As part of cooking school, I realized I needed a proper boning knife. I considered a few options ranging from $30 boning knives (that would have been absolutely fine) all the way to some pretty deluxe options.
I settled on the Wustof Classic Boning Knife. It met my basic criteria: flexible without being floppy, good torsional rigidity (it bends but doesn’t twist) and most importantly, it just felt right. Tools like these can last a lifetime and I’ve learned that if the more expensive one feels significantly better that’s worth my investment (in this case it was just over $100).
I’ve used the knife a few times and it’s truly wonderful. Although I have used my Chef’s knife for things like skinning chicken, removing silver skin, fat and/or tendons, this knife makes the task a cinch. I’ve seen people with far more talent than I do any of those tasks with the first knife they find but this was a great aide for my limited skill.
I’ve also used it to trim the curvy lines of the skin of squash from its uncooked flesh.
It’s a welcome and exciting addition to my kitchen. Do you have a boning knife? I’d love to hear about it and what you like about it!