Whose boning knife do you guys like?

Discussion in 'General Discussion' started by prudentsmoker, Jul 3, 2014.

  1. prudentsmoker

    prudentsmoker Fire Starter

    Finally decided to get a boning knife. Suggested manufacturers and length would be appreciated.
    Thanks in advance.
     
  2. Dexter-Russell makes a good inexpensive utilitarian boning knife.  Heard that Forschner is also good.
     
  3. wood river bbq

    wood river bbq Smoke Blower

    What do you guys think of the Rapala -- it's inexpensive, does the job and cheap to replace. I've used and re-sharpened one for 4 years and it does the job? 
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have the Rapala Filet Knife 6" I use it deboning meat, 9" Dexter for the fish
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I have a cheap fillet knife I got at a tackle shop. Basically the same as the Rapala. Cost me $6 and was razor sharp out of the box. Not great steel but it sharpens easily. Just doesn't hold an edge for long.
     
  6. brandon91

    brandon91 Meat Mopper

    I have a shun and victorinox both great, however the shun is about triple the price.
     
  7. danbury

    danbury Smoking Fanatic

    I have 3 Shuns and I won't let any of them go near a bone!  I have a set of the older Chicago Cutlery Walnut handle knives.  I use one of those as well as one of those German made utility knives for detail work.  I keep my knives sharp as razors so they make any kind of cutting chores fairly effortless.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    10$ 6" Rapala (including sheath) for filleting fish. I like it - bendy.

    5" pretty name for meats. Stiffer blade.
     
  9. I have a 6" Forschner, works good and holds an edge.
     
  10. venture

    venture Smoking Guru OTBS Member

    Even with boning knives you will have differing opinions?

    Pops recommended a Dexter or a Forschner.

    Personally I like a stiffer rather than a more flexible boning knife?

    Six inches is perfect.

    My restaurant supply only had the Forschner at the time so I went with that.  I have been very happy with it.

    I don't think you would go wrong with either.

    For other knives in the line, I like Forschner.

    Some of the Dexter products can be a little heavy.

    Both are great knives at a reasonable price.

    Good luck and good smoking.
     
    Last edited: Jul 3, 2014
  11. colt black

    colt black Fire Starter

    Forschner makes awesome boning knives. I have 4. The oldest is over 15 years old and still holds a good edge.
     
  12. welshrarebit

    welshrarebit Master of the Pit

    I have about twenty different knifes from forschner. I have two boning knives, both stiff, one straight (for meat) and one curved (for fish).
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    20 years with Victorinox Knives. Boning knives in both Flex and Stiff as they have different uses. Also 4 10" French Knives, their Paring knife and my Mentor gave me a 12" Granton edge Slicing Knife with Rosewood handle as my first anniversery of teaching present. All are great. I also have a 100+ year old Dexter Russell 12" Butchers Knife in Carbon Steel (similar to the one below) that was my Grandfathers. Requires special handling to avoid Rust but is an amazing knife...JJ

    [​IMG]  
     
    Last edited: Jul 4, 2014
  14. prudentsmoker

    prudentsmoker Fire Starter

    Thanks to everyone who replied. This has been very informative.
     
  15. venture

    venture Smoking Guru OTBS Member

    What a treasure that butcher knife from his Grandfather must be?

    Bet he feels the old guy's hand every time he uses it?

    Good luck and good smoking.
     
  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I still have 3 Dexter wooden handle carbon steel knives left from working at my dad's store in the 60's.  Plus, I got a new 5' curved stiff boner with extra texture grip handle from Koch Supplies that I like very much, makes it easier boning our pork butts.


    Also, my dad had a produce knife I inherited, that he kept on the produce table for trimming lettuce, celery, beets, cutting up watermelon, and on and on.  It was invaluable to him!  I wrote Koch to see if they still had them but they said they'd never seen one; if he got it from anybody it would have been them.


    Upon closer examination, i realized it was something he made himself on the meatsaw, cutting notches into a SS dime-a-dozen knife:


    You can see the uneven gaps between the 'teeth', plus variations in depth too.  If you ever need a fantastic produce knife, and can cut metal on a bandsaw or use a disc grinder on edge, this makes a great one!  It has cut and trimmed thousands and thousands bunches of celery, trimmed off the dark button on heads of lettuce, cut up tons of potatoes, trimmed broccoli, carrots, rutabagas, onions and on and on and on!
     
  17. venture

    venture Smoking Guru OTBS Member

    Ingenious!

    A serrated knife that is easy to sharpen.

    Good luck and good smoking.
     

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