As a 20+ years experienced butcher, I use a 6" straight stiff boning knife for beef and a 5" straight stiff boning knife for pork, lamb and chicken then I switch to a 6" or 5" semi-flexible curved knife for trimming, skinning and slicing off the meat. Most of the time I just carry a 5" stiff straight knife and a 6" semi-flexiable curved knife.
I'm poor and got the runner up. Its been a great knife. I've had it about a year and half and no troubles at all. In fact its now my go to knife for a lot of things ot was never meant for like slicing and dicing onions and green peppers. Run it over a diamond hone once in a while and keep it clean and you'll love it too.
I have the 5" version of the curved Victorinox they didn't like and I love it for chicken. With a soft meat I don't want flex, and the curved blade helps avoid jagged edges on the meat when removing skin and fat.
Ive been watching this video and thinking of buying a good boning knife for a while. But I have a good chef's knife that's been the go to in my kitchen for years.. I use it for everything it works Great!! So I never justified the expense. But just yesterday I broke down and on a whim purchased the runner up.. Victorinox Fibrox Pro 6-inch Boning Knife with Flexible Blade, Black It was on Amazon for about 22.00.. Right price so I just decided to get it. All I can say is AMAZING! Since its came I've used it only for a few different things just to test it out. And know I'm wondering what I was thinking waiting so long to get it . I just cut up a cantaloupe.. I peeled, seeded and sliced the melon in about the same time as with the chefs knife,But with less frustration, less mess and less waist. As they say the right tool for the right job makes the whole task of cook much easier and way more enjoyable. Thanks for the recommendation. Wish I had listened sooner..
I just bought a boning knife basing my purchase decision on my satisfaction with previous purchases of the same manufacturer. Needless to say I watched your video "after I made my purchase. Will anyone be surprised when I tell that I bought a Zwilling? Thank you for this video review. My faith in myself has been restored!
I just ordered online on 25% sale. Definitely a splurge for me. But I do boning quite a lot for my home based small business. So excited for this one !
I have had my Sabatiers since 1983 (from Williams-Sonoma) and they will definitely outlive me! I have a 5" blade and a 3" blade. Surprisingly I use the 3" a lot more than I thought I would! (I keep forgetting I even have a 5" boning knife). 😎
I splurged on the Z. Willing but I would be happy with the Vic as well. For me, it doubles as a filet knife and can be used when you don't want to clean both a chefs knife and a boning knife. I think I'm going to get the Vic chefs knife as I put a bend on the end of my last chefs knife tip.
I expanded the video to full-screen and paused it when the "bend test" was being performed (on only four of the knives). The second knife, which you stated "It's not even bending towards the tip; it's bending towards the handle," was bending more closely to the tip than the Henckels Zwilling knife. I used a ruler against the screen to be certain that I wasn't seeing this incorrectly. The "best buy" knife had a bend which was closer to the tip with an overall curve of the blade than the Henckels model. You didn't even discuss the remaining two knives, one of which I think was a Wusthof(?). All in all, it's very apparent that Henckels was the sponsor of this video and that you went out of your way to glorify it, even as you dismissed knives which might have been better. That's not reasonable or honest.
What we see in these videos is a very condensed version of the full review. They report on all the items tested in their magazine and website, both behind a pay wall. If they don't mention some of the items shown in the video, it's because they have no outstanding features, excellent or awful. The ATK videos are put on TH-cam as a free taste of the work the for-profit company does. The company has been publishing Cooks Illustrated magazine and making TV shows for many years. These are not "some cook working in his home kitchen for ad revenue" videos. If you like what you see and want more, it's there - but you have to pay the company's operating expenses.
@@lizcademy4809 You're neglecting the small fact about how they're reporting the "flex" of the knives, which is terribly misleading. Please don't apologize for biased and misleading content. That isn't a good thing and only increases the misinformation in the world.
