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Any good recommendations on a boning/filet knife?

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.
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This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

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Comments

  • FockerFocker Posts: 1,746
    edited 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.

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • Richard FlRichard Fl Posts: 7,837
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  • 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.
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  • nolaeggheadnolaegghead Posts: 14,019
    Thanks, using y'alls recommendations, I bought this one:

    http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 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. 

    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 14,019
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 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.

     

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  • 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.  
    Eggin in SW "Keep it Weird" TX
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  • 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 ;)
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  • nolaeggheadnolaegghead Posts: 14,019
    ...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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ...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.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • 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

     

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  • nolaeggheadnolaegghead Posts: 14,019
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • fishlessmanfishlessman Posts: 16,924
    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
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  • It's been two years since you first posted pics of it. I still have nightmares about it. Crazy scary knife

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,019
    @fishlessman - that's a sweet knife.  I'm going to share Steve's nightmares now ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,019
    Just ordered a second specialty knife....

    http://home.woot.com/offers/messermeister-san-moritz-12-slicer-4
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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