For any kitchen connoisseur, there's nothing more exciting than a new knife. The way it glides smoothly through food, you could almost say it's downright artistic. But before you make the plunge, there are a few things to consider. What size should you get? What type of blade? Is it worth investing in a high-end blade, or will any old boning knife do? And how do you even sharpen one? Not to worry! Our guide outlines premium boning knives, as well as some shopping tips to help you shop confidently. So let’s dive right in!
How To Choose a Quality Boning Knife
Blade shape
When selecting a boning knife, it’s important to first consider the shape of the blade. Boning knives typically have thin, narrow blades that are ideal for slicing through meat, poultry, and fish. A curved blade is great for removing the bones from larger cuts of meat, such as ham or brisket, while a straight blade is better at precise cutting and more suited for smaller cuts.
Blade material
The material used to make a boning knife's blade will largely affect its quality and performance. High-quality stainless steel or carbon steel blades are recommended for their longevity and sharpness. The harder the blade material, the better and longer it will retain its edge, allowing you to cut with increased precision.
Handle
Since deboning can get quite messy, you’ll need to ensure your boning knife has a good handle. Ideally, it should be non-slip so you don’t have to worry about losing your grip in the middle of a job. You should also ensure that its handle is ergonomic, allowing you to use the knife for extended periods without getting tired or hurting yourself.
Blade length
Typically, boning knives have blades measuring anywhere between 4 to 8 inches, with 6 to 7 inches being the most popular choice. Depending on the task at hand, you can choose a longer or shorter blade accordingly. Longer blades are great for slicing through large cuts of meat, whereas shorter blades are better suited for smaller cuts that require greater control and precision.
Edge
Many boning knives feature either a double beveled edge or a Granton blade edge, depending on user preference and what it’s being used for. A single beveled edge is common for boning knives, as it easily separates the meat from the bone without damaging the outer layer of tissue or sinew surrounding it. Granton blades feature a series of shallow grooves along their length, which provide air pockets that result in smoother slices when cutting meats or fish.
Versatility
A good boning knife should be versatile enough to handle a wide variety of tasks. You don’t want to have to buy multiple knives just because one doesn’t cut it, so make sure that your chosen model can do it all. This means having a blade that’s long and thin enough for deboning but also thick enough to handle other tasks, like trimming fat or cutting meat into smaller pieces.