@@leonply Apparently you didn't notice- this is far from scientific, and she was clearly doing her best to describe what she was feeling when handling it. The fact that her description was not exactly accurate is pretty easy to understand. To suggest that it's proof of them being paid to promote one company over the other only reveals your lack of understanding of what you were watching. The other commenter here explained it for you very clearly. (Thank you @Liz Cadamy, well done!) You are way overthinking this, and kind of being a jerk about it imo. This vid is just a teaser. Go pay for the full review, if you want all of the info. Sheesh.
@@leonply It's conspiracy level thinking to think they're sponsored. As Nota stated, her job wasn't to do the testing. She's just a presenter that came in, all the work had been done beforehand.
Thinner and more flexible than most knives. You would not use it for cutting through bones, rather you'd use it to separate meat from bones, and trimming connective tissues from meat. For cutting through bones you'd want a saw, meat cleaver, hog splitter, or even a hatchet.
I own the Wusthoff that came with the block set many many years ago that`s fairly stiff.Bought Victorinox several years ago that works better on chicken and fish for me.
Makes sense, but a commercial cutter, who is really fast and doing similar, repetitive cuts often will have different wants/needs than the average cook.
This test doesn’t seem to be 100% accurate. The knife that was mentioned as being too flexible (Global), actually make 2 different kinds of boning knife. I happen to know this as I have both of them. Yes, 1 boning knife blade is thinner and as result is more flexible; however, the second boning that Global makes has a blade that is a tiny/little bit thicker as a result it doesn’t have the extreme flex as the other. I wish that the comparison would have been more accurate.
Major error in your video, the blade thickness you call out is 1mm off. You need to add 1mm to the stated measurements. Look at a scale, 1mm would be extremely thin, and is obviously incorrect.
Approximately 90% of their viewers believe ATK receive a kickback, as well as, rarely test few of what would be the winning item. I'd like to know if ANY of the statements made, are 'rehearsed'. 👍
They are biased to their own preferences. But for a full functional kickback they would need to evaluate differently. The show is rehearsed (or tested), it's not full discovery and improvisation. That "90% of their viewers" figure is biased, is there a kickback behind it?
I have a sincere question. While I have heard ATK say for years that flexibility is vital in a boning knife, why have I never actually seen them bend the blade in the least while they trim and debone? I do see how the shape and size of the blade is important. I can see how a filet knife in an experienced hand often bends during use, but not so much with a boning knife. It makes me want to answer my own question by saying maybe it happens while removing silver skin, but that seems to be with the skin facing away from the cutting board and not bending against the board. Anyone?
A flexible knife allows you to follow the curve of the bone easier. You won't really see the flex very much, but if the blade is too stiff you will feel it (and see excess meat still on the bone).
Have any of you heard of, "Cutco"? I heard they were one of the best as well, better than Germany knives. Can you please advise on any of those as well? Curious. Thank you
You guys didn't try the Mercer! It's like $22 and that grippy plastic handle is really helpful when using something that is way sharper and more dangerous than most knives in your kitchen. There's a good reason you'll find it in basically every restaurant's back of house 😊
They did actually. You have to remember, ATK is a pay to join site. You don't get everything on TH-cam. Otherwise, what would the point be in joining? I copied their review of the Mercer. "This boning knife did a good job with all tasks, but it felt less sharp in our hands, perhaps due to the fact that its blade was sharpened to a larger 18-degree angle. Despite its name, it was also on the stiffer side, so we couldn't get it to hug the breastbone of the chicken quite as closely as we cut away the meat. Finally, we liked its narrow handle, which allowed us to switch grips easily, but we found the plastic material to be a touch slippery."
