Nice video! I know this is not a cooking channel, but I would have liked to see you demonstrate the purpose of these knives on actual meat (with bones).
THANK YOU! Finally I now how to put the edge back on the boning knife- I have a Wusthof style one and I was frustrated about not beefing able to resharpening it on my wet stones! Thank you
Great video - - thanks especially for the tips on sharpening. I spent the day over a series of whetstones, and sure enough, just as you said, the boning knife (Wusthof shape blade) scuffed up the edges of my stones. How I wish I had watched this video last night! :)
hahah. all good. it stinks but the good news is the corners of your stones aren't too essential when sharpening, so don't let it bother you too much. stay in touch.
I have the Shun premier boning knife and deboned a whole muel deer without having to stop and sharpen it, but it did however start to dull at the very end of the task very impressive I'd say...its a different animal compared to the one featured in this video as it is thicker and stiffer. I also have Kasumi 5.5 inch honesuki and it too is very impressive in it's nimbleness and edge retention as well but thin enough for small vegetable prep where space is limited. It broke down a cooked pork roast quite easily but I'll probably limit it to smaller task.... and last but not least I have a Henkel classic with a flexible blade it may not hold an edge quite as well as the others, but it does pretty good on chicken and filleting fish when I need flexibility. With just the small collection I have in some of the top end Japanese cutlery it has transformed the way do things and the way my dishes turn out I suppose it's done the same for you. Love your vids keep them coming.
Ricky, thanks for the vid. I agree with most of what you said. However, I think the classic western bolster's main design purpose is to provide balance and to help prevent abrasions on your middle finger when rocking or driving the knife. The western chefs knife design is geared for a professional chef who is using the knife for hours so the comfort and preventing damage to your hand are primary goals. This is probably over engineered for a home chef who is prepping for about 1/2 hour per meal. The gyuto is just a slightly thicker version of a slicer. The Japanese chef in general do not rock so they either chop or slice in a forward or backward motion. The classic western bolster is useless in this scenario. However, classic Japanese knives are blade heavy. The newer hybrid styles that are pioneered by Shun, and are copied in some form by every knife maker, are truly the best for serious home chefs. They offer a larger belly for rocking and a half bolster to give balance. And if prefer to slice or chop, you can find one that is flatter at the belly or rounder if you rock. The larger belly also provides more contact on your left knuckle (for righties) to meter and secure the cut. The real problem with picking a knife is that your cutting preference may change over time and you eventually end up with a large collection.
The difference* between the two is indeed flexibility*. The boning knife needs to be a little more flexible, since, as the name suggests, it has to get around bone, like on pig halves or whole chickens. It has to get into tight spaces and needs to have softer steel so the blade doesn't chip when hitting bone. The filet knife is more to trim pre-cut big pieces of meat and to completely separate them from bigger bones, so it needs to be pointy, but its steel can be harder to better hold a keen edge for cleaner cuts.
Hi Ryky, many thanks for a great, educational review of boning knives! What are your thoughts on the Miyabi Fusion Morimoto Edition 5.5-inch Honesuki Boning Knife? Would this be suitable for salmon and fish? Or mainly just chicken? Thanks!
Can you give a link to the Wustof you recommend? And any thoughts on 14cm, 15cm or 16cm blade?
7 років тому+1
Hello, advice, seeking a knife that is perfect to cut both ends for a pastrami slices that cut slices for a brisket. What do you recommend between Shun Pro Shun Yanagiba and TDM-1704 or a Shun DM-0720? thank you
Hands down, I'd get this one amzn.to/2lp0BhP. The Premier line's wavy surface just doesn't do it for me, and the handle is OK, but if you have really big handles, the Premier's handle may fit better. The DM-0720 amzn.to/2k8NzQl, is OK, but the granton hollows on this style knife really doesn't do much. Since you mentioned what you'll be mostly using the knife for, the surfaces of the Premier and DM-0720 aren't going to help much, at all. Just my opinion. Thanks for writing.
Fantastic video. I’m looking for a boning or fillet knife. Specifically for cleaning cuts like steak, chicken. So I UA-camd a bunch of video. Of course burrfection my most trusted channel gave me all the info I need. The Shun is gorgeous but looks like the whustoff maybe the go to. Any new recommendation? Yes bought the Miyabi birch wood based on your videos. I’m not in that price market as that was my Christmas present.
Burrfection iv always used kasumi in the past but I'm abit broke at min but still need some knifes so was looking tojiro but they are considerably cheaper in UK then wustofs/global and shun is there a particular reason why?
