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Sun Sep 15, 2013 9:04 pm
I am looking for a high quality fillet/boning knife for fish and chicken. Primarily chicken breast. Do you have any recommendations? I’ve had several friends tell me that Mac is a very good name.
Mon Sep 16, 2013 3:45 am
Well, boning knives are sometimes a bit stiffer than fillet knives. The Artifex Boning knife is a great European style boning knife and will hold it's edge very well, but may be a touch stiff for a fillet knife. The Tojiro Gokujo is a European styled Japanese made boning knife, also reported to work very well for the tasks you are looking for. VG-10 core steel turns me off from it though. VG-10 is a decent steel, but I much prefer AEB-L due to sharpening/deburring/edge holding reasons. The Artifex Honesuki is designed to break down chickens and poultry and is a Japanese design for this, but geared towards right handers due to the grind unless you find a 50/50 version, which are less common.
What fish are you working with (type and size) and how are you breaking them down?
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