There are a thousand and one things a blade could do in the kitchen, the drawback is that not all knives can play out each kitchen task easily, this is the reason it is ideal to have assortments of kitchen blades to help with performing tasks like cleaving, cutting and sensitive work. (Peeling) There are various types of kitchen blades that I have referenced in my past articles, here I will be discussing the boning blade.
Before I go to the answer of what is a boning knife used for; let me first tell what a boning knife looks like.
A boning blade has a thin cutting edge and a sharp point, as such boning blades are not planned with a thick edge, they have flexible edges and this is the thing that makes them exceptional. Boning blades are utilized for Piercing and Peeling meat easily.
They can easily get to sharp corners of the meat to Peel it off the bones. They are good at removing bones from fish as well.
The difference between the boning blade and the other bigger sharp blades is that; the bigger blades can’t get to the edges of the meat; the large blades will tear the tissue out of the bones or break the bones, unlike the boning blade that will flawlessly peel it off the bones.
WHAT IS A HONESUKI KNIFE USED FOR?
The Honesuki knife is Japanese by design; it is utilized for performing special assignments; like the expulsion of bones from poultry meat. This is the reason it is known as the boning knife. The knife is likewise equipped for performing other uncommon kitchen errands like effectively peeling fish skin from its bone.
The flexible thin blade allows for effortless trimming of connective tissue and fat. Finally, the Honesuki and the boning blade are something similar.
READ ALSO: GARASUKI VS HONESUKI
WHAT IS A BONING KNIFE USED FOR?
A Boning knife is a Knife you use after carving. A Boning knife is used for trimming areas around the bones of say chicken or turkey. A Boning knife is used for cleaning up the chicken or turkey and breaking it up into parts.
It has a thinner blade and a very sharp edge or tip that gives it the ability to do a good job of removing the bones from meat or fish before cooking, serving, or selling.
Another reason a Boning knife has a very sharp tip is that that area of the knife is the one you used the most. The tip of the boning knife can get easily into the tight corners and carefully detach bones from meat.
Boning knives come in various types and styles. There are two or three types of boning knives namely; flexible boning knife, curved boning knife, and stiff-stamped boning knife. I will explain this later in this article.
READ ALSO: VEGETABLE KNIFE VS CHEF KNIFE
READ ALSO: NAKIRI VS GYUTO
HOW TO SELECT A BONING KNIFE
Below are tips you should look at before selecting or purchasing a Boning Knife;
- A Boning knife should be light
- A Boning knife should have a comfortable handle
- A Boning knife should be flexible and not too rigid
- A Boning knife should have a very sharp tip.
CURVED BONING KNIFE
One of my personal favorite knives is the curved boning knife. Several design features of this knife are:
a) the scimitar shape
B) it’s great for cutting your stakes or chops.
What it allows you to do is get through the meat in one smooth cut. You don’t want to go back and forth when you’re cutting stakes. When you get into the meat, you pull through and pull through. If you haven’t finished that cut, you can roll your knife up. You’re kind of doing an infinity cut so you get one smooth cut through.
The thin blade of the boning knife makes the deboning process faster. Less meat is wasted during the deboning process, leaving the meat intact. Removing bone is faster when the proper knife is used.
Curved boning knives are made especially for fish and will be able to remove most bones with just one pass. The biggest and most prevalent benefit of using a boning knife is that you’ll save an immense amount of time.
READ ALSO: TYPES OF BUTCHER KNIVES
READ ALSO: SANTOKU VS CHEF KNIFE
FLEXIBLE BONING KNIFE
The flexible boning knife can be used to trim or remove meat from the bone with ease. The flexible knife has a pointed tip that easily pierces meat while the curved edge allows for smooth, clean cuts close to and around the bone.
Delicate poultry and fish can be difficult to debone with accuracy. The curved yet flexible blade allows for a better working angle when cutting fish or thin cuts of meat that are more intricate to bone and easily pierced.
The flexible boning knife is ideal for anyone who wants to cut food, especially meat. You can use this knife to trim beef or cut up chicken and it will make quick and efficient work of both tasks.
BONING KNIFE VS FILLET KNIFE
The Blade shape of the boning knife is very different from that of the Fillet knife. The Blade of the Fillet knife is thinner and flexible than the Boning knife. At times kitchen enthusiasts get confused about the difference and similarities between boning knives and fillet knives.
While some people think they are the same because they both perform the same job of deboning, a closer look shows they are a little different as we see below;
A Boning knife is highly recommended for deboning chicken, lamb, and turkey. Etc. While a Fillet knife is highly recommended for filleting fish because of its flexibility.
