Flexible Blade
The ability to blend and flex is ideal for intricate jobs as it allows the knife to cut corners and challenging shapes.
Stiff Blade
Tougher, thicker meat can cause a thin knife to flex and go off course. Stiff blades can be used to cut through and portion off broad cuts.
High Carbon Steel
Carbon steel boning knives keep their sharpness longer than stainless steel and can go years without needing to be sharpened. It is easier to sharpen, but it needs a finer grit stone or sharpener and a light touch.
However, carbon steel is more fragile than stainless steel and can chip if you drop or mishandle it. It is also susceptible to becoming discolored quite quickly, which isn’t a problem for most but can be less than ideal if you’re looking for picture-perfect knives.
Kitchen knives will use grades with high amounts of carbon to give the knife hardness and strength. But this needs perfect heat treating to ensure that the blade is neither too brittle nor too flexible. After all, a knife that will either bend and not just flex or break is not a very good one.
Any decent knife will have received this heat treatment, so don’t worry about buying a brittle knife.
Stainless Steel
Stainless steel also contains carbon. But the, carbon is only one of the Iron-based alloy families that prevent corrosion (or staining) and protect from heat. This is important in a knife.
It’s the chromium in the steel that inhibits the iron from rusting and guards from heat damage. Chromium isn’t susceptible to oxidation. This causes stainless steel to have a longer life and maintain its razor edge.
Stainless steel is usually softer than carbon steel, and this means the knife’s edge will lose its sharpness quicker.
Stainless steel boning knives remain gleaming even with age and daily use.
They are not sensitive to acids like onions, tomatoes, or fruit.
Boning Knife Handle
Boning knife handles usually come in four different materials. Each has its pros and cons. It will come down to personal preference.
Nylon handles are the strongest and most impact resistant handle option. This nylon material can tolerate high temperatures and is reinforced with glass fibers during manufacturing. These handles are likely to become discolored with use and cleaning.
A boning knife with a plastic handle can be very comfortable and more economical than other materials. They also come in various colors. This enables color-coding and helps inhibit cross contamination.
Wood handles are popular with foodservice professionals even though they can be more high-maintenance than other handle materials. Although it has long been a classical knife handle option, it most likely will not last as long as other materials. Wood is challenging to clean. Wooden handles are known to have issues like rotting and splintering because wood is a natural material. Some wooden boning knives also have to be oiled frequently, so check the manufacturer’s instructions for recommendations on optimal care and maintenance.
Stainless steel handles provide a sleek look and are great to resist contamination as it is easy to clean. It also can become slippery if it doesn’t include a pattern or a grip, and this may cause accidents. Stainless steel can be maintained easily.
Boning Knife Sheath
Knife sheaths are essential for the life of your blade. They can come in materials like Kydex, nylon, or leather. We prefer leather for several reasons. Leather lasts forever when properly maintained and is beautiful. It also protects your knife’s edge from being dulled or chipped.
Safety Features
The most important thing when considering the safety of a knife, gun, or even a deer stand is knowing how to use it properly. If you are using a boning knife for the first time, please educate yourself on the correct procedures.
You may also notice that you will find a finger guard on most boning knives. This is the notch where the blade meets the handle. It is a safety feature for protecting your fingers while handing slippery ingredients.