Nice video! This is exactly the video I've been looking for. I went with the tojiro honetsuki when I was building my knife kit for my culinary courses. Looking forward to the sharpening vid on the honetsuki, I'm having trouble with getting an even burr, also the grind throws me off a lot.
it depends on what angle yr looking for. I do a 50/50. normally boning knife comes in 70/30. so it's different on how you get the burr. but I'm using similar knife to the tojiro and it's very easy to sharpen
They are both steels, I wouldn't think there would be a difference and besides, you wash both knives after every use, neither should have any bacteria on them.
Only difference between the two is the design, as both use the very same blade steel. If you like a hammered finish (dimpled blade) go for Premier, if you like a smooth blade (which I do) go for the Classic.
hmmmm..... good question. because i do have a yanagiba, i would opt for the wusthof. that way, i can still cut chicken, ribs, and pork with it, but still have a knife for my salmon. but, if i didn't have a yanagiba, the shun would probably be my pick, since i eat more salmon and fish, more than ribs. cool?
hahaha. thanks for the support. who knows.... you can't make everyone happen, and i just do my best. if it's not what they like, oh well. you can't let other people's negativity get you down or discourage you too much.
Japanese knives were designed for JAPANESE cuisine. Engineered for JP cooking. German knives---western style cooking. Quite simple. This is why I don't understand why "kitchen knife enthusiasts (kind wording)" who don't plan to do any Sushi type cooking/food decoration still buy JP knives when German/western knives would better serve their cooking "style/preferences". Just because their into the "kitchen knife culture"..for any product...buy the "tool for the job". And, what I find funny is...the majority of enthusiasts aren't Pro chefs (3-5 star restaurants). Have limited cooking and knife skills. In the end--"..whatever floats your boat" "...your $$$$$" I'd add German/western style knives are designed for people with larger hands and builds. In GENERAL (as there are people from Euro countries or aren't Asian with smaller than average for their ethnicity...hands). As mentioned in one of your videos...if the knife isn't comfortable to hold (for a "home chef" or a professional)...the knives won't be used. Or used wrong. Bad form. Of course there are people who buy these knives and don't care to better their form. Just want to own these knives for some odd reason. But this is life. So many people buy Porsche 911's but have mediocre driving skill and end up only driving them in traffic. Just for status reasons. To have a chance to be a douche. Many people actually do (but of course won't admit it).. Or some will buy a big dog for the wrong reasons (doesn't suit them/lifestyle...their not athletic people and buy a Doberman)
Their segments seem like infomercials, and I wouldn't trust anyone who puts such a big premium on "out of the box sharpness". It is convenient, but it is more a matter of courtesy that has nothing to do with the quality of the knife itself. That thinking is what leads to hollow ground kitchen knives, which make no sense at all. As for the knives staying sharp over the course of the test, that also has more to do with how they were sharpened than anything else. It is like rating tennis rackets based on how well they were strung when you bought them.
@@JohnSmith-oe5kx Yes, it is often the case that an enthusiast amateur will view such videos with bemusement. Concerning knives, out of the box sharpness is a bit of a distraction compared to issues like blade geometry. And taking the effort to learn to sharpen what ever knife you have
hi, nnice vid. Im in the fish business. could you make an vid exclusively for "best fish file knife" :) would be much appreciated. anyway, keep up the good work
Hello Ricky!i need your advice!i need a boning-fillet knife!I’m thinking of the dalstrong shogun fillet knife or the shun DM0743 or the zelite infinity!the use is going to be mostly for chicken and salmon!thank you very much!!!keep it up!!!
if you are referring to this one ,amzn.to/2zq2Jth, it's one of my favorite knives. here is a video you may find useful ua-cam.com/video/ZNYhi6QwmzE/v-deo.html, in case you go with Dalstrong, they just sent me a coupon Burrfec for 11% off all Dalstrong knives until Dec 31
Burrfection yeah that’s the one!i think I’m in love with that!the problem is they don’t send them at the UK plus this one is the only knife I’m looking for the last 6 months in amazon and they don’t have it(at least here in UK)!any help with that would be much appreciated!!!
Wusthof, garbage steel, won't hold an edge. As for art the boning knives, none of them have proper handles, but then I'm looking at boning from the carcass! True boning isn't done in the home kitchen. I'll never look at another German knife after going Japanese!
That steel is not garbage, it's just designed to be abused by non-professionals. Also, a hard (+60 HRC), unflexible steel is impractical for a boning knife. Actual boning knives used in slaughterhouses to break apart whole animals are usually no harder than 55 HRC, so can be re-sharpened with a pocket steel while working on the go. If you just want to trim a brisket for the weekend barbeque, the Wüsthof will do just fine.