Ok, so... As a chef I'm offended there are no white handles in this competition! I actually just bought a new boning knife last week, so I was happy to look at this video and uh... Yeah, ok... So... Yes, if you are going to spend money and you are an novice that didn't work their knives and you want something pretty, cool go with the fancy blade! What they didn't discuss is durability! A boning knife is a knife that is a work horse in your collection that you sharpen A LOT! NO CHEF or BUTCHER is spending $100 bucks on one! $30 is pushing it, but maybe. I went to the supply store and got a meat cutting pack with a boning and a utility for about $10 and trimmed the hell out of some meat! Again these are knives you are going to widdle away to nothing and toss! So if you are only going to use them a couple of times every, spend the hundred because they are for decoration, but if you are going to use them at least once a month... You may want the best buy. If you are going to be using them everyday, go get you a packers kit at the supply store! Lol
Am I the only one that think these newer videos look like they should be older than the ones with Lisa and Helen that were put up 2 years before this one… how is that possible?
People from New England always go cheap. Probably because they don't make much money. I understand, having been born there. However, I don't live there anymore, so I buy quality.
Good God ... when I see a knife presented on TV going back and forth back and forth in order to unseal the beef chunk ... it makes me feel sorry for people who are holding it ... With a proper knife .. you pull the fat with your left hand and make one butter smooth slice move with your right had.. Actually the one for 99.99 sims to be pretty good. The rest is for clowns ;) ...
Depends on the quality. These knives are hand forged versus stamped and give a nicer cutting edge at the base where its curved. Solid tang and maintain an edge. Sounds pretty solid too me.
@@joekelly4870 oh I’m sure it’s a beautiful knife. I’m not doubting the craftsmanship. I’m just saying a $40 boning knife will do the work especially if you maintain it well. If you have the means go for it, sure. But ATK just completely neglected what the professionals use.
A big issue is that your testers don’t know how to butcher. I’ve always loved ATK videos, but I think they’ve reached their limits here. I’ll need to see what butchers say.
These TH-cam videos are segments taken from the PBS TV show which usually has 3 - 4 segments. Occasionally if they use a tool or piece of equipment in preparing a shows recipe segment, they will show an equipment/tool recommendation segment with various brands and their price ranges of that tool. If they show another recipe requiring the same equipment at a later, or even much later date then they will reshow the same equipment segment if these tools are still available. Occasionally you will notice this as you did, and also when you look up the link at Amazon and find a price increase on the recommended item as I have.
Sandra H ..... I respect your opinion but I’ve been in the restaurant business and butchering longer than you’ve been alive. I have every knife that works for every thing that I need and none of them were expensive. As long as the knife is carbon steel and razor sharp, I’m good.
Sandra H I definitely got off the original knife subject. Price is price and I was wrong about my post... I will be more careful in future posts with this group.
I'm of the 'buy a knife set and keep them sharp' crowd. Frankly, my boning knife hardly flexes at all - and that's ok with me. I'm more concerned with the width of the blade when I'm trying to debone.
I bought lower cost option on this recommendation and it is a great knife. Thanks
It would be nice if you put a link for the best buy option
As a 20+ years experienced butcher, I use a 6" straight stiff boning knife for beef and a 5" straight stiff boning knife for pork, lamb and chicken then I switch to a 6" or 5" semi-flexible curved knife for trimming, skinning and slicing off the meat.
Most of the time I just carry a 5" stiff straight knife and a 6" semi-flexiable curved knife.
to debone chicken thighs, what would you recommend ? a straight 5" ?
I'm poor and got the runner up. Its been a great knife. I've had it about a year and half and no troubles at all. In fact its now my go to knife for a lot of things ot was never meant for like slicing and dicing onions and green peppers. Run it over a diamond hone once in a while and keep it clean and you'll love it too.
u have link for that knife?
You really can't go wrong with Victorinox knives. Their chef's knife and paring knife are amazing for the price point.
SAME !!!!
Hands down best review channel for kitchen equipment.
I love my Zwilling Twin & Pro knives. I splurged on them about 25 years ago. Never a regret. I use the honing steel prior to every use
Wonder IF they are still high quality, as the were when you first purchased them?
