So I just recently stared making bacon at home and I'm in much need of a good boning/fillet knife. I'm currently using a sharpened steak knife to trim my belly', however I know there are better knifes for the job. Just curios what everyone is using and what you would suggest? Just for everyone's information, the belly' I get still have the rib, back strap and skin attached. Let me know if there is any other information y'all need to help me make a good knife purchase. Thanks.
By the way, am I wanting a fillet knife or a boning knife? What's the actual difference between the two? The one I saw in a video was about a 6"-8" blade and was slightly curved. Dude made short work of trimming up a pork belly.