Nice video! I know this is not a cooking channel, but I would have liked to see you demonstrate the purpose of these knives on actual meat (with bones).
working on that. studio location does not make it easy.
THANK YOU! Finally I now how to put the edge back on the boning knife- I have a Wusthof style one and I was frustrated about not beefing able to resharpening it on my wet stones! Thank you
right on
I have the Tojiro honesuki knife and it is no foolin' SHARP! My Tojiro DP's have held their edges longer than anything else I have tried.
Great video - - thanks especially for the tips on sharpening. I spent the day over a series of whetstones, and sure enough, just as you said, the boning knife (Wusthof shape blade) scuffed up the edges of my stones. How I wish I had watched this video last night! :)
hahah. all good. it stinks but the good news is the corners of your stones aren't too essential when sharpening, so don't let it bother you too much. stay in touch.
I have the Shun premier boning knife and deboned a whole muel deer without having to stop and sharpen it, but it did however start to dull at the very end of the task very impressive I'd say...its a different animal compared to the one featured in this video as it is thicker and stiffer. I also have Kasumi 5.5 inch honesuki and it too is very impressive in it's nimbleness and edge retention as well but thin enough for small vegetable prep where space is limited. It broke down a cooked pork roast quite easily but I'll probably limit it to smaller task.... and last but not least I have a Henkel classic with a flexible blade it may not hold an edge quite as well as the others, but it does pretty good on chicken and filleting fish when I need flexibility. With just the small collection I have in some of the top end Japanese cutlery it has transformed the way do things and the way my dishes turn out I suppose it's done the same for you. Love your vids keep them coming.
... in its* nimbleness (it's = it is) ... / ... Henckels* Classic ...
Ricky, thanks for the vid. I agree with most of what you said. However, I think the classic western bolster's main design purpose is to provide balance and to help prevent abrasions on your middle finger when rocking or driving the knife. The western chefs knife design is geared for a professional chef who is using the knife for hours so the comfort and preventing damage to your hand are primary goals. This is probably over engineered for a home chef who is prepping for about 1/2 hour per meal. The gyuto is just a slightly thicker version of a slicer. The Japanese chef in general do not rock so they either chop or slice in a forward or backward motion. The classic western bolster is useless in this scenario. However, classic Japanese knives are blade heavy. The newer hybrid styles that are pioneered by Shun, and are copied in some form by every knife maker, are truly the best for serious home chefs. They offer a larger belly for rocking and a half bolster to give balance. And if prefer to slice or chop, you can find one that is flatter at the belly or rounder if you rock. The larger belly also provides more contact on your left knuckle (for righties) to meter and secure the cut. The real problem with picking a knife is that your cutting preference may change over time and you eventually end up with a large collection.
hey Wally, thanks for the feedback and your input . you really sound like you know your stuff. always appreciate it
What is the big diffeance between a boning knife(for cutting around bone) and a fillet knife? Flexability, toughness or ease of use or something else?
The difference* between the two is indeed flexibility*. The boning knife needs to be a little more flexible, since, as the name suggests, it has to get around bone, like on pig halves or whole chickens. It has to get into tight spaces and needs to have softer steel so the blade doesn't chip when hitting bone. The filet knife is more to trim pre-cut big pieces of meat and to completely separate them from bigger bones, so it needs to be pointy, but its steel can be harder to better hold a keen edge for cleaner cuts.
finally, great job. just waiting to see you sharpening it. getting knife is so addictive yet it is useful. thanks
thanks for watching. finally? have you been waiting for someone to do this video?
When the curve at the back of a traditional boning knife needs sharpening (not honing on a ceramic or steel rod), how do you do that?
Wusthof classic 6" curved boning knife has about the same profile as Shun, in case anyone is looking for that blade design with German steel.
Would you recommend a straight or curved boning knife?
Thank you for the video, im about to order the Wustof.
right on. thanks for writing. stay in touch.
Hi Ryky, many thanks for a great, educational review of boning knives! What are your thoughts on the Miyabi Fusion Morimoto Edition 5.5-inch Honesuki Boning Knife? Would this be suitable for salmon and fish? Or mainly just chicken? Thanks!
Can you give a link to the Wustof you recommend? And any thoughts on 14cm, 15cm or 16cm blade?
