If you don’t have a Boning Knife, it’s time you get one. Out of most kitchen utensils, a boning knife has the most utility. Once you get your hands on a good boning knife, you won’t dread deboning your meat anymore.
Whether it’s about carving your turkey for thanksgiving or slicing beef steaks or making thin fish fillets, a good boning knife will make everything easy.
You will find various types of boning knives in the market. The trick is to pick the one with maximum utility. It’s acceptable to compromise on the shape and size of a boning knife. But never compromise on the standard.
A boning knife is made out of carbon-stainless steel. This prevents the knife from premature discolouration. These knives are easy to sharpen and have a good grip. The standard blade length is around 6’ for an average-sized boning knife.
This length makes it easier for the knife to cut through all sorts of meat. So is there really a difference between a Curved and a straight boning knife?
Curved vs Straight Boning Knife
Can’t decide what boning knife blade to order for yourself? Continue reading this article to get your answers.
Curved Boning Knife
A Curved boning knife is top-rated among meat lovers. Before you begin cooking, you must debone all the right sections of meat. If you’re not getting deboned meat from your retail, time to invest in a curved boning knife.
The advantage of having a Curved Boning knife is that it can help you section thin segments of meat. Planning to make some chicken fillet? Use a curved Boning knife. A straight boning knife might be sharp, but it’s not flexible enough to get into tiny corners.
The lack of accessibility that comes with a straight boning knife reduces its utility when it comes to seafood. However, a curved boning knife can help you slice thin fish fillets, debone chicken thighs and work with turkey meat.
Most seafood is soft and comparatively smaller in size. Deboning seafood can turn into a headache if you don’t have a curved boning knife. A curved boning knife is cheaper as compared to a straight boning knife. Keeping in mind its multipurpose use, it seems like a better investment.
Straight Boning Knife
A straight boning knife is a good investment. The sharp blade helps you pierce through thick meat. It is recommended for use by most classified kitchen assistants. A straight boning knife works best for making beef fillets, deboning pork and lamb.
A straight boning knife might not be as flexible as a curved boning knife. Since it’s not adjustable, chances are you might waste some meat. This is because the straight knife can’t access tricky corners of meat.
However, its sharp blade makes up for it. It can cut straight through fat, ligaments, connective tissue and sometimes even small bones. Sectioning thick meat segments into small pieces can get a little tiring if you don’t have the right knife.
A sharp deboning knife makes it easy to cut through the thicker, deeper segments with ease. The ergonomically safe handle provides a good grip and precise slicing.
Importance of technique
No matter what blade you’re using, it is the deboning technique that makes the real difference. A boning knife is not an ordinary knife. It is used by experienced chefs and individuals who have a lot of experience with deboning bone.
You must grip your knife correctly. A standard grip is usually recommended because it provided firm support to your hand. Next, be mindful of using the length of the knife to cut through the meat. You’ll end up with messy meat if you go back and forth with the knife.
Never forget to use a cutting board. Use your dominant hand to grip the knife, while your other hand will help you keep the meat in place. Then horizontally cut through the core. This will give you beautiful sections of meat.
Concluding Thoughts
Although, both the straight and the curved boning knife have different uses in the kitchen. The Curved Boning Knife is a better investment. Its flexible nature makes it easy to work with. Although if you’re an expert, there’s nothing better than a sharp straight blade boning knife.