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Boning knife—Flex or Straight?

d
DCcook Jan 30, 2012 03:07 AM

I'm interested in purchasing a boning knife, primarily to cut up chicken. I may, on occasion, be interested in using it to fillet fish but I probably buy a full chicken once every 1-2 weeks and buy a whole fish only a couple of times a year (though this may change).

My understanding is that a flexible boning knife is better for fish, and sometimes poultry, and a straight boning knife is better for heftier cuts of meat. But I've read comments and reviews indicating that some people prefer a flex boning knife for chicken while others like the control of a straight knife.

For those of you who use a boning knife for poultry, which type would you prefer or recommend?

I'm wondering whether I should go with the flex boning knife. I've been in a situation where it would have been nice to have a boning knife for filleting some fish. But perhaps even a straight boning knife would suffice for the occasional fish.

Thanks for your thoughts!

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  1. Chemicalkinetics Jan 30, 2012 07:25 AM

    Usually the choices are between flexible vs stiff blade, and curved vs straight blade. I will assume you meant flexible vs stiff.

    I do use a boning knife for chicken, and I prefer a stiff one. I also use it for fish some time -- much rarer. A flexible boning knife (sometime refered as a filet knife) is a more specialized tool. It is particularly useful, when you want to remove the skin of a fish. You press and bend the flexible boning knife against the cutting board and slice it across the skin (skin side down). This is really where it shines. I won't even say a flexible boning knife is must for a fish.

    In fact, some people here can even talk to you about their experience of using a deba for deboning chicken and filet fish with a deba knife.

    1. k
      kengk Jan 30, 2012 07:41 AM

      I have several Dexter-Russell boning and filet knives. The only time I use the flexible blade is to filet fish. I think the 5" stiff/curved blade is about perfect for cutting up chickens.

      1 Reply
      1. re: kengk
        Zeldog Feb 6, 2012 07:24 PM

        Same here. 6" straight blade for fish (stiff/flexible doesn't matter much to me) and 5" curved for chicken. You just don't need all that extra blade for chicken and I wish someone made an even shorter boning knife. I also use the 5" for trimming connective tissue from meats. Both are your basic restaurant quality stamped blades.

      2. cowboyardee Jan 30, 2012 08:03 AM

        I use a very stiff and fairly sturdy Japanese boning knife called a honesuki for chicken and fish. What I especially like about a honesuki is that it narrows to a very precise point for working in tight joints but also can cut right through chicken bones and fish necks due to the heel of the knife and its thickness. It's not great at removing skin from a fish fillet though, and for that job I use a thinner and longer gyuto (Japanese chefs knife) with no difficulty.

        Assuming you go with a Western boning knife, flexible vs stiff is mainly a matter of what 'feel' you prefer. As Chem said, a flexible knife makes it easier to skin a fillet, but that's it's only major advantage. A stiffer knife can be a little easier to control. Frankly, I don't see why a flexible boning knife would be advantageous for chicken unless you just prefer the feel of that kind of blade. You could get along fine with either one.

        If you don't already have a preference formed and don't see yourself buying fish a lot more often, I suspect you'll be slightly better served with a stiff boning knife.

        7 Replies
        1. re: cowboyardee
          scubadoo97 Feb 1, 2012 09:15 AM

          I use my honesuki as well for chicken, fish and breaking down a roast for the reasons you've mentioned.

          I've read that a knife that's too sharp is not great for removing fish skin since it can cut through the skin if not held to the correct angle. I assume any knife will cut through the skin, just not as fast. I use my gyuto for skin removal but use to use a thin flexible boning knife which does a good job for skin removal due to it's flexibility.

          Do you hold your knife steady and pull the skin against the knife or visa versa?

          1. re: scubadoo97
            cowboyardee Feb 1, 2012 09:54 AM

            I hold the skin steady and slide the knife. Of note, my gyuto (the yusuke) is just a tiny bit flexible. My gyuto is pretty sharp - as such I can't hold the knife at a steep downward angle and scrape the flesh from the skin as easily as you might with a duller knife. It works well enough for me, though I'm not one of those guys who is absolutely masterful at filleting and skinning fish.

            1. re: cowboyardee
              scubadoo97 Feb 1, 2012 11:17 AM

              "I'm not one of those guys who is absolutely masterful at filleting and skinning fish."
              __________________________________________________________________

              I bet you hold your own.