Hello, advice, seeking a knife that is perfect to cut both ends for a pastrami slices that cut slices for a brisket. What do you recommend between Shun Pro Shun Yanagiba and TDM-1704 or a Shun DM-0720? thank you
Hands down, I'd get this one amzn.to/2lp0BhP. The Premier line's wavy surface just doesn't do it for me, and the handle is OK, but if you have really big handles, the Premier's handle may fit better. The DM-0720 amzn.to/2k8NzQl, is OK, but the granton hollows on this style knife really doesn't do much. Since you mentioned what you'll be mostly using the knife for, the surfaces of the Premier and DM-0720 aren't going to help much, at all. Just my opinion. Thanks for writing.
waited this video impatiently, ty !
haha. hope you enjoyed it. more to come
Fantastic video. I’m looking for a boning or fillet knife. Specifically for cleaning cuts like steak, chicken. So I UA-camd a bunch of video. Of course burrfection my most trusted channel gave me all the info I need. The Shun is gorgeous but looks like the whustoff maybe the go to. Any new recommendation? Yes bought the Miyabi birch wood based on your videos. I’m not in that price market as that was my Christmas present.
The Tojiro looks like a honesuke rather than a deboning knife. A true boning knife needs to be moderately thin and flexible.
appreciate the insight
Burrfection iv always used kasumi in the past but I'm abit broke at min but still need some knifes so was looking tojiro but they are considerably cheaper in UK then wustofs/global and shun is there a particular reason why?
You are correct, it is a honesuki which is indented for breaking down chicken and other poultry, rather than removing bones.
@@lukearmitage1533 Tojiro knives* are cheaper than* Wüsthofs*.
Every video is a dream, truly engaging channel.
Nice video! This is exactly the video I've been looking for. I went with the tojiro honetsuki when I was building my knife kit for my culinary courses. Looking forward to the sharpening vid on the honetsuki, I'm having trouble with getting an even burr, also the grind throws me off a lot.
it depends on what angle yr looking for. I do a 50/50. normally boning knife comes in 70/30. so it's different on how you get the burr. but I'm using similar knife to the tojiro and it's very easy to sharpen
alright. hang tight. got lots of things i'm working on, but i'll get a sharpening up for you
did you keep the 70/30? or changed it to 50/50?
The weekend is really when he has time to enjoy his meat.
Using a boning knife to cut bones out of ribs .. I don't believe I've actually ever seen that before.
Can you use these knives to chop up a whole chicken, cutting through some bone?
you need soft cleavers to cut through bone without damage
i like your jacket . what brand is that and where to buy ? 😁
northface sherpa hoodie amzn.to/2peVq1J
boning knives are use to detach meat from bones not cut it ;)
Those are some oddball shaped boning knives... Especially the two on the left... And tiny handles on all of them...
can you sharpen the shun knife. I want to see what it looks like. when you have time
of course. got sharpening videos coming out every week, and i'll make sure i squeeze in the shun for you
burrfection thank you much.
Hey Ryky - any comments on Kasumi knives? Will you be doing a video on some of them?
don't have any and haven't thought about picking up yet. will look into it
awesome !!!
right on
How would you compare these knives for trimming fat and silver skin from brisket? Thanks.
That curvy, extra-sharp Shun would be the way to go for that task.
great video. I'm looking for a sharp knife to cut deli meat and charcuterie. would you recommend the Shun fillet for that?
yeah, it would work well for that. here is a list of my top picks kit.com/Burrfection/knife-kit
thanks for replying
I am about to buy a honesuki for chicken breakdown. Is stainless steel more bacteria resistant compared to high carbon?
They are both steels, I wouldn't think there would be a difference and besides, you wash both knives after every use, neither should have any bacteria on them.
@@MaZEEZaM you dont think patina affects this?
@@adamtoth7474 No, why would it? Just wash your tools and work area.
Shun classic or premier? Which is better in the long run
Only difference between the two is the design, as both use the very same blade steel. If you like a hammered finish (dimpled blade) go for Premier, if you like a smooth blade (which I do) go for the Classic.
If you only could get one which one would you pick?
hmmmm..... good question. because i do have a yanagiba, i would opt for the wusthof. that way, i can still cut chicken, ribs, and pork with it, but still have a knife for my salmon. but, if i didn't have a yanagiba, the shun would probably be my pick, since i eat more salmon and fish, more than ribs. cool?
burrfection Thanks
Are you a professional chef?, Kinda envy you being able to deep test all those knives on real work lol.
hey Dennis. i'm not a chef. just a home cook and knife enthusiast. thanks for watching my videos, and feel free to stay in touch.
The 1st knife is the best bonning knife
Why down vote this? What is the damage that people have?
hahaha. thanks for the support. who knows.... you can't make everyone happen, and i just do my best. if it's not what they like, oh well. you can't let other people's negativity get you down or discourage you too much.
