Gear Heads | Which Boning Knife Makes the Cut?
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- A good boning knife will save help slice meat as close to the bone as possible, saving you time and money, but only if you have a good one.
Buy our winning boning knife: cooks.io/3yMvQKN
Buy our best buy boning knife: cooks.io/3Rclp9G
Buy our winning knife block: cooks.io/3Vrum1d
Read the full review of boning knives: cooks.io/2YGV85x
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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The Victorinox is used in the meat packing plant where I work in Quality Control. Because the workers are wearing at least 2 layers of gloves, the non-slip handle is important. Also the ability to keep an edge for long periods of time with a brief touch up with a steel is also important.
It is a compromise but for workers trimming thousands of pieces of meat an hour, it is an all around good value.
LeRoy Miller also it’s easily replaceable being so cheap!! I have a drawer full of Victorinox knives due to this :)
I have the Z. Willing but I would be happy with the Victorinox as well. For me, it doubles as a filet knife and works well as a make shift chefs knife when you don't want to get too many things dirty (no dishwasher). It's my new favorite.
In my humble opinion, you only need a chefs knife, paring knife, boning knife and bread knife.
The knife block is cool but I would just end up playing with it all day long and never get any cooking done, it's why my salad spinner is stored out of the way
I liked the knife block until I saw the price. That's a big Nope.
Love my victornox knives. Good quality for the money.
Small handle knives are comfortable with small sizes hands only. In my 12 year experience as a chef and has a med size hand, I would pick Victorinox, Wusthof, Global GSF-40 and Misono UX10 Boning knife only. These are comfortable also at large hands sizes.
Me before watching the video: lol what the hell is boning knife just use pairing knife
Me after watching the video: I need a $100 boning knife right now
Try the Victorinox - save some $$ - excellent knife for the $$
You will love a boning knife.
🤣😹🤓
@@rdvqc Completely agree. I have one and love it!
Love the format - tight, informative, and fun. nice!
Nice video... very informative. However, that background music during the actual segments is nothing but annoying. Just let that go. It's a major distraction. It does nothing to ad to the energy that these two presenters already have. In fact, I feel it distracts from their overall presentation.
Agreed. Did not agree with the video.
Those silly whooosh sound effects during the many swipes aren't needed either. It's the kind of thing that children's shows use to keep the kids' attention.
Thanks for all y’all do for us. You make it simple to decide which products to consider. Hey Lisa ❤️
I would have died if those knives flew off the block like a bad martial arts movie when they spun it🤣
You mean THEY would have died.
th-cam.com/video/e_DdgxSMy-k/w-d-xo.html Like this?
Spinning knives, had me laughing. I'm glad no one was hurt.
I'm sorry, but I'm an "Out-Doors Man", and 20 years ago I got into GERBER's side carry utility products. Then I stumbled onto at Bass Pro Shop that GERBER had a really great 'fillet' knife' that week and decided that the previous knife made out of an industrial band-saw blade was a bit rough at doing slight work and decided to make a purchase of a 'high-volume, machine manufactured" product for a comparison to my old 'do it yourself' thang. I've been surprised by not only performance @ origination, but through the years, the ability to "stay" has been proven in my eyes and experience too, not only on larger things like catfish and gar, but using on chicken, squirrel, rabbit & hogs, it's truly been a great 'purchased' item in the long run.
Great job ladies, home cooks don't need the$100 knife as you stated the$25 is perfect for the home cook! If you can't find that knife in Canada, check out the Mercer straight thin blade on Amazon.ca. I just purchased the knife for 24.64 cdn. Exact same design as the$25 knife here. Razor sharp outta the box with just the perfect amount of flex.
There's one task they don't mention that a boning knife makes so much easier to accomplish: Fish fabrication. Getting clean fillets from a fish with minimum waste while avoiding bones is why boning knives exist, in my opinion. It's pretty much the only reason I purchased a boning knife. That being said, the knife I own and dearly love is the Global. Fabricating often delicate fish calls for a super sharp and slim blade, and navigating curved bone structures while keeping the meat intact means the more flexibility a knife has, the better. The Global was the most flexible and sharp boning knife I could find. I also find its flexibility to be an asset when fabricating whole chicken, specifically to cleanly separate the breasts. The Global's thin and extremely sharp blade also makes it a breeze to get through the joints.
I haven't watched the whole thing yet, but the opening was funny. Thanks for the smile.
Love the knife block ! I've been looking at boning knives a lot recently, and so far impressed with boning knives from Arcos and the Zwilling Twin Gourmet series. Interestingly enough, all boning knife blades I'd been checking out came from Spain ! I'll now be looking into the Zwilling Pro boning knife, though !
