I'm interested in purchasing a boning knife, primarily to cut up chicken. I may, on occasion, be interested in using it to fillet fish but I probably buy a full chicken once every 1-2 weeks and buy a whole fish only a couple of times a year (though this may change).
My understanding is that a flexible boning knife is better for fish, and sometimes poultry, and a straight boning knife is better for heftier cuts of meat. But I've read comments and reviews indicating that some people prefer a flex boning knife for chicken while others like the control of a straight knife.
For those of you who use a boning knife for poultry, which type would you prefer or recommend?
I'm wondering whether I should go with the flex boning knife. I've been in a situation where it would have been nice to have a boning knife for filleting some fish. But perhaps even a straight boning knife would suffice for the occasional fish.
Thanks for your thoughts!
Updated 1 year ago | 15
Updated 8 months ago | 27
Updated 1 year ago | 17
Updated 1 day ago | 82
Updated 5 months ago | 395