Some people hate boning I guess.
tojiTo?!
Good video
Japanese knives were designed for JAPANESE cuisine. Engineered for JP cooking. German knives---western style cooking. Quite simple. This is why I don't understand why "kitchen knife enthusiasts (kind wording)" who don't plan to do any Sushi type cooking/food decoration still buy JP knives when German/western knives would better serve their cooking "style/preferences". Just because their into the "kitchen knife culture"..for any product...buy the "tool for the job". And, what I find funny is...the majority of enthusiasts aren't Pro chefs (3-5 star restaurants). Have limited cooking and knife skills. In the end--"..whatever floats your boat" "...your $$$$$"
I'd add German/western style knives are designed for people with larger hands and builds. In GENERAL (as there are people from Euro countries or aren't Asian with smaller than average for their ethnicity...hands). As mentioned in one of your videos...if the knife isn't comfortable to hold (for a "home chef" or a professional)...the knives won't be used. Or used wrong. Bad form. Of course there are people who buy these knives and don't care to better their form. Just want to own these knives for some odd reason.
But this is life. So many people buy Porsche 911's but have mediocre driving skill and end up only driving them in traffic. Just for status reasons. To have a chance to be a douche. Many people actually do (but of course won't admit it).. Or some will buy a big dog for the wrong reasons (doesn't suit them/lifestyle...their not athletic people and buy a Doberman)
America’s test kitchen liked the swilling. They have many, and of course they liked the expensive one
such is life
Their segments seem like infomercials, and I wouldn't trust anyone who puts such a big premium on "out of the box sharpness". It is convenient, but it is more a matter of courtesy that has nothing to do with the quality of the knife itself. That thinking is what leads to hollow ground kitchen knives, which make no sense at all. As for the knives staying sharp over the course of the test, that also has more to do with how they were sharpened than anything else. It is like rating tennis rackets based on how well they were strung when you bought them.
@@JohnSmith-oe5kx
Yes, it is often the case that an enthusiast amateur will view such videos with bemusement. Concerning knives, out of the box sharpness is a bit of a distraction compared to issues like blade geometry. And taking the effort to learn to sharpen what ever knife you have
Zwilling* ...
@@einundsiebenziger5488 sorry for the misspelling… spell correction I’d often annoying
hi, nnice vid. Im in the fish business. could you make an vid exclusively for "best fish file knife" :) would be much appreciated. anyway, keep up the good work
will see what i can do. thank you and welcome!
u forget the hankotsu
i did not forget. i personally do not like that profile of knife, and never picked one up, and that's why i don't have one to review.
Are there any japanese boning knives designed for chicken, etc and wont chip?
use a deba
The honesuki that he shows in the video is designed for exactly that.
Yet real butchers around the world use twenty bucks victorinox with a plastic handle.
Hello Ricky!i need your advice!i need a boning-fillet knife!I’m thinking of the dalstrong shogun fillet knife or the shun DM0743 or the zelite infinity!the use is going to be mostly for chicken and salmon!thank you very much!!!keep it up!!!
if you are referring to this one ,amzn.to/2zq2Jth, it's one of my favorite knives. here is a video you may find useful ua-cam.com/video/ZNYhi6QwmzE/v-deo.html, in case you go with Dalstrong, they just sent me a coupon Burrfec for 11% off all Dalstrong knives until Dec 31
Burrfection yeah that’s the one!i think I’m in love with that!the problem is they don’t send them at the UK plus this one is the only knife I’m looking for the last 6 months in amazon and they don’t have it(at least here in UK)!any help with that would be much appreciated!!!
Nice review, hope Wusthof will start to pay you :)
haha. they haven't offered yet ,but maybe soon. thanks for watching and stay in touch.
Forschner 6" used by 95% of packing house (slaughterhouse) workers. Those are just for looks, you'd slip if you used that all day.
Wusthof, garbage steel, won't hold an edge. As for art the boning knives, none of them have proper handles, but then I'm looking at boning from the carcass! True boning isn't done in the home kitchen. I'll never look at another German knife after going Japanese!
That steel is not garbage, it's just designed to be abused by non-professionals. Also, a hard (+60 HRC), unflexible steel is impractical for a boning knife. Actual boning knives used in slaughterhouses to break apart whole animals are usually no harder than 55 HRC, so can be re-sharpened with a pocket steel while working on the go. If you just want to trim a brisket for the weekend barbeque, the Wüsthof will do just fine.
Honesukis is my fetish
hahah. do you have any?