Boning knives: description of types, selection rules

Today, many people, according to the old habit, when preparing food, use one knife to cut different products. This is the wrong approach. Various special knives, due to the fact that they have an unusual shape and structure, can greatly simplify this process. One of the most important and necessary in the kitchen should be called a boning knife. A similar professional knife is used to separate bones and meat.

The deboning knife will be the main tool for separating meat from bones. It was its application that determined the specific geometry and shape of the handle. If we talk about European knives, then they can be distinguished from others by a narrow, long blade that widens greatly at the handle. The length of the arc-shaped blade can be up to 20 centimeters. This solution makes it very easy to separate the meat from the bones. In addition, the category of knives in question can perfectly cope with tendons and strong fibers.

When creating such a solution, forged or rolled molybdenum-vanadium steel is usually used. The high percentage of carbon makes the blade hard, molybdenum additionally strengthens it, chromium allows excellent resistance to corrosion and increases wear resistance, while vanadium makes it more elastic... Such solutions are always sharp, do not oxidize or fade. This is especially important, because this knife comes into contact with meat juice, which is a chemically active substance. The cutting edge should be hardened somewhere at the level of 53-56 HRC, because this type of knives needs to be permanently refreshed with musat. If the hardness is higher, then it is better to use a smooth type of musata for this.True, this increases the chance that a chip will appear on the blade.

Usually these knife parts are made of thermoplastic, wood or micarta. Handles made of metal are rare. The reason is that they make the knife heavier, and the hand will get tired faster. A good grip should have a mini-guard and sometimes a small bolster. It makes the knife more balanced, and the guard will not allow the hand to slip onto the blade during use.

The boning knife is used when cutting carcasses or cutting large pieces of meat. It is also used to separate veins and meat from bones, and when it is necessary to separate the skin from a piece of meat. It will also be an ideal solution in cases where it is necessary to separate the skin from fish meat.

If we talk about the types of boning knives, then it is necessary to indicate that there is no universal classification that would allow to draw a clear line between boning, trimming and some other types of knives. The most common classification option looks like this:

• boning;
• for trimming;
• cleaver;
• axe.

That is, everything will depend on the goal set for the butcher or the cook.

If we are talking about working with a large piece of meat, then in this case it is better to use an ax knife., which will allow you to quickly and easily cut it into smaller pieces. When we talk about cleaver, it is usually the standard solution for Chinese chefs. It is somewhat similar to an ax, but has a different handle structure, and its dimensions are slightly smaller.

When we talk about separating bones from meat, then the deboning knife comes into play. More precisely, to separate the fillet from the bones. If the meat is stringy and has a lot of fiber, it is better to use a trimming knife., which will allow you to quickly remove all excess and cleanse the meat.

There is also a second classification of the devices under consideration. According to her, knives are divided into:

• professional;
• kitchen.

Kitchen chopping solutions include amateur tools that are used exclusively at home. Professional options include options that are used in industries for the industrial butchering of meat carcasses. An example is the same carcass saw. But this does not mean that some of these knives cannot be used at home. But hobbyist or kitchen models are not suitable for industrial meat trimming.

Sometimes another classification is considered. According to it, boning knives are divided into processing solutions:

• carcasses of meat;
• bakery products;
• cheese;
• vegetables;
• birds.

Let's move on to the manufacturers of boning models, whose products are of high quality. According to many, the best boning knives produce Brazilian company "Tramontina", founded in 1911 in the city of Carlos Barbosa. Knives of this company have received a lot of awards at various competitions, and are considered one of the most effective for cutting meat. They are distinguished by their high strength and ability to maintain sharpness during intensive use.

Speaking specifically about the boning options of the manufacturer, it can be added that their blade is made of high quality stainless steel and has a thickness of 2 millimeters. They are supplied with a beautiful and very comfortable handle made of polypropylene. This determines its durability. It also has a special coating against bacteria, which prevents them from spreading if they get on the handle.

Buyers note that products from Tramontina really remain sharp for a long time, even if they are used very often.The handle is easy to grip and very lightweight. Therefore, the hand does not get tired even when working with a large amount of meat.