I have the 5" version of the curved Victorinox they didn't like and I love it for chicken. With a soft meat I don't want flex, and the curved blade helps avoid jagged edges on the meat when removing skin and fat.
I like the way they have best buys. I will buy in the middle of the curve, but I'm not made of money to be able to afford the top end.
Ive been watching this video and thinking of buying a good boning knife for a while. But I have a good chef's knife that's been the go to in my kitchen for years.. I use it for everything it works Great!! So I never justified the expense. But just yesterday I broke down and on a whim purchased the runner up.. Victorinox Fibrox Pro 6-inch Boning Knife with Flexible Blade, Black
It was on Amazon for about 22.00.. Right price so I just decided to get it.
All I can say is AMAZING!
Since its came I've used it only for a few different things just to test it out. And know I'm wondering what I was thinking waiting so long to get it . I just cut up a cantaloupe.. I peeled, seeded and sliced the melon in about the same time as with the chefs knife,But with less frustration, less mess and less waist.
As they say the right tool for the right job makes the whole task of cook much easier and way more enjoyable. Thanks for the recommendation. Wish I had listened sooner..
I have zwilling knives and they are the best I’ve ever had
Good to see Adam again and Julia is the best
I just bought a boning knife basing my purchase decision on my satisfaction with previous purchases of the same manufacturer. Needless to say I watched your video "after I made my purchase. Will anyone be surprised when I tell that I bought a Zwilling? Thank you for this video review. My faith in myself has been restored!
I just ordered online on 25% sale. Definitely a splurge for me. But I do boning quite a lot for my home based small business. So excited for this one !
I've had the victornox for 6 years now and it's been great. At the minimum I use it once a week.
I have had my Sabatiers since 1983 (from Williams-Sonoma) and they will definitely outlive me! I have a 5" blade and a 3" blade. Surprisingly I use the 3" a lot more than I thought I would! (I keep forgetting I even have a 5" boning knife). 😎
Tito Tim Travels stainless or carbon?
For once the knife recomended by the experts is the one I actually have!
Funny this posted today... I was just talking last night about buying a boning knife. Timing: impeccable!
I cheat and have 2 good filleting knives in 2 lengths. Love them for boning, flexible but not too flexible and sharpen up beautifully.
Where's the link for the Victorinox boning knife? There are several on Amazon.
I splurged on the Z. Willing but I would be happy with the Vic as well. For me, it doubles as a filet knife and can be used when you don't want to clean both a chefs knife and a boning knife. I think I'm going to get the Vic chefs knife as I put a bend on the end of my last chefs knife tip.
I love ATK! Thanks Adam!!
"I don't like stopping a prep project!" I hear ya!
Thanks for the video! :D
I expanded the video to full-screen and paused it when the "bend test" was being performed (on only four of the knives). The second knife, which you stated "It's not even bending towards the tip; it's bending towards the handle," was bending more closely to the tip than the Henckels Zwilling knife. I used a ruler against the screen to be certain that I wasn't seeing this incorrectly. The "best buy" knife had a bend which was closer to the tip with an overall curve of the blade than the Henckels model. You didn't even discuss the remaining two knives, one of which I think was a Wusthof(?). All in all, it's very apparent that Henckels was the sponsor of this video and that you went out of your way to glorify it, even as you dismissed knives which might have been better. That's not reasonable or honest.
What we see in these videos is a very condensed version of the full review. They report on all the items tested in their magazine and website, both behind a pay wall. If they don't mention some of the items shown in the video, it's because they have no outstanding features, excellent or awful.
The ATK videos are put on TH-cam as a free taste of the work the for-profit company does. The company has been publishing Cooks Illustrated magazine and making TV shows for many years. These are not "some cook working in his home kitchen for ad revenue" videos. If you like what you see and want more, it's there - but you have to pay the company's operating expenses.
@@lizcademy4809 You're neglecting the small fact about how they're reporting the "flex" of the knives, which is terribly misleading. Please don't apologize for biased and misleading content. That isn't a good thing and only increases the misinformation in the world.
