5 Best Boning Knives For Deboning Meat/Fish (2020 Reviews)
Boning knives are one of the essential knives found in the kitchen. They are also present in most kitchen knife sets. These knives feature a semi-flexible blade which is usually narrow and thin. While boning knives are primarily used to separate meat from bones, they are now also used for a variety of other purposes in the kitchen
When looking for the best boning knife to buy, it is important to choose a knife that has a long blade, that is reasonably heavy, and that has a full tang design. Below you will find some of the top boning knives that you can purchase today.
The 5 Best Boning Knives to Buy Today
1. Mercer Culinary Genesis Forged Boning Knife
The Mercer Culinary forged boning knife is a 6-inch knife with a Santoprene handle that is NSF certified, meaning that it complies with certain quality, safety, and performance standards. The handle is also comfortable and offers a secure grip to whoever’s holding it.
The blade of this knife is made of high-carbon forged steel, which is known to have great wear resistance. It is also resistant to corrosion, rust, and discoloration.
This knife has a full tang design, which means the blade runs from the point where the handle begins to the point where the handle ends. The full tang design is responsible for the superior balance this knife possesses.
This Mercer Culinary boning knife also features a taper ground edge, which allows for easier sharpening, more stability, and has been known to retain its sharpness for a longer period of time. A knife with a taper ground edge like this one also helps you cut and chop with more efficiency.
2. Dalstrong Gladiator Series Boning Knife
If you are looking for a knife that can easily work around bones and joints and that is designed for boning large quantities of meat and fish, then this is the knife for you.
This knife doesn’t just have an outstanding design, but it offers peak performance as well. Working through muscles and tight spaces is easy with this knife in your hand.
The amount of effort required to de-skin, quarter, and butcher meat is minimal thanks to its razor-sharp curved blade. Its curved blade is made of high carbon, tempered, and stain-resistant German steel. The blade is also an ergonomic blade, which means you won’t have to move your wrists as much to achieve the same cuts as you would with a non-ergonomic blade.
This knife has a quality feel to it thanks to the premium materials it is made of and its award-winning design. While cutting with this knife you will find it comfortable and easy to maneuver thanks to its triple-riveted handle.
Whether you are boning chicken, deer, antelopes, turkey, or any other type of animal, you’ll find that there’s hardly any slicing resistance with this knife because it has been carefully tapered for greater hardness and flexibility.
3. J.A. Henckels Forged Premio Boning Knife
Although some folks recommend getting a boning knife that is at least with a 6-inch blade, I regularly use 5.5-inch blades and they perform just as good as the 6-inch ones, if not better. It’s the quality of the knife that matters.
This J.A Henckels knife is a 5.5-inch boning knife that is made of German stainless steel. Knives that are made of German stainless steel are known as the workhorse of the kitchen for two reasons. They are softer and more durable due to their low carbon content, and they retain their sharp edges longer, so they require less frequent sharpening.
Aside from German stainless steel, another reason why this knife is durable is its forged bolster construction, which also keeps the transition from blade to handle as seamless as possible.
The blade of this knife has a satin finish. It cuts with precision and has been sharpened properly by the manufacturer so you can use it right away without having to resharpen it. The stamped logo on the blade adds some extra flair to the knife, which makes it look even more stylish.
The handle of this knife is curved to provide more comfort, with a triple-riveted design that is common among knives today. This knife is also dishwasher-safe for easy cleaning.
4. Wusthof Classic 6” Curved Boning Knife
This is a Wusthof Classic knife, which means it’s part of the Wusthof Classic range of knives and shares the same features as they do, such as sharp long-lasting edges and full bolsters.
This boning knife has a curved blade, which is manufactured from a single blank of no-stain high carbon steel for the utmost precision.
It’s a pleasure to work with this knife in the kitchen regardless of the type of meat you’re deboning. That said, you have to be careful with fatty meat because the handle gets a bit slippery when it is smeared with fat.
The pointed end of the blade makes it so easy to insert the blade into meat before you start to debone it, and the curved edge of the blade is more efficient at separating joint sockets than straight blades.
It feels great to hold this knife, because it’s comfortable and balanced, although it’s a little handle-heavy. This is a good thing since a little bit of heaviness on the handle helps you cut with more precision because you have greater control of the knife.
If you haven’t experienced this phenomenon before, you’ll have to use this knife to truly understand how this can benefit you.
5. Dexter-Russell S131F-6PCP Boning Knife
This is a white-coloured boning knife, and it looks absolutely gorgeous. It has a curved blade, which measures 6 inches in length, with a sharp end for easily piercing and deboning meat or fish.
The blade of this knife also curves slightly upwards, which allows for smoother cuts and clean separation of meat from bones.
This Dexter Russell boning knife strikes a good balance between blade hardness and flexibility. Its blade is very strong and it’s a semi-flex blade at the same time. This means it’s strong enough to provide clean cuts, superior sharpness, and durability; and it’s also flexible enough for boning meat.
This knife’s blade is made of high-carbon stainless steel, which is one of the best blade-making materials used by knife manufacturers today.
Safety is not in question with this knife thanks to its Grip-Tex handle. The handle is easy to grip, and it is sealed around the blade. This seal helps to stop meat and fish from sticking to the edge of the handle, which could make it harder to clean and lead to growth of bacteria.
This knife is hand-sharpened and retains its sharpness for years. In fact, it’s so sharp that you could cut yourself if you didn’t unpack it carefully. It’s light, easy to sharpen, and can easily replace some expensive knives with no trouble at all.
Over to You
Boning knives are knives you simply can’t do without if you eat meat or fish. To get the best out of a boning knife, you simply need to purchase the right one. The knives featured above are some of the best ones available right now from some of the top brands.
If I were to pick two of these knives as my favorite of the bunch, they would be the Dalstrong Gladiator and Wusthof Classic knives.