Steel Boning Knife

Designed for the purpose of removing bones from meat, poultry, and sometimes fish too, a boning knife is an important tool to have in your kitchen – unless, perhaps, you’re a vegetarian who never cooks for omnivores!

But, what exactly makes a boning knife what it is? Before we introduce you to our selection of boning knives, we’re going to tell you about the most important properties of a boning knife, what it ought to be used for, and the different options for blade materials. That way, you’ll be properly informed and ready to find the perfect boning knife for your kitchen!

What are Boning Knives?

Here are some of the most important characteristics of a boning knife:

• Blade Shape: A boning knife’s blade is typically pretty narrow, and it’ normally between five and seven inches long. The narrow aspect of the blade allows the knife the get into tight spaces – sometimes between bones – as well as following the contours of the bones.
• Edge: It’s essential that a boning knife has a super sharp edge. This allows it to effectively separate meat from bones cleanly. If the edge isn’t sharp enough, it’ll be difficult to separate the meat from bones and you’ll end up with more wastage. You also increase the risk of slipping and cutting yourself.
• Flexibility: Some, not all, boning knives are slightly flexible – this makes it easier to be able to work around bones and joints that are awkwardly positioned.
• Tip: Boning knives have pointed tips, because this contributes to their precision when cutting. It’s also super useful when you’re trying to separate meat from the bone, or remove skin from something like fish or poultry. It allows you to reduce waste which is always a bonus.

Types of Steel Boning Knives

As with any kind of knife, steel boning knives are available with blades made from a variety of different materials. So, if you’re looking to find the best steel boning knife, we’re going to give you some of the most common options, as well as what they’re good at.

Carbon Steel Boning Knives

Carbon steel boning knives are fairly strong – stronger than an ordinary knife – because it contains  extra carbon. But it is vulnerable to corrosion, so it needs to be looked after very well.

High-Carbon Steel Boning Knives

A high-carbon steel boning knife is similar to a carbon steel knife, but it has a higher concentration of carbon – thus, it’s a lot stronger. This is ideal for a chef who needs something really tough, perhaps if you plan on working with tough meats. Unfortunately, it is also prone to corrosion, so be aware of that.

Stainless Steel Boning Knives

Stainless steel boning knives is fairly strong – not always as strong as high-carbon steel – but its main pro is that it’s resistant to corrosion. Thus, it’s a great option for a high use knife.

Browse Our Selection of Steel Boning Knives. Find the best steel boning knife for your kitchen today!