              1. re: scubadoo97
                cowboyardee Feb 1, 2012 11:49 AM

                There's holding your own, and then there's...
                http://eatocracy.cnn.com/2011/02/25/t...

                The embedded video is especially worth watching. He's another guy who prefers a knife that's not too sharp.

                1. re: cowboyardee
                  scubadoo97 Feb 1, 2012 12:24 PM

                  great video. That guy has a real talent and passion for what he does.

            2. re: scubadoo97
              Chemicalkinetics Feb 1, 2012 02:45 PM

              "I've read that a knife that's too sharp is not great for removing fish skin since it can cut through the skin if not held to the correct angle"

              That is probably from me. I notice that probably when my boning knife is very sharp. It just cut right through the skin. When I use a duller knife, the edge will stop at the skin and I can slide the knife along the skin and cut very close (more like scrapping) along the skin.

              1. re: Chemicalkinetics
                d
                Dave5440 Feb 2, 2012 08:48 PM

                Really, skinning fish is easy, once the cut between the skin and meat is made the type of knife doesn't matter, lay the knife flat and slid.

          2. b
            bbqJohn Jan 30, 2012 09:36 AM

            You can also use a Utility or smaller Chef's knife.

            For through bones, some larger Chef's knifes like a 10 in. Dexter (which I'm now using at work) will go through drumstick and thigh bones with some pressure. Forschner 8 in Breaking knife are also useful for this purpose.

            1. i
              INDIANRIVERFL Jan 30, 2012 10:08 AM

              I use my 7 inch stiff boning knife for beef and pork. The 10 inch flexible fish knife is used solely for fin fish. My 10 inch chef's knife is almost exclusively used for breaking down poultry. While the 10 inch fish knife may seem excessive, I deal with 4 foot sharks as well as a variety of grouper, snapper, and mullet. My experience has been that no one knife, or fry pan, does all things well.

              1. d
                DCcook Jan 30, 2012 12:37 PM

                So it sounds like stiff (yes, that's what I meant) is the way to go if I go with a traditional boning knife. Perhaps a more flexible filet knife may make sense down the road.

                I do like the idea of having a knife to cut through some of the bones (like when I'm splitting chicken breasts apart w/the bone attached). I've been using some kitchen shears for that particular part because I know I shouldn't use my (Global) chef knife for that. I may take a closer look at a honesuki as cowboyardee mentioned. That might be a good fit. Hmm, something to think about...

                3 Replies
                1. re: DCcook
                  petek Jan 30, 2012 02:41 PM

                  I have both types,honesuki and a semi-flexy boning and they both work very well on breaking down whole chickens and large cuts of meat(don't clean a lot of whole fish so..).I tend to reach for the honesuki more than the flexy,not so much that it's better for the job at hand but because it's such a cool little knife to use :D.

                  Both knife styles will get the job done,so maybe it's down to how much you want to spend,carbon vs SS or semi SS etc,etc...

                  For removing skin from fish,I prefer a longer knife(gyuto or chef),but that's just me...

                  1. re: petek
                    d
                    Dave5440 Jan 30, 2012 06:51 PM

                    I would go with the stiff knife if the majority of your cutting is chicken not fish, Pete do you know anywhere in TO that carries shapton glass stone?

                    1. re: Dave5440
                      petek Jan 30, 2012 08:32 PM

                      "Pete do you know anywhere in TO that carries shapton glass stone?"

                      Sorry bro I don't. You'll probably have to order them online.

                2. j
                  JavaBean Feb 2, 2012 08:38 AM

                  Hi,
                  I’ve only used the flexible ones to filet and skin fish, and would not feel safe using something that flexible to debone chickens. I think a stiff or semi flexible knife (didn’t notice one being better than the other) is better for deboning chickens. I’m currently using a stiff petty instead of boning knife. For me, it works as well and doesn’t have a pita to sharpen extended finger guard that many boning knives have. Anyway, the honesuki knife described above sounds awesome.

                  1. Delucacheesemonger Feb 2, 2012 08:55 AM

                    Guess l am with everyone else, l have both types, both stiif and flexible, and both shapes curved and straight. Would judge l use the straight stiff ones 85% of the time.

                    1. SanityRemoved Feb 2, 2012 09:42 PM

                      I use a stiff boning knife for chicken also. Just saw that chicken wings are going up in price again. I miss the days when wings were a local thing. Now it's break down, freeze, repeat, until I have enough for a meal.

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