A properly cooked pork shoulder does not require a knife to remove the bone. It always comes out cleanly. So in my view, that was a false data point in scoring knife flexibility. Now if they broke down a raw leg of lamb, that would be a more accurate test.
I agree I never used a knife to remove bone in my pork shoulder roast.
I believe the pork shoulder segment of the review was about the handle and slippage, not about the blade flexibility. Flexibility was reviewed with deboning the chicken breasts.
@@robfl07 Right, cuz the grease of the pork shoulder would make it very dangerous to use a knife that didnt have a good grip handle.
I like knives and I really like Global which I use almost always, but when it comes boning knives.... I also own the Zwillling which is much better than than the Global. However the boning knife I always come back to is from IKEA. It was in a set we purchased when just taking over our summer home. It stays sharpe, the handle is never slippery, it has the perfect flex and it is just amazing. Last year we took it back to our house from the summer house and it hangs among the Globals, Zwillings and Sabatier knives and whenever I debone it is the one I end up with.
Great video, focused, concise, great information. Thanks
ok apparently i know nothing about knives bc i use my boning knife as a chef's knife when all my other knives are dirty
I have been using a Dexter-Russell 9 inch fillet knife for years (approx $17.50). Very flexible, super thin and good grip. My knife is 35+ years old. HaHa - good investment. $17.50 is current price.
1st 'Gear Heads' video I seen. Looking forward for more though I really like the Adam's more extensive reviews of 'Gear'.
After watching this video, I had to look into my knife drawer to see what my favorite boning knife is. It's a Forschner 40513.
Knife block super cool but would be a toy for all who notice it. I actually need a nice boning knife thanks Ladies you are the best.
Why... In gods name... IS THAT KNIFE BLOCK 250-450?!?!
Yoo Hoo They are $299 and up now. Ridiculous
Yoo Hoo
Honestly if you have the room/space a magnetic knife bar that mounts on your wall.
@@bl6973 Agreed. I have one of those which was pretty inexpensive.
I use the Victorinox professionally and I keep two in my personal knife bag. Though I might have to replace one with the zwilling now
It would help if they knew how to hold a knife.
Sharpness....should be measured over time.....ALL knifes are sharp when new!!
Thanks to the link to the test article...working! I get the whole it-costs-us-money thing for your recipes and other articles. But it really harshes my mellow when a link is provided only to be hit by that paywall. Good work on this one. Thanks!
For deboning chicken, I switched to the classic parrot's beak/bird's beak paring knife. The smaller pieces of meat and the necessity to scrap meat from columnar bones really means any other knife just doesn't do as well. ;)
Took about 10 seconds of trimming for me to realize i better go ask my butcher friend for his recommendations, not this video.
these kind of videos that makes me come back to TH-cam
I'll be honest, I miss Chris. However, the channel is actually better. Thanks for sharing.
0:24 - the look of someone who realized the knives are held on to the outside with magnets! 😂
$100 for a boning knife? Maybe if I was Hannibal Lector. I'll go with the $25 knife from Victorinoz. Already have their chef's knofe and they make excellent knives.
CONFUSING: please what is the model number of the Best Buy boning knife.
I have the Mercer Boning knife with the rubber grip. It came with my kit in Culinary school. It works fine, but the blade is a little stiff. It has worked for me so far but I would like to get and see how the Zwilling knife works out.
How is life after culinary school? Currently attending
Love the knife block! I mean the knives 👍🏻
Those are nice looking slicing knives and I would love to have one that nice and will be looking for the one you all recommended for that purpose when shopping around. Since you all chose the Victorianox boning knife I will be looking for it as my choice in a boning knife.
*Sidney Mathious* "Those are nice looking slicing knives..."
They didn't show any slicing knives, they showed boning knives. Slicing knives have long, wide blades with straight edges for making thin slices of roast beef and such. This is a slicing knife: cdn.cutleryandmore.com/products/large/3518.jpg
Appreciated this.
I have the Victorinox boning knife and really like it. It is a great value. That is a really cool knife block, but too expensive for my blood.
I have found that knives are a personal choice. So, I'm glad they liked what they liked and didn't like what they didn't. Finding the right knife for an individual means going to a good knife shop and actually cutting things. If YOU like a $500 knife, use that! If you like the $10 knife, use that! The best knife is a sharp knife that fits your hand and your style.
Thanks. You are so open minded.
My choice too.
Knife swoosh sound. Original!
A good Santoku would be my 5th knife choice. It's a little more comfortable for chopping.
Too bad the 5.5 in boning knife from Wusthof wasn’t tested. Maybe it would have worked just as well as the Z.willing knife. I never really use my boning knife, but maybe i should, now!
Boning knives are best on Halloween.
I love the gear tests !
