Boning knives can come in many different shapes and sizes, so choosing the best one for you isn’t always a straightforward decision. The best choice depends a lot on exactly what application you have in mind, and what kind of meat you’ll be working with. All told, there’s a surprisingly large number of variables to consider - but here at Cutting Edge Services, we like to make things easier for you. Throughout more than 30 years in operation, we’ve always focused on giving you ‘the edge’, so if you’re wondering how to choose between the best boning knives, here are the key decisions you’ll need to bear in mind!

1. The blade of the boning knife

This is likely the very first choice you’ll need to make - should you choose a boning knife with a stiff blade or a flexible blade?

A stiff blade is best for processing larger, tougher cuts of meat, such as beef or pork. Their sturdier construction allows them to more easily break apart tougher cuts in smooth, steady motions - as opposed to more flexible blades, which can all too easily end up going off course.

On the other hand, a flexible blade provides far more control and stability, making it better suited to more delicate cuts, such as working with fish, fowl or poultry. (It’s also sometimes useful for precision work with larger pieces of meat, after the initial cuts have been made.)

Those are the main options. On the other hand, you can choose your knife by a slightly different set of criteria, which you might find steers you towards either a stiff blade or flexible blade in turn.

  • Straight blades are generally stiffer, as they’re better for efficiently removing large chunks of meat. Some buyers feel they help with finer slicing and sculpting too.
  • Broad blades also tend to be stiff, as they’re wider and sturdier by nature, making them better for portioning thick sections of meat.
  • Curved blades on the other hand are more likely to be flexible. They’re handy for removing fish skin in one swipe, or making long, clean strokes through delicate flesh like chicken and other fowl. They afford the user exceptional manoeuvrability, which makes them the preferred choice for particularly delicate jobs like filleting a quail.
  • Thin blades offer greater manoeuvrability too, and can be either stiff or flexible. On the whole though, they’re better for delicate meat.

2. The size of the knife

Boning knives aren’t one-size-fits-all. Depending on the manufacturer and the intended application, their length can vary from anywhere between 5 inches to 9 ½ inches. Smaller blades of 5 inches or less are typically the best option for more delicate cuts, as they’re easier to manoeuvre. For larger pieces on the other hand, you’ll want a correspondingly larger knife, such as when you’re slicing a brisket or a whole chicken.

3. The choice of handle

There are a couple of things you’ll want to bear in mind when looking at the handle of your boning knife, but they basically all come down to comfort and ergonomics. A comfortable knife minimises fatigue, which in turn allows for greater productivity and - crucially - safety, as it reduces the risk of injuries.

It’s worth starting off by looking at the shape of the knife’s handle. Some jobs will require a particularly firm grip so that you can use force to bear down on the meat, whereas others will need to be handled with more precision for delicate cuts. You may want to prioritise models that have finger grooves or finger guards, and other ergonomic features.

The material is another aspect worth considering too. Stainless steel handles are highly durable and particularly easy to keep clean. On the other hand, wooden handles can provide an exceptionally good grip, but care needs to be taken not to leave them in water. If you’re ever struggling to finalise your decision, polypropylene is often a good choice - it’s a type of plastic, and as such it’s water-resistant and easy to keep clean.

Some knife manufacturers don’t manufacture their blades with a separate handle, but instead prefer to create the knife using a single piece of steel, so that the ‘tang’ also functions as a handle.

4. Full tang or partial tang?

The tang is the term used to refer to the long, continuous piece of metal that runs up through the handle of the knife, up towards the blade. When this metal runs from the tip of the blade to the end of the handle, this is referred to as a full tang. This is generally the most preferable option for most buyers, as it offers greater durability.

However, it’s worth noting that full tang blades aren’t necessarily absolutely essential - partial tang blades (where the tang ends before it reaches the end of the handle) can also make light work of many smaller cuts, provided they’re not used too intensively in a short space of time. To be honest, it’s a good idea to have a mix of them on hand; defaulting to your full tang blades for the heaviest jobs, and keeping a variety of partial tang blades within reach for the more delicate jobs.

If you need a boning knife that offers exceptional durability, some manufacturers make certain knives from one continuous piece of metal, including the handle. These provide almost unrivalled durability, making them suitable for even the most intensive of commercial or industrial environments.

5. Material of the blade

Different blades are made of different types of metals. As you’d expect, most are made from stainless steel as it’s strongly favoured for its rust-resistant properties, as well as its ability to prevent stains and discolouration. Not only does this keep the knife itself looking pristine, but also ensures that it stays hygienic - always one of the top priorities in any food processing environment.

There are technically several different types of stainless steel you can choose from, including cold stainless steel, tempered stainless steel, or high carbon. They all possess slightly different strengths - cold steel is excellent for providing durability, whereas high-carbon stainless steel knives are more lightweight and easier to handle.

6. Sharpening

Thankfully, knife sharpening isn’t generally a huge concern with boning knives. The majority of them are not maintenance intensive, since their thin stainless steel blades often have excellent edge retention. However, we offer our very own knife sharpening service here at Cutting Edge Services, so if it’s ever a source of concern, rest assured our experts will be here to help.

That’s just one aspect of the services we provide at Cutting Edge Services. With more than 30 years of experience behind us, we’ve always been committed to giving you ‘the edge’. What’s more, we stock blades from world-class manufacturers, giving you a huge range of choice between different Victorinox knives, as well as those from equally prestigious names such as F.Dick and Caribou.

You can explore our extensive range of boning knives and butchery knives right here on our site - or if you have any questions or need any advice, feel free to give our experts a call on 01772 956 270, and we’ll be happy to see how we can help.