Upgrade Your Knife Collection with The Best Boning Knife 

It would be nice if you put a link for the best buy option

I bought lower cost option on this recommendation and it is a great knife. Thanks

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.

Great show. Thanks. I use almost all you advices

Hands down best review channel for kitchen equipment.

Good to see Adam again and Julia is the best

I love ATK! Thanks Adam!!

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

Funny this posted today... I was just talking last night about buying a boning knife. Timing: impeccable!

I have zwilling knives and they are the best I’ve ever had

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 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 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'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'm a butcher and I use the Knox in the video. I love the way it takes an edge when I run it across a tri-stone. It is stiff and leaves a little to be desired in that department, but it's so versatile that the stiffness pays off when I'm dragging it across the board over and over. It's my most used knife, and I could probably do every single cut of beef with it if time wasn't an issue(sans bone saw cuts). It makes such fast work of most any job, every kitchen needs one.

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 don't like stopping a prep project!" I hear ya! Thanks for the video! :D

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!

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..

For once the knife recomended by the experts is the one I actually have!

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.

I cheat and have 2 good filleting knives in 2 lengths. Love them for boning, flexible but not too flexible and sharpen up beautifully.

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.

I've had the victornox for 6 years now and it's been great. At the minimum I use it once a week.

Where's the link for the Victorinox boning knife? There are several on Amazon.

Surprised the Shun Classic boning knife didn’t make the cut. I love mine

What's the difference b\w a normal knife & a boning knife? Is it used for cutting bones?

Do boning knives have thinner blades than regular/standard knives (such as steak knives)?

love these equipment reviews

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.

I am surprised they didn't talk about curved vs straight

They jacked up the price 10% in the 5 days since this review. $109.95 now, a nickel shy of $110.

you guys forgot the shun gokujo boning knife. it's a great knife.

Please tell me you tested more than 6 knives.

You used 6. It you want to say the best choose just a few more brands. Shun, Yaxell, Dalstrong, etc.

Did they test how long they hold an edge? That's the most important quality I look for in a knife

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

Great video! My girlfriend recommended it to me, said I could improve my boning skills

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

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.

Should I get a straight or curved blade. Why the Difference?

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.

This video was posted earlier today.....and Amazon's raised the price of the winning knife by $10

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 .

What do you use ?

Dexter Russell is used by most pro butchers and fish mongers.

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?

Is the winning boning knife good for removing skin out of pork belly?

You dont need this unless you do big volume of boning:trimming

A bonin knife gonna bone the other knives amitite?

Nice 👍

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.

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.

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?

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'. 👍

I clicked because the title says "The best boning..."!

Which knife is good for removing the skin,cow,goat

Think I will stick to my Swede

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 😊

Hello yous.

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 would say if u have good skill and experience any knife is ok

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.

That's above my pay grade for one knife.

I have never seen a pro butcher have a $100 boning knife

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.

Limited use testing. Tested more as filled knives than boning knives.

I guess you can't go wrong with Victorinox knives

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 ;) ...

The girl in the background on the right isn't wearing pants.

Boning knives? Ouch!

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.

As always...won money betting you would pick the most expensive one....I will stay with my old VICKEYS..many years of reliable service!

Are ancestors use to use a rock.

ATK staff is well healed now. Nothing but expensive.

.

I’ve already watched this video... now it shows posted 5 hrs ago... so just pretending you’re posting new content now?

And yet she cut a piece of meat. So much for not waisting it while cutting.

Paid off scam!!!

Where is the social distancing and masks? Or was this filmed before COVID-19?

No need for a boning knife. When you buy your meat at the butcher or supermarket it is all done for you.

These 2 are UNCOMFORTABLY too close to one another while speaking, ugh,,