This is fantastic, I am currently considering buying a boning knife and (before watching this video) I am looking at buying the butcher knives version, a sofgrip hangle version but I am comparing them to say Shun or Global or Wusthof. I'm interested to see how the knives compare :D
I’ve spent a lot on my knives. Prob $800 for 4-5 I use. Still want my carbon steel Kramer... but I wouldn’t spend $100 + for a boning knife. Especially smooth handle like the Zwilling. (I like Zwilling) its a slippery job and I’d rather have the grippy handle over a pretty one. This is a knife I’d keep in my drawer or block and not on a magnet bar. Plus having a knife and not worrying about hitting a bone which you will do a lot with this...
Can you tell me where I could get a magnetic carousel like the one in the video please? Thanks
What's the difference between a boning and fillet knife? From what I understood, the blade of a boning knife tends to be more rigid and a fillet knife is more flexible. You even seem to have hybrids of the two in your presentation?
I wanna see these two in a knock-down, drag-out over/under TP battle.
OH, oh OH, Americas Test Kitchen, Please can you answer my long term question, sad I know, but I wondered, will a knife, say a Butchers cimeter/Steak knife cut cooked meat equally well as it does raw, ie, does the raw or cooked nature of the meat effect how well an individual knife cuts it? I am wondering, will a Butchers Steak knife or cimeter cut cooked meat as well as a carving knife for example where we generally consider a carving knife only used for cooked meat and a butchers knife for raw? Cheers from Australia.
Boning knives are awesome, but utilizing the flexibility and shape only comes out when you have lots of experience cutting meats and aren't afraid to really apply pressure and scrape on bones. The way that these testers are handling them is awkward and unconfident, in which case a paring knife would fare much better for the average home cook due to the shorter blade and more predictable cutting shape.
Thank you
Durability?
no wusthof IKON?!
Good information. I am surprised at the difficulty finding good steel for these knives. A few Japanese VG-10 knives and a Buck Alaskan Guide filet knife with S30V, but not too many quality steels for the price of these higher-end kitchen knives. EDC, Survival, and tactical knives far exceed in steel quality. Just sayin.
IMO If the pork roast is cooked right the bone will just fall out or you can easily just pull it out. I liked the Zwilling knife best
The boning knife is to remove the bone with the least amount of meat loss BEFORE cooking.
AFTER cooking, a butter knife should be able to bone a roast out.
Lisa alone has always been wonderful. Lisa and Hannah together are just over the top. They make a great combo.
Nice video, I’m looking for a boning knife. I learned a lot, thanks.
I have a question, if you have knives ground at different angles do you need different knife sharpeners for each of these different angles?
Ideally you would have different sharpeners, but for practicality you could get a 15° sharpener and just re-grind the edges of older knives to the more-modern sharper angle. Unless the blades are really thick, the sharper-angled sharpener would work, and just add a compound bevel to the edge. An exception would be for meat cleavers, which benefit from the wider angle for retaining the edge when chopping through bones, but you could just use a whet stone on those when a steel was no longer sufficient. I realize that you posted your comment a year ago, but in case you're still looking this is the electric sharpener I use, which does both kinds of edge: www.amazon.com/ChefsChoice-AngleSelect-Professional-Sharpener-Sharpening/dp/B002VYYSVU
This is good for children.....
Wtf
A palpable difference? Come on now.
I have found that when you buy specialty knives you have to specialty prices. IE a large blade to cut pizza will cost over a hundred dollars while a large machete will cost considerably less. The condor engineers bolo has a hardwood handle and a 24 inch blade. It will slice any pizza large or small. Since using a machete is not a good alternative Boning knives . The only reason to buy an expensive an expensive knife is to get a handle that will sanitize. There are literally hundreds of options in the fishing sector Fillet knives that fit the bill. I have fillet knives that are rigid to flexible. I havent paid more than 20 dollars for any of them. Sharpening? I never buy a new knife and expect to use it without sharpening it myself. That is a true statement for any sharp edge besides scissors. Knives , Machetes, Axes, all were sharpened before use.
I wish you would add Sam's club knife's in your reviews
I was hoping they would spin that knife block fast enough to make the knives fly out.
for me the best knifes are dalstong.. i have try so may but this is absolutely the best... extreamely sharp and wht i like is that you have not often sharpen it!! :) pity it was not in this collection because it has surely win!!:)
Dalstrong come no where near being considered the "best". For the same price, you can get actual Japanese made knives.
@@baseballhunter42 the dalstrong i have are from damascus steel the price is very good you can check online! i had also damascus steel japanese knifes i mean i still have and ther good but my problem is that i have to sharp them often.. i am really happy to have discover dalstrong they really really amazing and i use it a lot!! :)
@@lunasun666 no, dalstrong does not use damascus steel, the core steel on most dalstrung knives is aus-10. It's good, but there are definently better core steels that retain an edge better and take a sharper edge.
