Knife recommendation

onpoint456 · October 2019

Hi All, I'm in the market for a boning knife and I'm looking for recommendations. Here is my criteria (not limited to):

- sturdy/weighted hand feel
- 6-8" (looking for advice here)
- quality steel
- nice appearance/quality handle
- < $150

Thanks

hoosier_egger · October 2019

Becoming my favorite knife

https://shun.kaiusaltd.com/knives/knife/premier-boning-fillet-knife

TEXASBGE2018 · October 2019

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.

https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

onpoint456 · October 2019

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

Lol, should change my handle

I have a number of wusthof classic ikon knives and I love them. Trying to branch out here and try something new.

Richard Fl · October 2019

Forschner has several fairly priced ones Many butchers and chefs use them, have had several for many good years of use. https://search.yahoo.com/yhs/search?hspart=pty&hsimp=yhs-pty_packages&param2=a6578590-e143-4798-9dbd-14bb6d611e6c&param3=packages_~US~appfocus1~&param4=d-ccc2-lp0-dsf_packages-cp_6675005986-bb8~Chrome~forschner+knives+website~8FB3059F58A8E614D131182793BCE3B7&param1=20191011&p=forschner+knives+website&type=pa_appfocus1_cr

smbishop · October 2019

I think @stlcharcoal posted about this one some time ago.

https://housewares.kaiusaltd.com/products/kai-pro-6.5-in.-boning-fillet

BugFreak72 · October 2019

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

ColbyLang · October 2019

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Sucks about your knife. Send it back. Anything mass produced is gonna have a few slip through quality control. I vote Shun myself. Don’t have the boning knife. High quality. Check GILT app. No BS. Better prices than anywhere I’ve found online

stlcharcoal · October 2019

ColbyLang said:

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Sucks about your knife. Send it back. Anything mass produced is gonna have a few slip through quality control. I vote Shun myself. Don’t have the boning knife. High quality. Check GILT app. No BS. Better prices than anywhere I’ve found online

Damn....theyll take care of that. Lifetime warranty. Great company and products. I have been using that same knife for a year with minimal honing.....no issues. Probably sold 20 of them, no complaints. Seriously, just get on shuns website and print the warranty return form, theyll fix it or more likely send you a new one.

HeavyG · October 2019

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Hard steels with low angle bevels are always prone to chipping if one's knife technique isn't suitable for that type of blade.

Photo Egg · October 2019

HeavyG said:

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Hard steels with low angle bevels are always prone to chipping if one's knife technique isn't suitable for that type of blade.

So a boning knife is not the same as a cleaver?

gdenby · October 2019

Have a look at the offerings here:

https://www.chefknivestogo.com/boning-knives.html

No affiliation, but have had very good quick service for the blades I've bought there.

lousubcap · October 2019

Based on a recommendation from a forum elder (@SGH) many years ago I went with this knife for your requirements:

https://www.swissknifeshop.com/shop/swiss-army/victorinox/victorinox-cutlery/boning-knives/fibrox-pro-6-flexible-curved-boning-knife-by-victorinox

Holds an edge and is easy to re-sharpen. FWIW-

stlcharcoal · October 2019

Photo Egg said:

HeavyG said:

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Hard steels with low angle bevels are always prone to chipping if one's knife technique isn't suitable for that type of blade.

So a boning knife is not the same as a cleaver?

Yeah a "boning knife" is not meant for cutting through bones......its for removing meat from the bone. I just got the Shun cleaver. Wow. Beautiful and effective. As often as I disagree with Americas Test Kitchen, they rated it #1.

RRP · October 2019

Richard Fl said:

Forschner has several fairly priced ones Many butchers and chefs use them, have had several for many good years of use. https://search.yahoo.com/yhs/search?hspart=pty&hsimp=yhs-pty_packages&param2=a6578590-e143-4798-9dbd-14bb6d611e6c&param3=packages_~US~appfocus1~&param4=d-ccc2-lp0-dsf_packages-cp_6675005986-bb8~Chrome~forschner+knives+website~8FB3059F58A8E614D131182793BCE3B7&param1=20191011&p=forschner+knives+website&type=pa_appfocus1_cr

Hey Richard - you have been MIA for several years now! I hope you are still living the good life down there in FL!

RdrGregory · October 2019

As much as I love Henckels and Wustoff, I bought a Victorinox a few years ago, and I find that it’s the one I prefer using. Also, the price is very attractive.

dmourati · October 2019

A boning knife is a specialty blade. Before making a choice, you'll want to decide what exactly you are planning to use it for. If you are looking for delicate and precision work, say fish, you want a flexible blade. If you plan to hack on bigger cuts of meat and want to deal more effectively with bone, go for a stronger, stiffer blade. Take a look at these two to start.

https://www.youtube.com/watch?v=A_-BwRO5T5o

Richard Fl · October 2019

https://eggheadforum.com/discussion/1221659/knife-recommendation#latest

Richard Fl · October 2019

RRP you have been left a msg on forum. Richard Fl.

HeavyG · October 2019

stlcharcoal said:

Photo Egg said:

HeavyG said:

BugFreak72 said:

TEXASBGE2018 said:

I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
https://www.amazon.com/Shun-High-Performance-Double-Bevel-Hand-Crafted-Controlled/dp/B001JPGZRW/ref=asc_df_B001JPGZRW/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o2&hvnetw=g&hvrand=11952770624934541996&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-317860595427&psc=1

I just bought that knife and so far I seriously don't understand the fascination with the brand. I have been using Henckels for 15 years with zero problems but thought I would branch out. This is after I trimmed a pork butt and some chicken thighs. Not only did the edge chip but about an inch was folded over enough my nail could catch it. I am the only person who touched it, including cleaning. Cutting board is Maple and purple heart so no plastic or glass crap. Not impressed for the money spent ...

Hard steels with low angle bevels are always prone to chipping if one's knife technique isn't suitable for that type of blade.

So a boning knife is not the same as a cleaver?

Yeah a "boning knife" is not meant for cutting through bones......its for removing meat from the bone. I just got the Shun cleaver. Wow. Beautiful and effective. As often as I disagree with Americas Test Kitchen, they rated it #1.

I'll give BugFreak72 the benefit of the doubt and assume they weren't trying to play whack-a-mole with their Shun knife. Coming from a background of European cutlery (Henckels in their case) they are probably using their Shun with the same sort of cutting strokes and motions they've been using for decades.

Shun's can be notoriously chippy to begin with. Throw in some of the sort of yawing/wiggle-waggle movements (especially when working on/near bone) one can get away with blade damage free on a Henckels and minor chipping on a Japanese blade would not be unusual.

Knife recommendation

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