@@leonply Apparently you didn't notice- this is far from scientific, and she was clearly doing her best to describe what she was feeling when handling it. The fact that her description was not exactly accurate is pretty easy to understand. To suggest that it's proof of them being paid to promote one company over the other only reveals your lack of understanding of what you were watching.
The other commenter here explained it for you very clearly. (Thank you @Liz Cadamy, well done!) You are way overthinking this, and kind of being a jerk about it imo. This vid is just a teaser. Go pay for the full review, if you want all of the info. Sheesh.
@@leonply It's conspiracy level thinking to think they're sponsored. As Nota stated, her job wasn't to do the testing. She's just a presenter that came in, all the work had been done beforehand.
@@joeybagodonuts6683 She made a point to say where the flex/bend was taking place. It's called false advertising.
What's the difference b\w a normal knife & a boning knife? Is it used for cutting bones?
Cutting meat off the bone.
Thinner and more flexible than most knives. You would not use it for cutting through bones, rather you'd use it to separate meat from bones, and trimming connective tissues from meat. For cutting through bones you'd want a saw, meat cleaver, hog splitter, or even a hatchet.
Surprised the Shun Classic boning knife didn’t make the cut. I love mine
Sandra H ah. Gotcha
Did they test how long they hold an edge? That's the most important quality I look for in a knife
Under 50$ Mac boning knife second best of the four I’ve got, I have the global, zwilling, and my favorite masamoto but it is a bit on the stiff side.
Great show. Thanks. I use almost all you advices
Do boning knives have thinner blades than regular/standard knives (such as steak knives)?
Given thickness is incorrect, add 1mm.
I own the Wusthoff that came with the block set many many years ago that`s fairly stiff.Bought Victorinox several years ago that works better on chicken and fish for me.
They jacked up the price 10% in the 5 days since this review. $109.95 now, a nickel shy of $110.
A dime short of $110.05
@@jayst $999,890.05 shy of a Million.
DannyB1954 $310.74 short of $420.69
You used 6. It you want to say the best choose just a few more brands. Shun, Yaxell, Dalstrong, etc.
I have yet to see ATK review anything by Misen. I have friends who swear by them, but I’d be very interested in your opinions.
They've tested a nonstick pan by them and it was recommended but didn't win the top spot
Great video! My girlfriend recommended it to me, said I could improve my boning skills
Should I get a straight or curved blade. Why the Difference?
I’ve worked as a meat cutter commercially and to me a boning knife needs to be strong . Those other knives are fillet knives not boning .
Makes sense, but a commercial cutter, who is really fast and doing similar, repetitive cuts often will have different wants/needs than the average cook.
So what knife do you recommend
@@Ducatied Thanks Captain Obvious.
Boning knife needs to be erect, if its flopping around then you can't control what you bone!
you guys forgot the shun gokujo boning knife. it's a great knife.
This test doesn’t seem to be 100% accurate. The knife that was mentioned as being too flexible (Global), actually make 2 different kinds of boning knife. I happen to know this as I have both of them. Yes, 1 boning knife blade is thinner and as result is more flexible; however, the second boning that Global makes has a blade that is a tiny/little bit thicker as a result it doesn’t have the extreme flex as the other. I wish that the comparison would have been more accurate.
I am surprised they didn't talk about curved vs straight
Please tell me you tested more than 6 knives.
Major error in your video, the blade thickness you call out is 1mm off. You need to add 1mm to the stated measurements. Look at a scale, 1mm would be extremely thin, and is obviously incorrect.
The Global is 1.1mm thick. My parring knife is 1mm thick it's short enough to be a stiff blade.
Approximately 90% of their viewers believe ATK receive a kickback, as well as, rarely test few of what would be the winning item.
I'd like to know if ANY of the statements made, are 'rehearsed'. 👍
Did you click on their links so they can get commission?