@@baseballhunter42 the one i have has layers of damascus.. anyway till now thats really the best knifes i had... of course there are some japanese which you even have to wait for three years to get one and cost a lot of money.. but for my wallet it is unfortunately to much loll! thank you for commenting!:)
@@lunasun666 it's a damascus pattern, even in low quality knives you can find it. Core steel is what's relevant for sharpness and retention. Can get Shun, Miyabi, Yaxell, Enso or other brands with better core steels still with damscus pattern, and actually made in Japan. They're just as readily available, not 3 years. Even Amazon has.
Vg10 is pretty similar to aus10, but is more common in knives made in Japan, usually by a more reputable company. Vg2 and sg2 are better steels. Blue steel and white steel are extremely sharp. Carbon steel knives are known for taking a really sharp edge. You'll pay more for a Damascus pattern, but that's more for looks. If you're buying a knife from a well known brand, wait for a sale price, they frequently have sales at cutlery distributors that make higher end knives cost close to the same as the more average grade knives.
Just eat the connective tisue with the whole tenderloin
This has confirmed I was on the right track with wanting a semi-flex blade and one as thin as possible. You tested the Classic Wusthof boning knife which you say is a bit to flexible, do you know if the Wusthof classic IKON boning knife 14cm is any stiffer?
And that's why I stopped taking your mag.
Why did you not test the Dexter Russell?!
It’s the most common knife used in commercial kitchens and the company has been making knives in America for 200 years!!!
What the heck?! You just left it stuck on that stupid spinny knife block for the whole video!
I bought your best buy Victorinox and though I like the flex, it came as the dullest knife I have ever bought! The angle is more like 30 degrees. I am too old to grind this down, so it goes in the trash. I know you are getting a kick back from Victorinox. You must be to recommend such trash!!!
0:20 "That's unsafe"
Apparently not. :)
Go back to the old format
Good show but the music was completely unnecessary & distracting. If your presenters are speaking, please don’t add music.
Did any of the knives show show damage from working around the bones?
What snout mudial, greT textured handle 6," a flexible handle and >$20
Do the Dollar Tree ones count as "good"? Asking for a friend...
$300 for a knife block? Lol no, you can get great knife sets for that price that already come with one, or buy a full steel magnetic strip for $50.
Knife sets are always a rip off. The blocks that come with a knife set aren't deep enough for proper slicing and bread knives. -I still wouldn't pay $300 for that.
Boning knifes? Where's the boning?
A year later and the $25 best buy is now $33...
it's $15 now for amazon prime day
@@JesusSalazar Which one? The first link takes me to a $110 listing. The second to a $33 one. Perhaps you're looking at the listing for the curved one, which is $15. That's not the one they reviewed and recommended, and I think the price reflects that most people seem to prefer the straight blade.
I don't like the new cool edgy mid 2000s vibe.
When you test boning knives but dont know how to use them.
Thanks to the modern industrialization of the meat industry, the true use for a boning knife almost never comes up, even for most professional cooks.
So their lack of proficiency would make the tests much more accurate for home cooks.
@@lordgarion514 It comes up becaus i notice it and it looks just plain stupid.
@@dofusnl1
So, you're saying the true use of a boning knife is to make youu notice it???
That seems a bit odd. How did they pick you to be the one that was supposed to notice it existed????
Got to say, I think the true use of a boning knife is to take the meat off the bone. Something that, like I already stated, almost never comes up anymore like it did 40 years ago.
@@lordgarion514 You're getting off topic to create drama.
They are testing boning knives, how can you look viable if you cant even handle one properly and with confidence.
Your nice littel story about how the world changed is irrelevant.
@@dofusnl1
It's only irrelevant to those who don't understand reality.
Imagine if they used testers who actually knew how to use a knife!
" a good knife will give you better knife skills"
Sorry, but you can't buy knife skills....you have earn them
No, but a better knife is easier to control overall.
Even Ramsay would have trouble making nice even cuts through a big roast with a $8 Walmart knife.
Cheaper knives bend, flex, and twist a LOT more than a good knives, not to mention aren't as sharp.
It would have been more accurate if they had said a good knife doesn't obscure your knife skills and makes improving them easier.
But honestly, what they said was close enough.
I'm calling BS on "flexibility".... You can flex the knife against a cutting board but, you can't make it flex while cutting meat... Unless it was frozen.
What makes a good boning knife is the thinness of the blade from cutting edge to the spine and the thickness of the blade.
IMHO
The point of the flexible blade is to flex it on a bone giving higher yields
Try it again with someone who knows how to use a knife.
Hannah and Jenna Bush...separated at birth? 😉