Need recommendations for a boning knife

[mycroftt]

Yep, it's time for me to start putting together the ol' Christmas list and I think I want a real professional chef quality boning knife - NOT a filleting knife with a long flexible blade, but something shorter and a bit more stout for boning out roasts, maybe even boning out whole poultry. I'd like some recommendations, please.

We have a lot of professional quality cutlery and cookware so $150 or even $200 for a knife will not be out of our range, but $1000 customs are definitely out.

Thanks in advance!

 

[mete]

There are many types of boning knives and somone like Dexter/Russell has a long list.They differ in length from 5" to 7 or 8" and stiff or flexible .I have found that a 5" stiff blade is the best for home use .I have no use for a flexible blade.That includes boning creatures like deer, goats chicken etc. Another inch in length I find too long .Butchering a beef , moose etc calls for a longer blade. I haven't used my 6" for a long time , not since I got my 5" Dexter/Russell with stainless steel blade.

 

[DGG]

While not generally thought of as chef knives I have both Victorinox and Spyderco kitchen knives that are the best cutters I have ever used or seen in any kitchen.

http://www.victorinox.com/newsite/en/produkte/index.htm

click on "professional knives" on the victorinox site.




http://spyderco.com/catalog/details.php?product=65

http://spyderco.com/catalog/details.php?product=150

These are not your pretty chef knives that cost a small fortune but very useful kitchen knives that work great. I would be in big trouble if I ever tried to take them away from the Dragon Lady I can tell you. They make great boning knives.

If you want to go high-end Benchmade makes a nice set including a nice boning blade.

http://www.benchmade.com/products/product_detail.aspx?model=4501

 

[Crayola]

I worked 2 summers at a hog plant in town. We used Victorinox boning knives as seen in that professional line-up linked to above. They worked VERY well. The grips are large and are very comfortable to hang on to. This is very important when boning, of course, because you can use a lot more force when boning as opposed to slciing a roast.

The blades are soft. I sent a few to Phil Wilson and he Rockwelled them to around 52! But that may be an OK idea for a boning knfie that will impact bone! Jsut make sure you have a smooth steel handy. It worked for us all day every day.