How to Use a Boning Knife

Boning knives are specialized kitchen knives traditionally used for butchering. They were designed to remove meat from the bones of beef, pork, poultry, fish, and other animals. However, today, most people use boning knives to trim fat and silverskin off big cuts of meat, like a pork loin or brisket, and as utility knives for everyday prep.

In this video, you'll see three different types of traditional boning knives that are put to use. In addition to boning knives, you'll also see how utility knives (prep knives) can double as boning knives. Meanwhile, many boning knives also make great prep knives!

Featured Boning Knives:

Enso HD 6" Curved Boning Knife:

Shun Premier 6" Gokujo Boning/Fillet Knife:

Wusthof Classic 5" Boning Knife:

Victorinox Swiss Classic 6" Flexible Boning Knife:

Shun Classic 4.5" Honesuki Knife:

Moritaka 5.9" Aogami #2 Carbon Steel Honesuki:

Check out all the different Utility Knives if you'd like a dual-purpose knife!

#boningknives #boningknife #japaneseknives #cutleryandmore #cutlery #knives #kitchenknives

[WayWordWay]

The level of detail, and explaining the "why" behind the choices between the different knife designs brought me several "Aha!" moments. This presentation is so good - thanks.

[TocilarulTimisorean]

This is verry helpful to me. Thank you for your time posting this 🙏

[lavellecalhoun]

What An Amazing And Informative Video!!! Thank You So Much; This Helps Me A Ton!!!

[xaraphyn]

Incredible video! Thank you so much for sharing. 😊

[MsJacobowski]

Thank you! This was packed with useful information. You are an outstandingly good teacher, with a calm and kind demeanor and extremely well spoken, which is very rare on YT. I love watching your videos, because I learn a lot whilst being entertained.
If I might ask, how do you turn the pork cuts into dog treats? I always thought they are not supposed to be fed raw pork.

[marklines]

Great video! Very informative. I just bought a Husthof classic. Looks like I made a good decision

[larsvegas]

I stil got my zwilling 4 star deboning knife I got when i stopped working in the fish shop.. we used those religiously over there, had 6 of them on the wall. I like a more rigid knife for filleting up smaller fish and cutting trough the bones.. it makes the work go faster. Also more precise on the tip because its a shorter knife then a normal filleting blade. Might get a honesuki since im eating a lot of chicken these days, for now im using a victorinox chinese chef knife and that also goes trough bone.. (aleast so far it does). But its far from nimble.

[AAAAAAndrea]

2:00 worn out boning knives are even a thing sold by factory here in Italy.

[rickzabala]

I took another look at your utility/petty knives. Another that looks great and functional is Messermeister Kawashima SG2 6" Utility Knife. All these different kinds of knife steals I'm begging to think much of it is gimmicky. I can get by with a general plastic handle Victorinox and maybe as a line cook that's the way to go. But I do have a culinary certificate and like art & function. I live on earth and have little bit of vice or pride--try to make calculated. So I like art and function in nature, products, knifes as long as pride goes overboard by paying to much. But...however... I am not in the culinary business. Except, of course, I like fine food and one way of getting it is as personal chef mainly for myself, family, friends, such volunteering I might do.

[bradleyaldridge]

Question on the carbon steel knife like the honeski, I often read that you want to stay away from bones and hard things with carbon steel edges since they're more brittle and chip easier. What's your thoughts on this and would you rather stick to a stainless steel knife for these kinds of tasks? Great video

[gorgiasxx]

Love the translations saying: he is using a victorian ox 😂

[jurajsladkay]

honesuki is also great for breaking down large fish

[carrdoug]

Blasphemy!! Watching you completely cut off the fat cap of that pork loin gave me the willies! 😄

[damham]

Bright white plastic handles on butcher knives in the 1940s ? Who knew.

[jojobiwankenobi]

How much weight (in %) am I losing when I debone and skin chicken leg/thighs?

[starterdc]

Great Video.Looks like a Boo cutting board...$600.00?

[jrussell]

Cutting your own doesn't make it 'free' against a whole cut. You said boneless, skinless chicken thighs are twice the price of regular. Once you remove the bone and skin from regular, then weigh up what you have left for the price you paid, you won't be too far off the price of the boneless / skinless variety. You're just saving the percentage they factor in to cover labour, that's all.

[redrustyhill]

Drives me nuts to see someone saw with a knife.

[Dave]

Stay on the focus make the video shorter less history info not important .