- Boning knives are perfect for removing joints of meat from bones and joints
- They can be rigid, flexible, slim bladed or thick
- A filleting knife is a type of boning knife
- Got a joint that needs deboning? A fish that can’t wait to be filleted? Take a look at our official website www.sohoknives.com
In this series of posts, I will be going through each type of knife and what it is used for.
Despite the urge to use one knife for almost every job (one knife springs to mind!) each knife has a very specific job and will in fact make your work easier and more efficient.
In this post we will be taking a look at different types of boning knives and also filleting knives.
So to start with a boning knife is used for removing meat from bone (which I guess you kind of gathered from the name.) They can be used for red meat, poultry and fish and come in a variety of shapes and with varying degrees of flexibility.
The typical boning knife has a blade that tapers to the point to allow for easy manipulation around the bones and is typically no more than 15cm (6 inches) long. Whilst a wider blade or a more curved blade is more useful for poultry and most certainly more useful for fish (we’ll move on to filleting knives later on.)
Below I’ve listed a few different types of boning knives that you would see in most kitchens. Hopefully with all of this new knowledge flowing through you, you can now make use of that random knife that’s been sitting in your draw since you got a knife set for your gift last Christmas…
Narrow Boning knife
This is the boning knife you are probably used to seeing, especially if you have bought a set of knives recently or had one bought for you. This kind of boning knife is perfect for working around bigger joints as the blade is typically rigid and narrow enough to work around the bone and tight joints. You can also use it to remove the skin from the cut of meat too.
Curved boning knife
We sell both rigid and slightly flexible versions of the curved boning knife and for poultry in particular this is very useful. Whist I wouldn’t recommend using a flexible boning knife for larger joints due to safety, you will no such issues with poultry. Can you use a normal, narrow boning knife? Of course you can, but you may find a curved one much nicer to use.
Flexible boning knives and filleting knives
(It’s worth saying that a filleting knife is kind of, sort of, a boning knife. There said it, won’t mention it again.)
We have a few flexible boning knives on offer, one is shaped like a narrow boning knife (above), one is curved (below). Both would be well suited to poultry and fish.
A standard filleting knife as well as being flexible are generally broad bladed, this allows the knife to easily follow the spine of the fish removing the fillet with ease.
You can also use it to remove the skin from the fillet. Once you have positioned the knife between flesh and skin – providing it is sharp, which of course it will be – it is a fairly simple matter of carefully working the knife along taking extra care not to pierce the skin!
There are filleting knives which are curved however (above) and they work just as the standard filleting knife would.
I hope that was useful for you, if you have any questions feel free to post them in the comments or on our twitter or facebook page.
If you are missing a boning knife from your set, then fear not! We have a huge selection of boning, filleting knives and all knives in fact at our official site www.sohoknives.com
Until next time!