What is the Best Boning Knife on the Market?
When you look at all the cutlery that you can buy for your kitchen, there’s a lot to dive into. Amidst the many options, the best boning knife is going to be a perfect solution for you. This is a small, flexible knife that separates meat from bones, and helps you filet with ease. The blade here is absolutely flexible, so that you can take a trout and separate the bones from the meat. It’s also flexible enough to take the scales off, and even separate the skin from the meat. It’s not just fish that this helps with, it can cut pork, chicken, and more with ease. No need to club your way to quartering a chicken, or removing the skin.
For those in the market for a good boning knife, there’s a lot to explore, especially when you look at the best options. The best solutions will have a strong blade, flexibility, and a good handle overall. With that in mind, the following 5 best boning knives are going to showcase how good this style is. Whether you are a home cook, chef, or just want to learn, a boning knife is going to be a great knife in your cutlery collection. Another knife to consider if you like specialty knives is the sushi knife if you are a sushi fanatic like myself.
The 5 Best Boning Knives Reviews
Victorinox 6-Inch Flex Boning Knife with Fibrox Handle
The first option on this list is a bestselling knife right now. It’s the Victorinox 6-Inch Flex Boning Knife with Fibrox Handle. This is a 6-inch knife that has a lot of features that you will want to use when you’re in the kitchen. First of all, the blade is flexible, and very thin. Even though it’s thin, the flexibility doesn’t get in the way of the sharp, precision edge. The edge is strong, made of high-carbon, temperature treated steel. This knife is made in Switzerland, and its tactile strength gives you a great deal of precision when cutting through tough areas on chicken, fish, and more.
The handle is textured, made with a slip resistant handle, and ergonomically designed to help you cut without pressure or resistance. Reviews are pouring in about the Victorinox 6-Inch Flex Boning Knife and they are noting how light, easy to use, and sharp the knife is. Others noted that they got a defective solution and the company replaced it outright. That’s because the company gives this knife a lifetime warranty. It’s also NSF approved, and features steel that won’t stain or oxidize into rust. It’s a strong knife that does a great deal of work for you in the kitchen. This is the best boning knife on the list when it comes to both affordability and quality.CLICK HERE TO VIEW PRICES
Victorinox Forschner 6″ Semi Stiff Knife
The Forschner 6″ Semi Stiff Knife is the next up on this list, and it’s a premier solution. This knife is slightly angled, with the blade coming to a strong point. The 6-inch knife has a strong blade, that is made of high carbon steel. It’s been hand sharpened to a point so that the edge is razor sharp and strong. The ice tempered finish also helps keep this from breaking, or rusting overall. Aside from the blade, the handle has been ergonomically designed, and weighted just slightly for comfort. There’s a non-slip element on it so that you can cut, slice, and work with just about anything, without worry.
Made in Switzerland, this imported knife has a lot to offer the home cook. The blade is strong, sharp, and the stamped construction gives it tactile strength when cutting even the toughest of meat on the bone. It will even help you with cutting through cartilage, and rib meat. Whether you’re going to barbecue, grill, or smoke, this becomes a very good knife to have in your arsenal of cutlery. The reviews on this knife are all positive, and the common note is that it’s incredibly strong. It’s simply easy to use, and strong to work with in the kitchen.CLICK HERE TO VIEW PRICES
Global Cromova G-21 – 6 1/4 inch, 16cm Flexible Boning Knife
The Global Cromova G-21 – 6 1/4 inch, 16cm Flexible Boning Knife is a unique looking knife. The knife is 6 ¼ inches long and it’s absolutely designed for cooking on a professional level. The price is a bit higher than most options, but when you see the design, and the molding, you will know why. The blade is made of the highest standards, with a molybdenum and vanadium steel. That steel grade is absolutely strong, and the edge retains sharpness through the years. The design of the blade itself has been given extra sharpness, and hardness, even though it’s flexible. The company is so proud of this blade that they are giving consumers a lifetime guarantee against issues.
