View Full Version : Which Boning Knife

Porcine Perfection
01-01-2013, 06:43 PM
Looking for a trimming knife. Rather than flip a coin I thought I would throw up a quick poll.

Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle

Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle

01-01-2013, 06:47 PM
B would be my choice

Smokin Mike
01-01-2013, 06:56 PM

I went to Ambrosi Bros (http://www.yelp.com/biz/ambrosi-bros-cutlery-co-kansas-city) to get my boning knife, you really get the feel of the knife.

Personally my favorite boning knife I use came from one of the knife drawers they have in the front with all the retired knifes from lease.

01-01-2013, 07:10 PM
I own A.

01-01-2013, 07:15 PM
I use this

01-01-2013, 07:38 PM
Depends what your primary uses will be. For things with feathers and scales the flexible blade is better (A). For things that had hide and heavy bones, the stiffer blade will serve you better (B). Pick your compromise.

01-01-2013, 07:54 PM
For meat I'd go with B

Sent from my SCH-I905 using Tapatalk HD

01-01-2013, 08:07 PM
I got choice B and it works great.

01-01-2013, 08:09 PM
I have this one from Victorinox
It was given to me by a butcher.

01-01-2013, 08:18 PM
Nice knife Bucc. What is it?

01-01-2013, 09:27 PM
I love my Dexter-Russell 6-inch boning knife. My uncle has had the same one for over 30 years and it's in great shape.

01-01-2013, 09:34 PM
I have the semi-stiff (with the rosewood handles) one of my favorite knives to use.

01-01-2013, 09:53 PM
I got B for Christmas and really like it.

01-01-2013, 09:58 PM
DR's and Forschner's just don't fit my hand so,,,

01-01-2013, 09:59 PM
I have the semi-stiff (with the rosewood handles) one of my favorite knives to use.

Does the handle get slick at all when it gets wet or greasy?

01-01-2013, 10:16 PM
I use a dexter stiff boning knife with a nice rubber grip handle that I got for 15$ at restaurant depot

01-01-2013, 10:24 PM
I use option A or an 8" butchers knife depending on what's being cut. The fibrox performs better than other wood handles. We switched out most all our knives to ones with fibrox handles.

01-01-2013, 10:32 PM
From your final two I'd take both. IMO they perform different rolls.

01-01-2013, 11:08 PM
Nice knife Bucc. What is it?

No.4 Boning 145mm

Pyle's BBQ
01-01-2013, 11:37 PM
Does the handle get slick at all when it gets wet or greasy?

I have a slicer that has the rosewood handle and it is no more slick than the fibrox when they are greasy.

01-02-2013, 01:22 AM
Between the two, i'd go with B.

01-02-2013, 05:01 AM
I'd take B.....

I have a victorinox 6" stiff boning knife that has become my go to knife.

01-02-2013, 05:54 AM
Nice knife Bucc. What is it?
Thanks Jazzy, sorry Bigdog, just logged on.
The philosophy is different, it is a stiff hard knife but the point shape and edge make it amazingly dexterous at boning out.
non flex means no sideway movement and cutting pathway mistakes, it goes exactly where you point it.:thumb:

01-02-2013, 08:05 AM
I have A

Big George's BBQ
01-02-2013, 08:32 AM
I have B and like it

01-02-2013, 10:30 AM
I got B for Christmas, it's my new favorite knife for trimming pork, ribs, and brisket!

Sent from my Incredible (2) Droid

01-02-2013, 10:34 AM
Can a simi stiff boner be that good though?:icon_blush:

01-02-2013, 12:17 PM
Does the handle get slick at all when it gets wet or greasy?

I find the wooden grip to be more comfortable. The more squared edges seem to give me better side to side control. I do not find them any more slippery when wet or greasy, but I like to keep my knife hand clean and dry. (Old habit from working at a butcher shop) The fibrox handles are great, but I greatly prefer the rosewood. The fibrox is easier to care for, but not much. When I worked in the butcher shop, all of the "house knives" and almost all of the "personal knives" were fibrox, all of the owner's personal knives were rosewood.

Porcine Perfection
01-02-2013, 09:41 PM
Thanks everyone. I am going to go with the Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle, but also plan on a trip to Ambrosi Brothers.

01-02-2013, 09:44 PM
I use a semi-stiff DR boning knife, buy, I also have a stiff boning knife, and a caping knife, that I prefer for many small details tasks on a carcass.

01-02-2013, 10:39 PM
I vote neither I have had a Man crush on my Rapala Fillet knife for years.

01-03-2013, 09:26 AM
http://t1.gstatic.com/images?q=tbn:ANd9GcQqNlX_lTs4kewxSF_BtTm6nNRCCnxFB LbZK71zp3QbMB4lsx4cBORede9N8Q
Wusthof 5" Classic boning knife for me. It's not the flex model and it works just fine. I don't do a lot of fish or poultry work, though.