@@claro371
No. Id really like to hear directly from them. Just simply address some of the comments that are frequently asked. 👍 😁
Rubbish.
They are biased to their own preferences. But for a full functional kickback they would need to evaluate differently. The show is rehearsed (or tested), it's not full discovery and improvisation.
That "90% of their viewers" figure is biased, is there a kickback behind it?
I have a sincere question. While I have heard ATK say for years that flexibility is vital in a boning knife, why have I never actually seen them bend the blade in the least while they trim and debone? I do see how the shape and size of the blade is important. I can see how a filet knife in an experienced hand often bends during use, but not so much with a boning knife. It makes me want to answer my own question by saying maybe it happens while removing silver skin, but that seems to be with the skin facing away from the cutting board and not bending against the board. Anyone?
A flexible knife allows you to follow the curve of the bone easier. You won't really see the flex very much, but if the blade is too stiff you will feel it (and see excess meat still on the bone).
Is the winning boning knife good for removing skin out of pork belly?
Thank you!
love these equipment reviews
This video was posted earlier today.....and Amazon's raised the price of the winning knife by $10
You can see the reason why if you look one hour previously to see my reply to Chris Tobin.
Have any of you heard of, "Cutco"? I heard they were one of the best as well, better than Germany knives. Can you please advise on any of those as well? Curious. Thank you
Lona Anastasopoulos I think Cutco is MLM. I avoid multi level marketing scams. They all are, no matter how loud they deny it.
"Have any of you heard of, "Cutco"? I heard they were one of the best..."
I'm sure you heard that from a Cutco salesman...or you are one yourself.
Cutco knives are cheaply-made junk sold for absurdly high prices through a multi-level marketing scam.
@@seikibrian8641 they were at a fair in California
@@lonaanastasopoulos5351 Yep. They're sold at county and state fairs, flea markets, home parties, one-to-one sales, etc. They're garbage.
You guys didn't try the Mercer! It's like $22 and that grippy plastic handle is really helpful when using something that is way sharper and more dangerous than most knives in your kitchen.
There's a good reason you'll find it in basically every restaurant's back of house 😊
They did actually.
You have to remember, ATK is a pay to join site. You don't get everything on TH-cam. Otherwise, what would the point be in joining?
I copied their review of the Mercer.
"This boning knife did a good job with all tasks, but it felt less sharp in our hands, perhaps due to the fact that its blade was sharpened to a larger 18-degree angle. Despite its name, it was also on the stiffer side, so we couldn't get it to hug the breastbone of the chicken quite as closely as we cut away the meat. Finally, we liked its narrow handle, which allowed us to switch grips easily, but we found the plastic material to be a touch slippery."
I found MERCER when searching Mercier. Is that it?
@@lordgarion514 thanks
the fibrox has really grippy plastic though
Ok, so... As a chef I'm offended there are no white handles in this competition! I actually just bought a new boning knife last week, so I was happy to look at this video and uh... Yeah, ok... So... Yes, if you are going to spend money and you are an novice that didn't work their knives and you want something pretty, cool go with the fancy blade!
What they didn't discuss is durability! A boning knife is a knife that is a work horse in your collection that you sharpen A LOT! NO CHEF or BUTCHER is spending $100 bucks on one! $30 is pushing it, but maybe. I went to the supply store and got a meat cutting pack with a boning and a utility for about $10 and trimmed the hell out of some meat!
Again these are knives you are going to widdle away to nothing and toss! So if you are only going to use them a couple of times every, spend the hundred because they are for decoration, but if you are going to use them at least once a month... You may want the best buy. If you are going to be using them everyday, go get you a packers kit at the supply store! Lol
so you are poser
You dont need this unless you do big volume of boning:trimming
Dexter Russell is used by most pro butchers and fish mongers.
What do you use ?
