Struggling with Boning and Fillet Knives

[robattony]

I’ve been having trouble getting clean cuts with both boning and fillet knives. What are the key differences between these two that could be causing my issues? When should I use a boning knife instead of a fillet knife, and vice versa? Any tips to improve my technique with each would be greatly appreciated!

Read many articles like this one : https://www.sportsmanfinder.com/blog/boning-knife-vs-fillet-knife but want to know the real user experience.

 

[1911bphil]

I was a meat cutter for 27 years. In my opinion, a boning knife may have a little flex while a fillet knife has quite a bit of flex. I prefer my boning knives to not have any flex though.

 

[Delgadonine]

Keep at it, improve your skills.

I doubt it is the knives as you already know the differences between them.

As a LEO, I've told every trainee this: 'It takes time to be both competent and confident'.

 

[Ebbtide]

Flexible fillet knives shine when removing the skin from the fillet.
Removing the meat from the rack can be done with either.

The OP could try a slightly coarser edge as opposed to a push cutting polished edge.

Otherwise maybe a more detailed explanation of the problems may be in order?

 

[sgt1372]

Flexible fillet knives shine when removing the skin from the fillet.
Removing the meat from the rack can be done with either.

The OP could try a slightly coarser edge as opposed to a push cutting polished edge.

Otherwise maybe a more detailed explanation of the problems may be in order?

Like any task, having the "right" tools on hand also helps.

These are the knives that I use to filet fish/bone meat. I bought all of the newer knives for cheap at Bass Pro.

The 2 older knives are over 60 years old & belonged to my father who was a sous chef. The longer of the 2 is was originally a slicer but my father sharpened it so thin that it's flexible enough to use to filet fish too.

For safety, I also bought a pair of these, even though they are sold for one handed use because I'm ambidexterous. LOL!

 

[robattony]

I was a meat cutter for 27 years. In my opinion, a boning knife may have a little flex while a fillet knife has quite a bit of flex. I prefer my boning knives to not have any flex though.

Thanks for the tip.

 

[robattony]

It takes time to be both competent and confident