WHAT IS THE DIFFERENCE BETWEEN SEMI-STIFF AND FLEX BONING KNIFE?
A flex blade may be useful for trimming bone and excess fat. This semi-stiff blade has been demonstrated to be useful for slicing and carving as well as trimming and boning.
Flex refers to a blade that bands and twists all the more effectively to aid fragile assignments like deboning fish or chicken. Semi-stiff is more inflexible and more qualified to heavier cutting errands like working with meat, pork, and generally match-up. Both are acceptable if you get the one that best suits your necessities.
More flexible blades or sharp edges will in general need more upkeep to keep a fine edge whenever utilized for heavier cutting undertakings and can, to unpracticed hands, be more perilous to use since the edge, through flexing, moves both in an upward direction and side to side.
Semi stiff knife permits trimming of roasts or a deboning type edge. Flex sharp blade edge permits trimming or fillet of a fish thing like salmon or other fish.
IS A BONING KNIFE NECESSARY?
All things considered, that question is totally up to the client, at this point in the wake of going through my past articles, you should know whether a boning blade is intended for you or not. In the event that you are one individual that doesn’t put a lot of emphasis on dinner arrangement, at that point you can adhere to the ordinary chef knife.
In any case, the boning knife has been demonstrated to be irreplaceable in the kitchen space. Then again, in the event that you are a food craftsmanship darling, the boning knife is for you. Note that the boning knife can move easily into the meat to remove the bone which a standard chef knife can’t do.
BEST BONING KNIFE
We will all agree that a Boning knife is a key kitchen tool that comes in handy for cutting, peeling, and trimming beef or poultry safe and fast.
You definitely need three knives in a Western kitchen: a French chef’s knife; a flexible boning knife, and a bread knife, all serving various purposes.
Boning knives will help you easily remove the fat from meat. Just like I mentioned above, selecting the best boning knife should meet the criteria of being narrow, flexible, and sharp. Let’s see below the best-recommended boning knife;
VICTORINOX SWISS ARMY CUTLERY FIBROX PRO BONING KNIFE
The Victorinox premium boning knife is specially crafted in Switzerland. The Victorinox is a brand that is guaranteed to meet your deboning experience.
You can easily and quickly trim or remove meat from bones with this pointed tip, straight edge boning best Victorinox knife.
This boning knife features an ergonomic handle that is non-slip even when wet. The Victorinox boning knife is lightweight and easy to handle and comfortable.
Accurately and delicately debone poultry and fish with precision. The Victorinox best boning knife is highly preferred by home chefs and kitchen enthusiasts.
This Japanese Boning knife is razor-sharp and should be kept out of the reach of children, another striking feature of the Victorinox boning knife is that it barely requires re-sharpening making it an essential tool for every kitchen.
The Victorinox boning knife is made up of lightweight European steel and the handle design helps in reducing hand and wrist fatigue.
The handle of the Victorinox boning knife is made of fibrox which is a rubbery plastic type of material. Given the blade thickness and the handle material, this knife is very lightweight and easy to handle. Despite the lightweight, this knife is very durable and looks and performs as well as new.
This knife has sliced its way to the top of knives in its category because of its traits and features.
Overall this knife is very satisfactory. What it excels best at is its value, it’s a good knife and not too expensive and you don’t have to worry about rusting or chipping.
VICTORINOX 6″ BONING KNIFE, CURVED BLADE, FLEXIBLE.
This specific Victorinox Boning Knife has a 6-inch cutting edge that is bent and adaptable and the material is comprised of high carbon tempered steel.
This Victorinox adaptable boning blade is totally intended for precise cuts, however, it is little and lightweight, it will in any case give top-notch execution.
At just 6 inches in length from tip to deal with, the flexible curved sharp edge is little and thin making it incredible for isolating tissue from fish and working around the little bones of poultry.
Stamped construction gives a more slender, lighter sharp edge, and the cut rosewood handle isn’t just tasteful however flaunts an ergonomically strong plan to help diminish wrist pressure and keep you slicing directly through those bustling hours.
Worked to last and demonstrated to play out, the Victorinox 40019 boning blade is an inside and out astounding expansion to any cutlery set.
PROFESSIONAL JAPANESE BONING FILLET KNIFE
This Professional Japanese Boning knife is a masterpiece that is manufactured with a legitimate Japanese super steel slicing center edge to guarantee adaptability and maintenance without chipping or dulling.
