Stainless Steel Boning Knife

Boning knife—Flex or Straight?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 20

Boning knife—Flex or Straight?

DCcook | Jan 30, 2012 03:07 AM

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!

Want to stay up to date with this post?

Recommended From Chowhound