Which knife is good for removing the skin,cow,goat
Am I the only one that think these newer videos look like they should be older than the ones with Lisa and Helen that were put up 2 years before this one… how is that possible?
A bonin knife gonna bone the other knives amitite?
Think I will stick to my Swede
People from New England always go cheap. Probably because they don't make much money. I understand, having been born there. However, I don't live there anymore, so I buy quality.
Sure, I will rush out and purchase this knife knowing you get a kickback.
nice review, but I like my Dexter knives. I think butchers use them. they are not good looking knives and are not 100 bucks.
Hello yous.
Nice 👍
Good God ... when I see a knife presented on TV going back and forth back and forth in order to unseal the beef chunk ... it makes me feel sorry for people who are holding it ... With a proper knife .. you pull the fat with your left hand and make one butter smooth slice move with your right had.. Actually the one for 99.99 sims to be pretty good. The rest is for clowns ;) ...
I guess you can't go wrong with Victorinox knives
Easy to sharpen, easy to dull.
Limited use testing. Tested more as filled knives than boning knives.
I would say if u have good skill and experience any knife is ok
I clicked because the title says "The best boning..."!
LOL. Sort of a let down (or deflator being that we're speaking of knives) wasn't it! LOL
Bruh
🤣🤣
I have never seen a pro butcher have a $100 boning knife
Depends on the quality. These knives are hand forged versus stamped and give a nicer cutting edge at the base where its curved. Solid tang and maintain an edge. Sounds pretty solid too me.
@@joekelly4870 oh I’m sure it’s a beautiful knife. I’m not doubting the craftsmanship. I’m just saying a $40 boning knife will do the work especially if you maintain it well. If you have the means go for it, sure. But ATK just completely neglected what the professionals use.
That's above my pay grade for one knife.
A big issue is that your testers don’t know how to butcher. I’ve always loved ATK videos, but I think they’ve reached their limits here. I’ll need to see what butchers say.
The girl in the background on the right isn't wearing pants.
Boning knives? Ouch!
I’ve already watched this video... now it shows posted 5 hrs ago... so just pretending you’re posting new content now?
These TH-cam videos are segments taken from the PBS TV show which usually has 3 - 4 segments. Occasionally if they use a tool or piece of equipment in preparing a shows recipe segment, they will show an equipment/tool recommendation segment with various brands and their price ranges of that tool. If they show another recipe requiring the same equipment at a later, or even much later date then they will reshow the same equipment segment if these tools are still available. Occasionally you will notice this as you did, and also when you look up the link at Amazon and find a price increase on the recommended item as I have.
.
And yet she cut a piece of meat. So much for not waisting it while cutting.
Are ancestors use to use a rock.
ATK staff is well healed now. Nothing but expensive.
I think you mean "well heeled."
Buy it right - buy it once. I have had my Sabatiers since 1983. From Williams-Sonoma (the 40% employee discount was wonderful).
As always...won money betting you would pick the most expensive one....I will stay with my old VICKEYS..many years of reliable service!
Sandra H ..... I respect your opinion but I’ve been in the restaurant business and butchering longer than you’ve been alive. I have every knife that works for every thing that I need and none of them were expensive. As long as the knife is carbon steel and razor sharp, I’m good.
Sandra H I definitely got off the original knife subject. Price is price and I was wrong about my post... I will be more careful in future posts with this group.
These 2 are UNCOMFORTABLY too close to one another while speaking, ugh,,
Paid off scam!!!
Where is the social distancing and masks? Or was this filmed before COVID-19?
Stop pushing that bs. AND YES, IT'S BS
No its not BS.
No need for a boning knife. When you buy your meat at the butcher or supermarket it is all done for you.
We tend to get pigs & chickens from the yard. I need a good set of knives. What I really need is a band saw ha ha 😎
I'm of the 'buy a knife set and keep them sharp' crowd. Frankly, my boning knife hardly flexes at all - and that's ok with me. I'm more concerned with the width of the blade when I'm trying to debone.