Brilliantly intended for deboning, filleting, cleaning, de-scaling, and managing all your number one fish and poultry, the narrow semi-flexible blade graciously curves upward the tip to deftly work around the bone, joints, and in the middle of skin with dangerously sharp and nimble cuts with insignificant drag.
This Japanese Boning blade is additionally comprised of 66 layers of carbon spotless Damascus steel cladding and it is versatile against rusting and corrosion.
The angle of this Japanese Boning knife makes it the best precise curved edge blade that is ideal for skinning, trimming, and slicing.
The Ergonomic handle of the best Japanese Boning blade is insusceptible to cold, heat, and moisture.
Your knuckle is protected as the plan of the Japanese Boning blade gives sufficient clearance for use without knuckle interference.
The fit and finish of this knife are impeccable. There are no sharp edges between the handle, bolsters, and tang, a problem area for a lot of manufacturers.
The handle of the Japanese Boning knife has a smooth adjusted profile that fits normally when utilizing the standard squeeze hold. The limited quantity of additional weight added by the knob (end cap) in the handle, helps keep the blade resting comfortably in your supporting fingers.
The slight curve profile on the cutting blade makes it amicable to rock chopping, yet you actually hold the advantages of the kiritsuke edge style.
This quality is magnificent, from the kitchen to the fishing boat, regardless of whether for exact boning, filleting, skinning, trimming, and butterflying this 6″ Regalia Emperor Series Boning and Fillet blade, is fundamental for any genuine culinary expert.
Its mercilessly sharp and slender blade easily floats or glides through meat and fat, making a perfect and simple partition of tissue from bone and skin.
SHUN PREMIER GOKUJO BONING FILLET KNIFE
The Shun Premier Gokujo is the general best Boning and Filet blade ideal for eliminating bones from fish and making slender cuts.
The Gokujo boning blade is planned with a twofold slope level ground edge that is sturdy with a 16-degree cutting point on each side for a dangerously sharp edge pounded finish that helps discharge food when cutting.
Moreover, it additionally has a 64 layer of hardened steel that forestalls consumption obstruction. The Walnut Pakkawood handle to fit the privilege and left hand for an agreeable secure grasp.
Make the Shun Premier Gokujo blade your go-to-blades as the length of the sharp edge guarantees you arrive at your objective and the tip is sharpened for this specific assignment.
This general best Boning and filet blade is strongly suggested for sharpness, equilibrium, execution, and form.
It works consummately and is quick and agreeable to utilize. On the off chance that you have enormous hands, it will accommodate your grasp consummately and give extraordinary cutting-edge control.
You will cherish this blade. It’s sufficiently long, extremely flimsy yet unbending, and can get into the little spots. Superb for turkey cutting, boning, and managing a leg of sheep, and separating an entire bunny.
It is an extremely sharp and incredibly created cutting edge with an extraordinary handle feel. Wonderful blade!
WHAT IS A UTILITY KNIFE USED FOR?
The utility knife is one versatile kitchen tool that has multipurpose use. A utility knife is portable and performs tasks easily.
A utility knife can also act as a paring knife, with all of its qualities you already know the question of what a utility knife is used for. A utility knife is used for chopping, slicing, and dicing.
It can slice fruits, chop vegetables. It can be used for other delicate task such as carvings and paper cutting.
WHAT IS A PARING KNIFE USED FOR?
Just like every knife have their strength and what they are designed for. The paring knife is known for performing detailed tasks like removing seeds from the fruit, used to peel of the skin of fruit easily. They can also perform the task of slicing, dicing, and chopping. Etc.
If you are the type that likes to see beauty in food like a piece of art then the paring knife can help you carve out your desired design in your cooking.
Suggested ways to use paring knife
a. Hulling strawberries, trimming and cleaning
b. Coring tomatoes
c. Peeling ingredient
d. Deveining shrimp
e. Scoring meat
WHEN SHOULD YOU USE A BONING KNIFE?
When should you use a boning knife? You should use a boning knife when you want to debone a piece of meat.
A boning knife is used in food preparation for removing the bones of poultry, fish, and meat. If you eat a lot of meat, a boning knife is a very important piece of equipment you need to have in your kitchen.
What defines a boning knife? A boning knife’s characteristic is that it has a very long blade profile that allows you to cut meats away from bones and joints.
The second characteristic is a very sharp tip. The tip of the knife is used a lot for getting into tight corners, joints, and deboning meat.
A boning knife can also be used for preparing fresh fruits for the fruit tray, decorative arraignment, and other fruit dishes.
SOURCE: BONING KNIFE
SOURCE: USES OF A BONING KNIFE