BONING & FILLET KNIVES
Boning knives may feature flexible blades or stiff blades with a sharp pointed tip designed for separating meat from joints and bones. A member of the boning knife family, the filet knife is a thin, flexible knife specifically designed for slicing and preparing fish, particularly whole fish.
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Boning Knives
Buy boning knives for preparing meat and fish
With a filleting knife (also known as a boning knife) you can cut and carve meat of fish very finely. Also to make carpaccio of beef or salmon, for example, you need a good boning knife, which you can buy in our shop. We have summarized everything you need to know about filleting knives and what you should consider when buying one.
What is a boning knife and how is it used?
The boning or filleting knife should never be confused with conventional meat and fish knives. It has certain properties that differentiate it from other knives. The blade is very thin and flexible, which facilitates filleting meat and fish.
Benefits of a boning knife at a glance
- Sharp, flexible, long blade
- Smooth separation of the fibers possible
- Developed for filigree cutting work (carpaccio)
- Easy removal of tendons and skin
Applications for a boning knife
There are various areas of application for a boning knife. It is mainly used for filleting and deboning a whole fish, and also for removing the skin. It is also used when cooking meat, for the butterfly cut and to remove larger pieces of meat from tendons and cartilage. When you want to cut meat and fish into very thin slices, to make carpaccio for example, you need a good filleting knife for fish or salmon.
Our tip: For safety reasons you should always use a boning knife with boning gloves, to protect your hands from cuts.
The butterfly cut is really easy with a boning knife
The term butterfly cut describes a special technique for cutting filets, steaks and escalopes. The meat is cut precisely in the middle with a boning knife, leaving the two parts connected at the bottom. If you unfold the two sides, the meat looks like the wings of a butterfly. To make this cut cleanly and separate the fibers at the right point, you need a sharp boning knife.
Worth knowing: The notion that the boning knife originates from Japan is widespread. In truth, however, they have always been developed and marketed in Europe. In Asia, cooks use deba, sashimi or yanagiba knives for filleting meat and fish.
What distinguishes a good boning knife
A good boning and filleting knife has a very long, thin blade that is highly sharpened. The material the boning knife is made from also plays an important part in the buying decision. Filleting and boning knives from ZWILLING are, in many cases, made out of a special formula for ZWILLING, a low-corrosion special steel. Many boning knives in our ZWILLING online shop are also grafted with the so-called V-Edge.
The knife blade is given a special grind, by pulling it once over a course grinding belt and then over a fine grain to finish it. The thin sheath is protected from breaking off and deformation.
How long should the blade of a filleting knife be?
You can buy boning knives from the ZWILLING online shop with different blade lengths, of between 14 and 31 cm. With a longer blade you can uniformly fillet larger pieces of meat or fish, but you have to use the corresponding amount of strength for this. A shorter and stiff blade can cut bone and cartilage better.
How to sharpen a fillet knife?
It's important to sharpen your knife frequently to maintain it's quality and performance. When you sharpen your knives with honing steel, run it down the steel at a slight angle. Once a year you should give your fillet knife a deep sharpen with a sharpening stone. Make sure to keep a consistent angle on the blade as you move it down the sharpening stone.
We hope you enjoy browsing our range of boning and other knives.