The handle has been retrofitted with a non-slip element. When you put your hands on the handle, you’ll feel the balance of the design, with holes in the metal surface to retain hand grip through even the toughest of roles in the kitchen. The handle is dimpled with small holes, and it’s resistant to rust, staining, and lightweight overall. The balance of this knife is definitely one of the reasons why you will love it. Looking at what people are saying, you’ll realize that this knife is strong, lightweight, and easy to cut through just about any meat you’re going to cook.CLICK HERE TO VIEW PRICES
Update International (KP-04) 6″ German Steel Curved-Blade Boning Knife
Moving forward, you will find that the Update International (KP-04) 6″ German Steel Curved-Blade Boning Knife is a low cost solution that is shockingly strong. The reviews that have begun proliferating the online lexicon cite how amazing this simple knife works. It’s a simple, low cost solution that pulls no proverbial punches. The blade is made of high quality German steel. Made in the German knife tradition, the blade uses molybdenum and vanadium to forge the strength and sharpness. The blade is flexible, sharp, and approved by the NSF.
The overall length with the handle is 11 ¼ inch long. The handle has a rubber element on it so that it won’t slip. Cutting is made easy with the flexible blade, and the curved design. The curve on the blade lets you run through chicken, steak, and other meats with simple cuts. Even when you’re working on pulling joints and rib meat away from pork and beef. Aside from the good reviews, and the precision cutting that you’re going to get with the Update International (KP-04) 6″ German Steel Curved-Blade Boning Knife, you’ll love the price point. The price point is under $11 in most instances, and comes with a strong warranty.CLICK HERE TO VIEW PRICES
Mercer Culinary Genesis 6-Inch Forged Boning Knife
The last knife on this list but I believe it is the best boning knife for the money. This is a strong, well-reviewed knife. The Mercer Culinary Genesis 6-Inch Forged Boning Knife has hundreds of reviews, with people raving about the quality that comes with it. The design is simple, with a handle that has a single rivet, and forged with the blade attached. The handle is made of santoprene and lets you grip with ease, even when wet. It’s also been treated with an added element that will not deteriorate with cold and heat or even oil.
The blade is made of high carbon steel, in the German tradition. The German X60 CR Mo V15 steel doesn’t rust, doesn’t corrode, and doesn’t discolor over time. The rugged steel is strong, and has been approve by the NSF. Aside from that, you’re going to find that the tapered edge gives you stability, even when you’re cutting through joints on turkey and chicken. The flexibility of the blade also allows you to work with filets, and more. The Mercer Culinary Genesis 6-Inch Forged Boning Knife is simple to use, and is going to prove to be a great tool in the kitchen. To top this off, you’ll realize that the lifetime limited warranty gives you added peace of mind as to just how long this knife will last. It’s a great knife, that’s well reviewed, and performs well in cold and heat with ease.
If you want to learn more about boning knives and other types of knives, our comprehensive kitchen knife guide is the way to go.CLICK HERE TO VIEW PRICES
Product Images Sourced From Amazon.com
The Advantages of Working with Boning Knives
The average person knows that you can discard bones with your ordinary knife, but it is not efficient. You lose time, don’t get as much meat off the bone and it can be quite risky. Most ordinary knives are thicker and don’t give you the same amount of flexibility that a boning knife does.
Some of the perks that you will get quickly from going with a boning knife include the following:
- Because the blades of these knives are thin, you can remove the bones from meats much faster.
- You save money by getting more meat off the bone which is a huge perk in my book.
- When using the appropriate boning knife, the process of de-boning becomes much easier.
Two types of meat that you will find when preparing to cook are thick and tender.
- Thick: Thick meats demand a knife with a blade that is sharpened and flat. A high level of Accuracy is important when removing the bone. When using the incorrect knife, slippages are typical which could cause severe injuries or best case scenario, mess up the cut.
- Tender: Uncooked, tender pieces of meat are simple to slice through with a primary knife. Chicken and fish tend to be the most tender and have very brittle bones. These meats are delicate, so a knife with a thin blade is required if you wish to get the job done easily. The best knives to use for fish are curved boning knives. You can usually remove the bone with just one try.
