Any good recommendations on a boning/filet knife?

nolaegghead · November 2012

I don't have one and I'm tired of using the wrong tool for the job. I'm looking for something for boning fish, poultry, trimming fat and membrane, etc. We have mostly Wustof, one nice Shun, some other assorted brands.

Focker · November 2012

If I were to get one nola, it would be a semi-flexible Victorinox

The Shun carving knife I use in its place for the tasks listed, is basically a longer boning knife...same tip. Flexibility is not a Damascus strongpoint.

Richard Fl · November 2012

Good sturdy knives and not very expensive.

http://www.cutleryandmore.com/victorinox-forschner/boning-fillet-knives

GlennSandSailor · November 2012

Victorinox has a poly handle, very flexible blade. It's very sharp, can withstand about 20 to 30 sharpenings, and is right about $20. For a boning knife, flexibility is key and I have not seen a quality Henkle, Wustof, or Shun with that. and certainly not for that type of bank.

nolaegghead · November 2012

Thanks, using y'alls recommendations, I bought this one:

http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C

travisstrick · November 2012

I have about 5 of these. My father in law was a butcher for 20 years and he has a 5 gal bucket full of them.

http://www.cutleryandmore.com/victorinox-forschner-fibrox/semi-flexible-curved-boning-knife-p120996

nolaegghead · November 2012

Yeah, that looks like the one I ordered. Victorinox seems to make a zillion different variations of the same boning knife. They all look similar anyway. I ordered the one with the mostest, bestest reviews.

burr_baby33 · November 2012

Over many years I have purchased and used dozens of fillet knives. Most work fine. Recently I rec'd one as a gift that is just incredible. Click on www.knivesofalaska.com and locate the coho fillet knife; best I have seen by far.

Austin Egghead · November 2012

I have two: a Victorinox and Messermeister, both 6 inches. The Victorinox goes with me to fests and family events in So Tex (cheap won't cry if lost) and the other never leaves the house. They are both comfortable for me to use. Splitting hairs: the Victorinox is every so slightly more flexible and the Messermeister ever so slightly holds a edge a better.

Cost alone, I would opt for the Victorinox.

NibbleMeThis · November 2012

Looks like you got a good one.

I use an ultra cheap "Bakers and Chefs" boning knife that we got at Sam's a long while back. It reminds me of what the meat cutters used in the meat department when I worked there in the mid 80s. Flexible, easy to clean, good grip even when hands get greasy, and keeps a good edge.

When it finally goes, I'll check the Victorinox. The bestest one ;)

nolaegghead · November 2012

...mostest bestest ;)

Now I have the fever for a salmon knife. DAMMIT! I have a big ol' slab 'o ruby red curing, needs to come out of the cure tonight. Into the cold smoker tomorrow. I'll make due, but those "salmon" knives look perfect for slicing charcuterie.

Fred19Flintstone · November 2012

nolaegghead said:

...mostest bestest ;)

Now I have the fever for a salmon knife. DAMMIT! I have a big ol' slab 'o ruby red curing, needs to come out of the cure tonight. Into the cold smoker tomorrow. I'll make due, but those "salmon" knives look perfect for slicing charcuterie.

You got the fever? More cowbell ain't gonna cut it. Heh, heh, heh. Better get the knife for next time.

SWATSgt · November 2012

If you are looking for a second one or just a spare to have on hand check out Dexter-Russell Sani-Safe series. Given to me as a gift from my father, he uses them in his meat room, I have used it for 4 years and it works great. Here is a link to one.

http://www.dexter1818.com/Item_Details_1.asp?id=644&line=SS

PS It works great for breaking down large pieces of meat. Everything from a deer to a full side of beef. I also want one of these

http://www.dexter1818.com/Item_Details_1.asp?id=80&line=SS

nolaegghead · November 2012

Thanks! I think it's nice to be able to bounce a question off the forum and get intelligent recommendations - saving me the hassle of spending time doing the research, and probably with a better end result. Thanks forum peeps.

fishlessman · November 2012

i didnt mention my fillet knife because i would never use it for boning meat, but for filleting my knife of choice is a leach lake fillet, its bandaide sharp and holds an edge, has two sides sharpened, one for cutting thru skin and bone, the other for filleting and skin removal. have owned it for almost two years and it still scares me

fishlessman · November 2012

Little Steven · November 2012

It's been two years since you first posted pics of it. I still have nightmares about it. Crazy scary knife

nolaegghead · November 2012

@fishlessman - that's a sweet knife. I'm going to share Steve's nightmares now ;)

nolaegghead · November 2012

Just ordered a second specialty knife....

http://home.woot.com/offers/messermeister-san-moritz-12-slicer-4

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Any good recommendations on a boning/filet knife?

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