Best Boning Knife Reviews 2018: Top 5+ Recommended

Being a passionate cook for the last 20 years, I've used many knives. For the preparation of a good and tasty meal, a knife is one of the most important things to have in your kitchen. The other day I got all the ingredients for lunch ready, and I started removing the bone from the meat just to find out my boning knife is dull, so I had to ask my husband to help me...

I got so frustrated that after all these years in the kitchen I had to ask someone for help, so I decided I must change this.

To find a good boning knife, I've decided to buy a few and test them.

Usually, when I get intrigued with a product I feel a need to test as many models as possible, and that’s just what I did.

Here’s what I found, and what you can use yourself to get the best boning knife.

First of all, what is a boning knife and why using it?

A boning knife is a kitchen utensil for removing meat from the bone. It's a specialized tool that does much better job in removing the meat than a regular kitchen knife, as you will soon find out for yourself.

So what makes this knife good at removing the meat from the bone?

First of all, it has a thinner blade than a regular knife.

The pointed tip is perfect for piercing the meat and, based on how will you be using the boning knife, flexible or stiff blade is there to make sure you get the clean cut and job done in the shortest possible time. More on that later.

So basically this is something you'll want to have in the kitchen. Not only does it make the job easier for you and will save you some time, but if you have some guests over for dinner, it will make you look like a professional chef! 😉

​​​​Before making any decision of buying a boning knife, you first need to know what kinds of knives are out there.

And voila, I'm here to show you.

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Types of boning knives

Before you can choose a perfect boning knife for yourself, you first need to have a rough idea what are you going to use it for.

Based on the blade type, you have three basic options:

  • Stiff blades are used for harder, denser meats and joints. They are sturdier and will get the job done better and faster. If you try to cut dense meat with a flexible knife, you might bend or even break the blade, which can result in an injury as well.
  • Flexible blades are better for softer meat and fish. This flexibility is what will allow the blade to go through the meat quickly and precisely. Cutting the softer meat with a stiff knife is doable, but much more time consuming and difficult.
  • The semi-flexible blade is exactly what it sounds like. It's something in between. A compromise in stiffness and accessibility.

Design

Another thing that makes up a blade is its design.

Other than straight, the blade can also be curved. This design allows you to clean a fish in a single pass. Otherwise, straight might be preferable.

Materials and production

The important thing for any tool is its durability. I can't stand the product that I can't rely on, and I guess you can't either. So major factor in knives is the material it's made of and style of production.

There are several types of steel used in the production of boning knives.

While there is some difference in materials, you don't have to bother with it that much, because all of them will perform fine as knife blades.

But there is another factor that is more important.

Can you guess what factor is that?

It's production method. Boning knives are made by forging or stamping. 

  • Forging is... well, I'm sure you saw at least one movie with a blacksmith, holding hot iron and molding it with a hammer. Well, that's basically it. These knives have a thicker blade and are more balanced. 
  • Stamping is a process where machine presses down on the material and cuts out the knife blade. So stamped blades are thinner, less balanced and cheaper. 

Type Of Handle

Type of handle determines how well you can use the knife. There are 3 basic groups:

  • Wooden handles are the prettiest but are becoming more and more obsolete. Wood can rot if not handled well and can be a home for bacteria.
  • Steel handles are most durable, but when they get wet, there is a slip risk. The grip lessens, and you might end up with a cut. You might end up grabbing oven mitts just to make sure you’re safe.
  • Plastic handles have the highest risk of cracking, but some of the newer types of handles include blending more materials for better durability and grip. I found that the mixing of plastic and rubber give the handle most extended lifetime and best grip even when it's wet.

The last thing I want to mention is the blade tang. You want the blade to be single-piece metal that goes all the way through to the end of the handle. Otherwise, the blade might fall off from the handle if you press hard on the knife. 

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What to look for when ordering a boning knife?

So now that you know what makes a boning knife, I can help you pick the important characteristics to look for.

Flexible blade provides best accessibility and precision, so I recommend it highly. The blade should ideally be forged and 5-6 inches long.

And of course, you'll want it to have a handle that's plastic/rubber for best grip.

Equipped with this knowledge, we can now take a look at what's the best boning knife you can buy for yourself. 


Most Popular Boning Knives On The Market – Barbara's Reviews 2018

Image Credit: Amazon.com

This is a fine quality, yet affordable knife.

It's sharp enough for cutting and trimming all kinds of meat. It is also good for cutting thinner chicken bones, and you can even slice entire chicken in minutes... if you're skillful enough, of course.

Victorinox carbon stainless-steel knife is designed for both professional and home use. I see that it's made in Switzerland, so I expect a certain level of quality from it. The blade is curved and semi-stiff and performs well.

The Fibrox handle fits nicely in the hand and you have a good grip thanks to a textured surface.

Fibrox is common nowadays, and I'm glad it is. It performs well, and it doesn't get slippery even when it's wet, which makes it safe for use.

The knife has a lifetime warranty against defects in material and workmanship. This is a nice thing to have, but you still need to take proper care of your knife, if you damage it yourself warranty can't help you. 

