Deboning knives

[hook]

I know this comes before the smoking but I need a new deboning knife. What do you guys and gals suggest?

 

[smokebuzz]

these are what i use, great knife.

https://www.knifecenter.com/item/VN...chner-curved-boning-knife-black-fibrox-handle

 

[johnmeyer]

I don't have that particular knife, but I do have the Victorinox 8" Chef's Knife, and it is the best knife I own. I have a lot of knives, including the premium-grade Henckel that my dad gave me 30+ years ago. I think most of the Victorinox use the narrower "Asian" 15-degree edge, as opposed to the more traditional European 22-1/2 degree edge. I think most knife manufacturers are switching over to this flatter edge because newer steel can now hold this very narrow edge.

As for sharpening, I was given the ultimate sharpening tool this past Christmas, the Work Sharp Ken Onion edition. Simply put: you cannot get a better edge on a knife with any other tool or method. I have the Chef's Choice, and also a whole array of stones, including Indian whetstones, and nothing even comes close to what this device can do. The knives end up with a sharper edge than what you get from the factory, and because of the curve it imparts to the edge, the edge lasts longer.

So, if the boning knife he linked to is of the same quality as my chef's knife, get it.

 

[tropics]

Do a search for Dexter Russel inexpensive and they hold up.I used them when I worked as a deckhand

Richie

 

[tropics]

I second the worksharp knife sharpener 

Richie

 

[dirtsailor2003]

 
Do a search for Dexter Russel inexpensive and they hold up.I used them when I worked as a deckhand

Richie

 
I second the worksharp knife sharpener 

Richie

I concur with both of these.

I have the Ken Onion edition of the Worksharp and it keeps everything in tip top condition.

As for the Dexter knifes I have used them for over 30 years in the fishing industry. My two favorite knifes right now for parting out whole mussels are the 6" and 8" Butcher knifes.

I also use the 6" boning knife.

 

[hook]

Thanks team I'm definitely going to look into information you gave me on the knives and the sharpener.

 

[johnmeyer]

Thanks for the tip about Dexter Russell! I just looked them up, and here are their boning knives:

Dexter Russell Boning Knives

I then went to Amazon to check the prices, and wow, are they inexpensive. It might be fun to try one, just to see how it works.

[edit]After I posted, I looked at the Cook's Illustrated site, and it turns out that they do include Dexter Russell in their tests. It won the "best bench-scraper" test.

 

[cksteele]

 Victorinox 6  inch  boning knife i use its great 

 

[myownidaho]

I use a Shun boning knife but when it comes to bang for the buck, it's hard to beat the Dexter.

 

[eman]

I have a couple of Chicago (i think ) boning knives that came out of a butcher shop from the late 40s to mid 50s. carbon steel so they rust if you don't dry them and oil them.

they don't maintain an edge as long as stainless but 3 passes on the steel and there ready to cut. i couldn't figure out why they had a brass grommet in the back of the handle with a loop of leather strap in it.

 I talked to a true butcher that explained that back when whole animals were butchered that you would put that loop around your wrist and if you needed both hands to pull on skin or to move the carcass you would just let the knife go , do what you had to do and you could flip the knife back into your hand and keep going.

If i was going to buy today i think every thing would be Dexter Russel except for my main chefs knife . That would be a wusthof trident like i have now.