How to Use a Boning Knife

Boning knives are specialized kitchen knives traditionally used for butchering. They were designed to remove meat from the bones of beef, pork, poultry, fish, and other animals. However, today, most people use boning knives to trim fat and silverskin off big cuts of meat, like a pork loin or brisket, and as utility knives for everyday prep.
In this video, you'll see three different types of traditional boning knives that are put to use. In addition to boning knives, you'll also see how utility knives (prep knives) can double as boning knives. Meanwhile, many boning knives also make great prep knives!
Featured Boning Knives:
Enso HD 6" Curved Boning Knife:
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Shun Premier 6" Gokujo Boning/Fillet Knife:
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Wusthof Classic 5" Boning Knife:
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Victorinox Swiss Classic 6" Flexible Boning Knife:
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Shun Classic 4.5" Honesuki Knife:
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Moritaka 5.9" Aogami #2 Carbon Steel Honesuki:
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See all our Boning Knives at cutleryandmore.com
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Check out all the different Utility Knives if you'd like a dual-purpose knife!
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#boningknives #boningknife #japaneseknives #cutleryandmore #cutlery #knives #kitchenknives

[@TocilarulTimisorean]

This is verry helpful to me. Thank you for your time posting this 🙏

[@jurajsladkay2608]

honesuki is also great for breaking down large fish

[@MsJacobowski]

Thank you! This was packed with useful information. You are an outstandingly good teacher, with a calm and kind demeanor and extremely well spoken, which is very rare on YT. I love watching your videos, because I learn a lot whilst being entertained. If I might ask, how do you turn the pork cuts into dog treats? I always thought they are not supposed to be fed raw pork.

[@ChefBrandonAllen]

Thanks so much for the kind words! Super encouraging to hear. I put all the trimmings into a big pan and simmer on low until the fat is rendered out and crispy. I strain everything, reserve the fat for cooking and then I just feed the dogs the cooked meat over the next week for treats :)

[@MsJacobowski]

@@ChefBrandonAllen Zut! Now I'm hungry 😁 Thank you for answering and the receipe, will try it on the fluff, who is a gourmet food snob. Sounds like something he will love.

[@ChefBrandonAllen]

@@MsJacobowski I can’t imagine any dog turning down some crispy pork fat and chunks of meat 🍖:)

[@damham5689]

Bright white plastic handles on butcher knives in the 1940s ? Who knew.

[@marklines4396]

Great video! Very informative. I just bought a Husthof classic. Looks like I made a good decision

[@moondawg1439]

Thank you. Very helpful

[@cutleryandmore]

Thanks! Any topics you'd like to see us cover in the future?

[@moondawg1439]

@@cutleryandmore I saw your website by happenstance and have enjoyed the videos presented by Chef Brandon. I see he is fairly new to the channel, maybe. In any case, I have recently purchased a Shun vegetable cleaver (premier)and meat cleaver (classic) and I don’t have any room in my knife block. Any suggestions on storage or sheaths?

[@cutleryandmore]

@@moondawg1439 we are a big fan of magnetic blocks and strips - the trick is to always release them but turning the knife to the spine instead of just pulling it right off, especially when they aren’t wall mounted. Magnet sheaths are also great. If you type magnetic onto our website search you’ll find a bunch of different options. You also can’t go wrong with a drawer with a towel or cabinet liner with your knives laid out!

[@moondawg1439]

@@cutleryandmore awesome . Thank you

[@jojobi-wankenobi]

How much weight (in %) am I losing when I debone and skin chicken leg/thighs?

[@starterdc27]

Great Video.Looks like a Boo cutting board...$600.00?

[@cutleryandmore]

Thankfully, it's a bit less than that and will last much longer than others at the same price range since it's an end-grain cutting board. cutleryandmore.com/products/walnut-end-grain-cutting-board-38401