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Bonig/Fillet Knife of choice?

post #1 of 11
Thread Starter 

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. 

post #2 of 11

I use a lamb skinning knife for skinning the belly. 

 

http://www.webstaurantstore.com/victorinox-40532-5-lamb-skinning-knife-with-fibrox-handle/35340532.html?gclid=CKm149_ftsoCFdAXHwodsJ0Ecg

 

Al

post #3 of 11

I like these for filleting or boning. Cheap,hold an edge & sharpen quickly. All I use to butcher & bone a complete deer.

http://www.foodservicewarehouse.com/dexter-russell/p94817/p1454262.aspx

post #4 of 11
Quote:
Originally Posted by TomballFatBoy View Post
 

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. 

Boning knifes are usually stiffer blade and curved Fillet Knifes are very thin and flexible 

I would recommend going to a cutlery store so you can handle the knifes to see what feels best.

Richie

post #5 of 11
Thread Starter 

Thanks for the replies yall...keep them coming. 

post #6 of 11

I have a Wusthof that I got as a Christmas present a couple years ago and its a nice heavy knife.  More on the stiff side.  But my go to knife is a Victorinox.  I like the rubber no slip grip and it is a bit more flexible than the Wusthof.  I paid $20 for the Victorinox about 2 years ago on sale.  I think the Wustohof is about a $120.  I'll grab the Wusthof for boning a beef.  Everything else I use the Victorinox.  

post #7 of 11

Dexter has decent filet knives for around $25.

post #8 of 11
post #9 of 11
Victorinox, I have about 8 of them and they get used pretty heavily. Great knife. We have a local kitchen shop that sells them used for $4 each. I think they are around $30 new
post #10 of 11
Quote:

I use this as well for all boning, skinning and fish...JJ


Edited by Chef JimmyJ - 1/24/16 at 11:39am
post #11 of 11

I think a fillet knife trims very well, I use rapala brand . I always use a fillet knife to trim fat from deer and moose meat. Boning knives are for separating meat from the bone and they come stiff and flexible, they would work too.(mine are henckels)

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