Boning Knife VS Fillet Knife: A Comparison Worth Reading

One of the arguments that most people find difficult to put to rest concerns fillet and boning knives. It is common to find people debating their preferences between the two. For sure, one thing you will realize about this argument is that it is quite complex than what meets the eye. For instance, the two knives look so much alike. They both look thin, sharp, and small.

The use of these knives is another puzzling aspect. This is because these knives are both used for taking bones out of meat. The confusion of these knives seems to be quite overwhelming right? Well, let us look at the differences of these knives to get a clearer picture.

Difference Between Boning Knife and Fillet Knife

What is Boning Knife?

What is Fillet Knife?

The Use

The filleting knife has a thinner and more flexible blade. This is because it is used on softer meat such as tuna fish and chicken. Conversely, the boning knife is designed to work on tougher meat and bones. As such, if you want to debone beef or pork, this is the knife to use.

For the boning knife, the tough meat requires a strong blade and for more effectiveness, the blade will be extremely sharp as well.

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Variance in Maneuverability

The curved nature and extreme thinness of fillet knives makes them a flawless bet for making intricate cuts. Simply put, if you are looking for maneuverability, then go ahead and get yourself a filleting knife. Are you an angler or just someone who enjoys fishing? Your choice of knife should then lean towards a fillet knife.

This is because the efficiency of a fillet knife remains unmatched as far as cutting fish. What about the boning knife you ask? Well, it can separate meat from bones as well and it is better than your average kitchen knife but keep in mind that it is meant for tougher cuts of meat.

Resistance to Force

As mentioned before, boning knives are for tougher bones and meat. As such, they are stiffer and thicker than fillet knives. The thickness of the boning knife means that you can use as much force as you need to.

When it comes to the fillet knife, it is very sharp to compensate for the fact that you do not need to exert as much force because you will be dealing with soft and tender meat. Be careful when using this knife because if you put too much pressure, it may snap and end up hurting you. Remember it has a very sharp blade? Ouch!

Learn More: How to Choose Fishing Boots.

Blade Length

Filleting blade lengths range from 4 inches to 9 inches.However, the 7.5-inch length is the commonest. Why? Because most consumers will go for medium sized fish or chicken and this is a medium length that can deal with the medium sized meats without any difficulties.

Longer blades are ideal for bigger fish and vice versa.

Now for boning blades, the lengths range from 5 to 6 inches. Nevertheless, you might come across some extraordinary types that go beyond 9 inches. There is nothing much to say though when it comes to the difference in elasticity between the different lengths.

The Curves

When you look at the two knives, they kind of look like kitchen knives; straight with no deviations in their structure. They are intended to be much thinner and longer than normal since the aim is to cut through tough bones and meat.

Moreover, the boning knife has a sharp and straight tip indicating that you will not have any difficulty piercing the meat.

You will notice with the fillet knife that it is curved upwards. The tip is curved as well and this is the best knife to use if you want to make long cuts. The number of situations when you can use this knife is limited though.

The Tasks that They Do

Filleting knives are mostly used in removing meat from skin and making precise cuts. This is the reason why they are quite thin.

On the other hand, boning knives are used to separate meat from bones. The name makes sense now, right? They are also quite thin, just like filleting knives but they are much thinner since they have to go through quite a few layers of meat.

While you can use your boning knife to make precise cuts, you may not like the result. You can also use your filleting knife to separate meat from small bones. This is another function that both knives can do. You can swap these knives for such purposes. However, it is advisable to go for the numerous multi-purpose knives available out there.

The Material

Both filleting and boning knives are made of high-carbon steel. When compared to old-fashioned stainless steel, this material is beneficial because it can stay for longer without cleaning and its stains will still come off.

Nonetheless, this material is more susceptible to rust and as such, it will require more attention than stainless steel material, which is a mixture of steel and chromium to make the metal resistant to rust.

The thing about chromium though is that it will make your knife appear dull and this is a disadvantage.

Remember This…

Whether you are an angler, butcher, or chef, chances are high that you will require both the boning and filleting knife. Nevertheless, if you are an angler, you should always ensure that you have a filleting knife at hand – for evident reasons.

That aside, it is worth recognizing that each knife has its strong points and flaws. Thus, where one fails to deliver, the other one will take over. If your budget is not too tight, it is a good idea to acquire both knives. You never know, even anglers every so often have some serious meat cutting to do and to make each chunk count, a boning knife is all they would need.

Therefore, once more, the fillet knife and boning knife difference debate boils down to budget constraints and individual preferences. Always make a choice based on your needs and how much use you can get from what you are purchasing.

To Sum it Up

Now that you know the differences between the two knives, you should be able to understand their ideal areas of use and their users.

The filleting knife is best suited for tender and soft meat. It is the ideal kind of knife for anglers when cutting their fish open.

On the other hand, you will find the boning knife in butcheries as butchers separate meat from bones. The best thing about these knives is that you can have them both for interchanging purposes. Such a deal isn’t it?

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