Things I Liked

  • Lifetime warranty
  • Price is good
  • Sharp enough
  • Handle is slip resistance and it's comfortable for the hand
  • Pretty good for home use

Things I Didn’t Like

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    Feels just a bit cheap.
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    I heard it can have problems with retaining sharpness

Image Credit: Amazon.com

Mercer knife is one decent piece of cutlery. It's a fine quality sharp knife that gives you the feeling that it will not let you down. With 6-inch-long blade, it's not too big or too small.

It's made in Germany, and it's built to resist corrosion and discoloration. German magic! No?

Then just good old fashion craftsmanship. The blade is forged and well balanced, I was really amazed the moment I started using it.

I've always wondered how the workers in restaurants chop food that quickly and skillfully.

When I took this knife in my hand and started slicing the food for the first time, I felt like chef at some big restaurant. I might even leave this blog and apply for a chef.

Just kidding, I won't ever leave you. 🙂

The ergonomic Santoprene handle is comfortable. Even when your hands are wet, a handle is not going to slip from your hand.

It can withstand hot and cold temperatures because Santoprene is a mixture of plastic and rubber. The knife comes with limited lifetime warranty. 

Things I Liked

  • Lifetime warranty
  • Affordable price
  • Well balanced and very comfortable knife
  • Good looking
  • Santoprene handle

Things I Didn’t Like

  • exclamation-triangle
    Limited lifetime warranty

Image Credit: Amazon.com

Gladiator series? I believe this knife is designed for professional butchers because I can't imagine a woman using this knife easily as a regular piece of cutlery.

First time I tried to use it, I thought I am going to cut myself.

Not because the knife is bad or anything like that. The knife is extremely sharp and big but, unfortunately, it’s not for me. It seriously looks great, but I would like it to be just a little lighter and smaller.

Made in Germany with incredibly razor sharp & hand-polished flexible blade, this knife stuns the eye. It won a design award, and I can see why – it’s really a great knife.

On the other hand, it has a high price, and it might not be affordable for everybody.

The handle is made of Spanish Packwood, it is smooth and comfortable, but obviously big for me, so I am not satisfied with it.

My husband is a delight with this knife, so we will keep it because he said he is going to use it. 

Things I Liked

  • Lifetime warranty
  • Sharpness
  • Handle material
  • Professionalism

Things I Didn’t Like

  • exclamation-triangle
    Too big
  • exclamation-triangle
    Pricey

Image Credit: Amazon.com

LedgeON comes in a nice package. The box is modern and well-designed in urban black and white style with gift wrapping available. It really gives you that luxurious feel when you first get your hands on it.

Reviewing this knife started out fine. I like the wood look and how it feels in my hand. It was ok for the first couple of days, but sadly, the blade is starting to get dull very fast and I can only imagine how it will perform after few more days.

I was so disappointed that this happened. The manufacturer said that the knife is made so it can withstand most rigorous use. I just don't see that happen. I can only guess that materials used are not very high-quality. I tried sharpening it but the blade just won't retain the edge.

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I also couldn't believe it's being advertised as being used all over the country in restaurants.

Wooden handle looks good, but there is some risk in it. It can rot if not maintained properly and also it can host bacteria. As someone who has children, I can't have that around.

I'm thinking about returning it. There is 100% money back guarantee with no questions asked, and this is good news. I hope all goes well.

Things I Liked

  • Comfortable handle
  • Price
  • Box and gift wrap

Things I Didn’t Like

  • exclamation-triangle
    Wooden handle
  • exclamation-triangle
    Dull blade
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    Too harsh

Image Credit: Amazon.com

I heard some people like to say that if it's something cheap, it's low quality. Well, I disagree. Dexter-Russell knife is one of the cheapest boning knifes, but good ones.

This knife is curved and flexible, so it is good for chicken and fish cutting and slicing. My husband like to say that this knife is made for women.

Polyethylene Grip-Tex handle is good and comfortable, slip-resistance and it is really easy to clean. It doesn't slip even when your hands are wet. The blade is sharp and, from mine experience, it doesn't get dull and it served me well.

I like that the handle is white. People usually use white color in the food industry because you can tell right away if something is clean or not. If you ask me, this should be made into a standard. More people would stay healthy.

I am pretty satisfied with this one and would recommend it to you, but only for chicken and fish, because it is too flexible and soft for pork and beef. But if you are experienced knife user, you could probably manage to cut pork and beef with lower, wider part of the knife. Just be careful and stay safe.

Things I Liked

  • Design
  • Easy to clean
  • Price
  • Handle

Things I Didn’t Like

  • exclamation-triangle
    No warranty
  • exclamation-triangle
    Too flexible

Conclusion

After reviewing all these knives, I did actually find one that fits all my criteria as the best boning knife - if feels good in my hand, it's well forget, sharp and I can count it will perform well in all the tasks.

The Mercer Culinary is the ideal combination of a usable, practical and affordable knife.

You will not go wrong here.

I'm already using it in preparing my meals and it just feels right.

The grip is comfortable and I just feel like a ninja when I cut the meat with ease.

And you can too! 😉

Barbara Whitney
 

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

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