What is a good boning knife?

GatorFlash1

GatorFlash1

Joined
May 28, 2012
Messages
3,189
I'm searching for recommendations about a good boning knife for wild turkey, etc. Thanks.
 
Go to Buck's website, and look under their web specials. They have two different boning knives, both US made and under $30.
 
Anything pro meat cutters use. I like the ones from the F. Dick "ErgoGrip" line, personally. No sheaths, though.
 
Thanks to all. I really appreciate your help.

After doing some more checking, and finding a good test of boning knives on the Cooks magazine website, I chose a Victorinox #47513 6" Fibrox semi-flexible model. I bought a second, slightly different version of the same 6" Fibrox model with the stiffer blade for working around the really tough joints. Cost was about $27.00 each. Cook's magazine reviewers really like the Fibrox line of Victorinox knives because they are unusual in that they have a 15 degree edge angle (30 degrees inclusive), similar to many very expensive Asian chef knives, and they cut very smoothly with very good edge retention, good fine grain steel alloy. From what they say most chef knives come with a 20-22.5 degree edge angle (40-45 degrees inclusive).

Here is a link to this knife Victorinox Fibrox model in action that may be of interest.

http://www.youtube.com/watch?v=w-x1m3BJ-QU

And while I was on YouTube here is how to save a few bucks by buying whole chickens and doing the easy trimming necessary.

http://www.youtube.com/watch?v=0n8c5XSPGtE
 
Last edited:
I'm sure you will be happy with that victorinox. I was going to suggest that but then my connection screwed up. I have had one for several years and it's an excellent knife. I also have a fibrox with an upswept blade, not sure of model, that is one of the best skinners I have ever used. Just recently got another huge one, that is almost scimitar shaped, with about. 14-16 inch blade. Not something I would have bought but it was given to me for free after the previous owner damaged the edge pretty bad and couldn't re sharpen it. I just reprofiled, and it makes short work of braking down a deer or elk.
 
I have an old Victorinox filet knife, about 11", very flexible that I have used for salt and fresh water fishing for many years. It still stands up well with a shot of WD-40 after use. They make so many different models it is hard to keep up with them. My wiife has a Victorinox paring knife that she has used for more years than she will admit to. That knife, and her old Spyderco Chef knife are two of her favorites.
 
You must log in or register to reply here.
Back
Top