What is the best boning knife that money can buy?

Answer 1

We HIGHLY recommend this Semi-Flex, Fibrox Handle Professional Boning Knife for the beginning Meatcutter Because:

* the shorter (5 Inch) blade length makes knife control easier (Overall Length - 11 Inches)

* the Semi-Flex design helps in moving the knife "around" the bones

* and a Forschner-Victorinox knife holds its edge (in other words, it stays relatively sharp)!

You can buy both the 5 Inch Boning Knife AND the
8 Inch Breaking Knife for ONLY $49.94! - SAVE $7.00!
Forschner-Victorinox Boning Knives are the ONLY brand of knives we have used at Jackson Frozen Food Locker for the last 32 years to process beefs, hogs and deer!

Answer 2

Best Boning Knife

Answer 3

Henckels, German made (they are available as made in China for less - don't even go there!) - any style of knife. An equal quality is Sebatier - French made - any style of knife. They will last for 30 years, and will be easily honed with olive oil and flint for life!

As a chef, my knives are my livlihood - I insist that my knives be sharp enough to shave the hair off the back of my hand without touching my skin. Only Henckel and Sebatier withstand the sharpening necessary to do this.

Those two are it - nothing else, not made anywhere other than Germany or France. There are no better knives in the world - any style. And I am serious about the quality of my knives - boning or otherwise!

Good Luck!

Answer 4

I don't know if it's the best money can buy, but I love my Cutco knives and they make a knife for every task and they last a lifetime.

Answer 5

Henkels and Sabatier are very good, but I prefer Wusthof knives. I have a lot of knives, but the Wusthof ones are outstanding. They are very sharp, so be careful, especially with boning since you are carving around bones, etc. which involves a lot of finger work to pry and probe.

Answer 6

First off, I am a professional meat cutter. I wanted the best the market has to offer, and I'll tell you right now, THIS IS IT! I started cutting with a Victorinox straight boning, which was my standard. A bit more stiff than this narrow (flexible) blade. This Edo is a very different style of knife than I'd expect. At work I use a fillet/boning knife which is flexible, but is not comparable to this knife. Only the first two inches of the knife is truly flexible (impressively flexible), the rest stiff. The perfect proportion of flexibility and usability.

Let me also say I've tried other products, such as Dexter-Russell, and Global. Neither come close.

Out of box this knife is unbelievable, great edge, and aggressive appearance. One of the first things I did was de-bone some short ribs, which resulted with the cleanest bones I've ever had to throw away. The other remarkable feature I noticed is how clean cuts really were. The knife left so must more moisture still in the meat, then I've ever seen.

All together this is the best product out there that I can find. A must have for any professional.

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