or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Mid to Higher End Boning Knives?
New Posts  All Forums:Forum Nav:

Mid to Higher End Boning Knives?

post #1 of 4
Thread Starter 

I'm going into culinary school next year and I'm looking for a boning/fillet knife that will last me for years into my career. Something that will cut a variety of meats (beef, poultry, fish, etc). I'm a tiny female - about 5'3" and 106 pounds. I usually use larger German knives with a Shun here and there, but I'm open to something lighter and more maneuverable.

 

These are the ones I'm looking at - does anyone here have an opinion on these models, or can you offer up something that I maybe haven't looked at yet?

 

Thanks!

 

Global GF-31 - 6 1/4 inch, 16cm Heavyweight Boning Knife 
 
Global Flexible Swedish Filet Knife, 8¼" 
 
Wusthof Classic Boning Knife 
 
Wusthof Classic 7-Inch Fillet Knife With Sheath 
 
Shun DM0743 Classic Gokujo Boning and Fillet, 6-Inch 
 
Shun DM0710 Classic 6-Inch Boning Knife 

Edited by morphone - 10/14/13 at 12:32am
post #2 of 4
It all depends on what you want to use it for because if its boning out poultry or butchering I would go with the wusthof classic, for fish and more delicate filleting go with either one of the shuns, they have a sharper thinner edge that gets dinged up and dulls faster when cutting meat and scraping against bone and the wusthof can stand up to more punishment. At least that's what it is in my experience.
post #3 of 4
Thread Starter 

Thanks Debo. Good point. I updated my original post to say that I'm looking for something that is multipurpose, or can be used across the board for different kinds of meats, if that's actually a reasonable expectation.

post #4 of 4
then I would go with the wusthof its a great knife and I've had mine for almost 10 years
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Mid to Higher End Boning Knives?