The boning knife is a common kitchen knife in many home kitchen as it is a great tool to be used in food preparation. The blade is narrow and ends at a sharp point. This is engineered by that way. This design makes it helpful to make the boning task easier.
As its name suggest, this kitchen knife is mainly used to remove the bone of meat, poultry and fish. For the best result, use a stiff boning knife to debone beef and pork, while a more flexible boning knife will render better boning result for poultry and fish. You can use the same boning knife on different cuts of meat.
- Removing Skin
I don’t know about you, but it really irks me when I see that line of silver skin on the surface of a piece of pork chops or lamb loins. My boning knife really made it easier to slice through that piece of skin and eliminate any toughness from the cooked meat.
To me, the best part of a grilled fish is its crispy skin. However, if you don’t particularly fancy the skin, you will be able to remove the skin from fillets of fish like salmon or trout with a boning knife. A boning knife with an arched blade will also make removing flesh from the fish a piece of cake.
While the length of a boning knife usually vary in the range between 12 cm and 17 cm, it is important to get a knife that is long enough to slide along the length of the cut of meat. If you usually cook big pieces for yourself and your family, try to find boning knives that are longer in length. Some brands do carry them, it’s just a matter of find them online or in-stores.
Boning knives are extremely sharp, so do take caution when using them and always remember to cut away from your body.
Did you know that it is much cheaper to buy a whole chicken than the pre-cut pieces available at the market? Many people are intimidated by the idea of breaking down a whole chicken themselves but I can tell you that with the right boning knife, this task will be a breeze. This boning knife gave me the precision I need to take apart a whole chicken myself.
I have also used this to cut the silver skin off meat and it performed beautifully – thanks to the sharp point and long thin blade, the knife glided through without cutting into the meat!
While this may vary depending on the person using it, I find the handle slightly uncomfortable at first.
I think the Victorinox Cutlery 6-inch Semi-Stiff Boning Knife is another great addition to a butchery kit. For a cheap knife, it has continuously impressed many of its owners. The blade comes out super sharp from the box and after a two years of usage, it still bites well into meat, poultry and fish.
I usually use this boning knife when I need to debone certain cuts of beef. The curved blade gives a better working angle when I need to cut around the bone.
I always reach for my Dexter-Russell Fillet Knife when I need something dependable to get the perfect fish fillets. The long blade is really useful when filleting larger tunas, salmons and catfishes in one smooth movement.
The beechwood handle is light but a little heft would probably be better for a more steady control. Do take your time to oil the handle to give it a protective finish.