Adding a boning knife to my collection was a smart decision. The most significant advantage it gave me was the ability to get the job done quickly and save tons of time. Not to mention, I avoided inflicting any injuries on myself or my husband who also helps cooks with me on occasion. Using another knife is doable, but you might end up damaging it in the process.
When de-boning meats, professional cooks always use a boning knife no questions asked. If they don’t have a fillet knife on hand, they can use it for that although it isn’t ideal. Consider this the cherry on top to purchasing a boning knife but don’t rely on it if you already have a fillet knife on hand.
Things to consider In a Boning Knife
Buying the proper knife can be a stressful process, but with this guide, I hope to make your life slightly easier. Most knife shoppers just go on Amazon, pick a five-star knife and call it a day, but that isn’t all there is to it. You need to know precisely what kind of features and specs your knife has to buy one that is outstanding, and that is priced well. Some companies like to change prices depending on the season.
The pliability is the most significant characteristic of a knife. Why do I believe this is true? If you use a pliable knife on a thick piece of meat, it will most likely bend or break off. On the other end, if you use a hard knife to slice through fish, it will be much more complicated to remove the bones accurately.
Two types of boning knives are stiff and flexible:
- Stiff: Should be used for thicker meats such as beef and pork. You won’t get much flexibility with this kind of knife.
- Flexible: Usually more petite when it comes to size but is super flexible and easy to wield.
If you are a fish or chicken lover, stick with a flexible knife. For the rest, you should choose a stiff knife, so it doesn’t break or cause any accidents.
Most blades are anywhere from 5 to 6.5 inches. Usually, the 5-inch knives are more flexible and more willing to bend. You will not be able to buy a knife that can be used for every single scenario so please take that into consideration. However, if your only goal is de-boning, smaller blades are the route to go.
In my opinion, everyone that likes to cook should have both a small and larger blade knife to be prepared for all situations. There are certain fish such as saltwater fish that require stronger blades so keep this in mind.
Certain brands sell knives that have blades ranging from 7 to 9 inches in length. You don’t need this if you are just a hobbyist who cooks from home. The only situation where those sizes might be necessary would be when you need to cut large pieces of meat. For example, butchers who handle various sizes of meat all day long would need blades this long because it makes their life at work easier.
The handle is the part of the knife where you place most of your force. There are different types of handles that you need to learn about such as plastic and wooden ones. Choosing which one is best is more about what you prefer and what styles you like. Most cooks prefer knives with a polypropylene handle. Their grip tends to be stronger, and they don’t slip out of your hand easily.
My favorite type of handle is the wooden handle. The only drawback is that wooden handles require a little more maintenance, so the wood doesn’t begin to rot. Always make sure your knife is completely dry after you finish using it and never leave it sitting in water.
One last thing you need to keep in mind is the tang of the blade. Some blades have a full tang, and others have a partial tang. If you don’t understand what any of this means, I will elaborate. A blade that has a full tang has the entire metal used to construct the knife running through the handle. What this means for you is that you will have a more durable knife which is a huge plus. Knives with a partial tang blade are easier to damage and slightly harder to wield in your hand.
Design of the Blade
Some knives come with curved blades and others who have straight ones. The average person who cooks from home doesn’t know the difference. It doesn’t matter that it isn’t important to know, though. Not understanding their subtle differences could cost you extra prep time in the kitchen.
Using a knife with a curved blade will allow you to de-bone a fish quickly and efficiently. If you go the straight blade route, however, the course will be much rockier.
Material of The Blade
Most knives these days are made using stainless steel. The knives that aren’t are more likely to be novelty items. When you are out there trying to buy the ideal knife, you will see that there are different types of stainless steel to be aware of immediately. The kinds that most people know about because they are most likely to be purchased include colds teel, tempered, and high carbon.
Honestly, it is best not to think too much about this if you feel confused. The stainless-steel types above are sufficient and will perform well in the kitchen. I like to use high carbon steel blades because I have small hands. This kind of steel tends to be on the lighter side. My second preference is cold steel because they are strong and can last for years.
My last piece of advice is to never sacrifice on quality. If you do that, it will end up costing you more in the long run. Buy the best boning knife possible and it will last you for a lifetime.