Germany has made great strides in the production of boning knives. One of the most famous German knife manufacturers, Eicker company, located in Solingen, has been producing quality boning knives and other types of knives for over 80 years. They are made from the toughest stainless steel with a high chromium content. In addition, vanadium and molybdenum can be found in its composition, which prevents the destruction of the blade. Their use also makes it possible to get the sharpest knives that do not become blunt due to constant use.

All products from Eicker have a comfortable handle made of rubber and nylon, as well as fiberglass. This allows us to guarantee not only the convenience of using such a knife, but also its durability. Even when dropped from a great height, such models retain their hardness and properties.

German products are also popular in this segment. by Giesser... Boning knives from this company are of the highest quality and amazing hardness with an indicator of 56 HRC. The manufacturer creates products from chrome-molybdenum steel, and treats them with a special antibacterial silver coating. This allows you to successfully resist the occurrence of fungi, mold and microbes.

Each model manufactured under the Giesser brand has a special number, which allows, if necessary, to carry out a quick repair or replacement of a certain part of the knife.

High-quality knives of the type in question can also be provided by Japan. Manufacturers of this country know how to make high-quality knives, which is historically confirmed. Boning knives are no exception. For example knives Japanese manufacturer KAI SHUN are made of Damascus steel of the highest strength. Knife blades are sharpened on both sides to ensure deep penetration of the blade into the meat. The handle of KAI SHUN boning knives is made of elite ebony, which is specially coated. It prevents rotting and prevents insects from damaging it. The manufacturer's knives have increased durability. By the way, the handle also perfectly resists moisture, so it does not crack.

All boning models are equipped with a bolster located between the blade and the handle, which prevents food residues from accumulating at the junction of the blade and handle. This ensures a high level of safety while cutting meat. At the tip of the handle there is a "heel" made of steel. It serves to protect the knife from deformation in the event of a fall or any accidental blows. Naturally, this will extend the life of the product, making it almost invulnerable to mechanical damage.

I also want to say about the German manufacturer F. Dick... This company has been producing quality knives for over 230 years, including boning knives. F. Dick products are valued, first of all, for their ergonomics and the highest quality of steel. This company also has good reviews because its experience allows it to develop innovative kitchen tools that will be appreciated not only by the housewife, but also by any professional chef. It is not for nothing that it is the main supplier of knives for many companies not only in Germany, but also in other European countries.

Great success in the creation of knives, including boning and trimming knives, achieved Polkars companylocated in Poland. It also manufactures a wide range of cutting tools for the meat industry.This includes living quarters and boning models. Model blades from Polkars have excellent hardness and are made of chrome-plated molybdenum steel. Knife handles are made of wood or special anti-slip plastic.

Before buying a set of knives or a specific boning knife, you should study all the intricacies of the desired purchase. And the following tips will help you do this.

Decide in advance on the category of the knife. That is, you need to understand what kind of knife is required: a professional version or one intended for widespread use in everyday life. It is clear that the cost of both solutions will be different. On the other hand, there are significantly more quality options among professional models, which, even after a few decades, will perform their functions as if they were bought yesterday. But all the same, even for such models it will not be superfluous to have tools for sharpening at hand.

In addition, when purchasing a knife, you should pay attention to the alloy composition and quality in general. After all, sharpening one material according to a certain scheme may not bring results if the knife is used for other purposes. It can ruin the knife blade altogether. The handle is also very important. Many people do not pay attention to it when buying a knife, which is a big mistake. But not only comfort in work and convenience, but also safety of use depends on it.

Another point is ease of use. The person who will use the boning knife should pick it up before buying in order to understand how convenient it will be to use it. The degree of sharpness and sharpening is also important. The quality of the product, as well as the durability of its use, depends on them.

And the last nuance that should not be neglected is the manufacturer's reviews. It is better to overpay a little, but get a well-known and high-quality solution than buying advertised models from unknown manufacturers. Saving on a boning knife in 95% of cases leads to the fact that it quickly deteriorates and needs to be replaced. Therefore, it is better not to save.

For an overview of Eicker boning knives, see the following video.