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Choosing the Right Bone For Butchery
Boning knives have been used by some of the world's most well-known chefs since 1830. No other brand has cemented its reputation as the go-to knife for professionals and home cooks alike. For this reason, the Wusthof Classic Flexible Boning knife is best suited for all professional and home cooks alike. Why?
The basic design of boning knives is dictated by the flat or straight blade shape. Most professional cooks prefer a straight blade because it provides more control over the cutting surface. By cutting at a precise angle, cooks can ensure that the ingredients are uniformly distributed across the surface. The curved blade shape, on the other hand, provides more flexibility in the cut.
There are many different types of boning knives available on the market today. These include different fillet knives, butterfly fillets, and peppercorn boning knives as well. Each of these knives is designed for a specific type of food preparation and material. This is why it's important to choose wisely when buying one. There are certain factors to consider when shopping for one such as blade length, weight, how it's used, and its durability.
With regards to the type of boning knives being used for food preparation, the majority are made from either carbon steel or carbon fiber. Carbon steel is the ideal choice for a food boning knife because it is incredibly stiff yet surprisingly durable. Carbon fiber, on the other hand, is lightweight but extremely flexible blades that give the user a balanced and solid feel.
So which of these two is the best overall choice? The winner is obviously going to be the flexible blade fillet knives that weigh less than an ounce and offer the best overall value. For around one hundred dollars you can get a fairly decent quality package of these fillet knives and for a little over one hundred dollars you can get the same product but made of stainless steel. So overall the winner is the flexible Boning knife with the least amount of bulk and the least amount of price. But both of these tips should help you narrow down your options and find exactly what you need.
There are a couple of other considerations to keep in mind when choosing a fillet knife. Bone knives are made out of a strip of carbon fiber wrapped around the outside of a stainless steel blade. Bone knives do not make great boning knives, but professional chefs often use them because the extra toughness helps to hold the meat in place, even on a bone knife.
Skeleton knives, on the other hand, are made from bones cut straight down, so they have more of a crunch. Skeleton knives can also be used as boning for thin cuts of beef or pork. Skeleton knives come in different lengths and are often notated to show the number of teeth on each end. The benefit of a skeleton knife is that it takes up less space in your kitchen and will last much longer than a bone knife, even with daily use.
Bone knives, though they aren't quite as common, are a good choice if you want quality large pieces of meat cut across the grain. Skeleton knives have a lot of chew, but some bones are hard to chew on, so be sure to ask the chef what he recommends. Most butchery projects won't require bone sets, but you may want to reserve them for larger cuts and less forgiving cuts that you will have to sand down after cutting. Whatever you choose, make sure you get quality tools!