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I used to think a boning knife was just for, well, boning. Tried using my 6-inch Victorinox to break down a whole lamb shoulder last week and it was a total game changer.
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victor_barnes485mo ago
That's a great point. A proper boning knife really does make the job easier. The flexibility and thin blade let you follow the bone closely, saving a lot of meat. It's surprising how much cleaner the cuts are compared to a stiffer chef's knife.
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derek_burns875mo ago
Yeah, the "cleaner cuts" thing is so true. My buddy Dave tried to debone a chicken thigh with his big chef's knife last week. He butchered it, left so much meat on the bone. I lent him my flexible boning knife and the next one was perfect, just fell right off. He was shocked at the difference.
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norag554mo ago
Derek, the thing about Dave's story is it's not just about the knife itself. The real trick nobody mentions is how much the bone-in vs. boneless thing messes with your technique. A flexible knife works great for chicken thighs because you're curving around that little bone, but try using it on a pork chop bone and you'll be there all day. Different cuts need different flex. Your buddy probably would've had the same trouble if he'd tried a whole chicken breast, since that bone is way more solid. It's like the knife shape only matters as much as the bone shape you're fighting.
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