Fillet & Boning 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.
FILTER BY HANDLE DESIGN
Filet & Boning Knives
A boning knife is designed to separate meat from bones, making it ideal for de-boning chicken, beef, pork, and other meats.
Consider the size and flexibility of the blade. Stiffer blades are better for beef and pork, while more flexible blades are suited for poultry and fish.
A boning knife has a narrower blade and is used for de-boning meat, while a fillet knife is thinner and more flexible, ideal for removing skin and bones from fish.
Use a gentle sawing motion, keep the blade close to the bone, and use the tip of the knife for precision cuts around joints and bones.
Regularly hone the blade with a honing rod and sharpen as needed with a whetstone or knife sharpener. Clean and dry the knife after each use.
