Product Review: Wustof Classic Boning Knife

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).

Product Review: Wustof Classic Boning Knife Wustoff Classic Boning Knife Wustoff Wustof

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!

Comments

  1. I don’t have a boning knife, but I have to say that this one looks totally gorgeous, and I just might need one now!

    • I’m a few days behind – sorry for my delay! It is really lovely; like all new toys I’m finding uses for it every day (it’s real test will be in coming months to ensure it wasn’t the flavor of the month!).

      Let me know if you try one and what you think of it. :)

      J

  2. hey Joel, love the blog…. last year I started my wustof collection by getting the Classic chef knife, i’m happy to see that you also like the classic series. Just last month I added the classic bread knife.. now this might have to be my next item.

    • Hi Stephen,

      Awesome! It’s my first Classic – my Father has been collecting them for years. I was buying the Culinar (also Wustof; they are 100% stainless, including handles) series. They have moved away from the Culinar which disappointed me at first but I find the differences are largely esthetic (other than the serrated knife which is offset in the classic series)…

      I love the bread knife and both sets of knives – great minds… :)

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