife. :thumbup:
 
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Agreed, the only thing I would add is a meat cleaver, a good old heavy one. You can pick them up at thrift stores and antique shops for ,usually,a couple bucks.
 
I have not used one, but I am wondering if the Japanese style boning knives and some others become a bit more of a general tool when you put a western double grind on them?
 
Yeah, I would think so. Which, to me at least, somewhat defeats the purpose of using them. I've never used a double bevel honesuki, but I used a double bevel sakabone and it didn't really impress me. I think it goes back to what silverthorn hinted at.....it's not that a traditional western boning knife isn't a good pattern it's just more often than not they don't have the same quality put into them that japanese style knives do. I have a MAC boning knife with the same steel they put in their honesuki and it's a beast.
 
I've done some limited butchering when I was a cook. I used a Victorinox. It held up well and held an very fine edge. That's nine tenths of butchering, a very fine edge.
 
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