The Cooks' Den » Boning Knives http://www.thecooksden.com Cooking Tools - Gear for Cooks and Chefs Thu, 27 Oct 2011 04:49:11 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Chroma F.A. Porsche Type 301 Boning Knife | Kitchen Stainless Steel Cutlery http://www.thecooksden.com/chroma-fa-porsche-type-301-boning-knife-kitchen-stainless-steel-cutlery/ http://www.thecooksden.com/chroma-fa-porsche-type-301-boning-knife-kitchen-stainless-steel-cutlery/#comments Sun, 19 Apr 2009 17:16:13 +0000 JT Hats http://www.thecooksden.com/chroma-fa-porsche-type-301-boning-knife-kitchen-stainless-steel-cutlery/ Chroma F.A. Porsche Type 301 BoningChroma Cutlery's award winning Type 301 knives, designed by F. A. Porsche, may at first glance strike you as more pretty than practical. Using them convinces most people that these ergonomic but unusual knives will do the work better, faster, and with less fatigue.

This boning knife, with a cutting edge of 5 3/4 inches, is a fine example of the way Chroma knives blend form with function. A flattened horizontal "dovetail" at the handle base gives perfect balance and leverage against the palm; a corresponding vertical section joins to the 301 alloy blade, giving fingertips a comfortable and precisely controlled grip. The stainless steel pearl that looks like decoration actually serves as a bolster, preventing your hand from traveling too far towards the blade, and in this small but efficient boning knife the blade itself is dropped just enough to form a finger notch.

The thin blade is specially ground by a master craftsman at Chroma's factory, and the resulting edge is not only razor sharp but also durable, intended to last as long as six months in a home kitchen with ordinary care, before needing any sharpening. That care includes washing and drying by hand to protect both edge and polish, never using a honing steel, and sharpening the blade when needed with a Japanese waterstone. Chroma provides detailed instructions on the care of these knives.

Chroma's 301 blades are intended for cutting and slicing, not chopping or prying. This knife will easily slip meat from bones, but trying to chop through bone may damage the edge. Cutting up frozen food is also discouraged. We all have cheaper knives we can use for that.

Also see the Type 301 Carving Knife & Fork.

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]]> http://www.thecooksden.com/chroma-fa-porsche-type-301-boning-knife-kitchen-stainless-steel-cutlery/feed/ 1 Wusthof Gourmet Boning Knife | Kitchen 5 Inch Stainless Steel Full Tang Cutlery http://www.thecooksden.com/wusthof-gourmet-boning-knife-kitchen-5-inch-stainless-steel-full-tang-cutlery/ http://www.thecooksden.com/wusthof-gourmet-boning-knife-kitchen-5-inch-stainless-steel-full-tang-cutlery/#comments Sat, 04 Apr 2009 08:44:51 +0000 JT Hats http://www.thecooksden.com/?p=3557 Wusthof Gourmet Boning Knife The Wusthof Gourmet 5 inch Boning knife, manufactured from high carbon stamped steel in Solingen, Germany, shows a slim but strong profile that's specially designed for separating joints of meat, trimming out waste gristle and fat, and removing bone. Stronger than a filet knife, the boning knife can hold up to moderate twisting and flexing stresses.

This is not the forged steel pattern that long time users of Wusthof products will know. Lighter than previous designs, this knife replaces the heavy forged bolster (that sometimes interferes with difficult cuts) with a finger notch formed from the steel blank and handle slabs. That gives adequate finger protection and extends the useful cutting edge.

While longer variations of this knife may be better for removing bones from fish or poultry because of the extra flexibility, the shorter length and stiffness of this boning knife gives more control and leverage for heavier work.

Wusthof cutlery is dishwasher safe, with synthetic triple riveted handle slabs that are durable and gap free, but for the best level of care give this knife a quick hand wash and dry after use. Edge maintenance is easy--the ice hardened steel is ground with a strong bevel and will usually only need touching up with a sharpening steel before use.

Pair this with the Wusthof Fillet Knife.

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]]> http://www.thecooksden.com/wusthof-gourmet-boning-knife-kitchen-5-inch-stainless-steel-full-tang-cutlery/feed/ 1 Kai USA Shun Gokujo Boning Knife | Japanese Kitchen Cutlery 6 Inch Full Tang http://www.thecooksden.com/kai-usa-shun-gokujo-boning-knife-japanese-kitchen-cutlery-6-inch-full-tang/ http://www.thecooksden.com/kai-usa-shun-gokujo-boning-knife-japanese-kitchen-cutlery-6-inch-full-tang/#comments Wed, 11 Feb 2009 02:31:17 +0000 JT Hats http://www.thecooksden.com/kai-usa-shun-gokujo-boning-knife-japanese-kitchen-cutlery-6-inch-full-tang/ Kai USA Shun Gokujo Boning Knife The Shun Steel Gokujo Boning Knife from Kai USA applies the legendary flexibility and edge holding ability of samurai sword technology to the task of boning meat, poultry, and even fish. This 6 inch blade with seamless stainless steel handle, bolster and end cap uses a central core layer of hard VG-10 steel surrounded by sixteen layers (on each side) of softer and more flexible SUS410 stainless, resulting in a knife with a durable and thin razor edge that can bend to follow and remove bones.

The layered Damascus steel look of the Japanese Gokujo has the additional practical effect of ensuring that slices of food stick to the blade less often during preparation. The slightly ripples surface of the blade has some of the suction preventing qualities of a hollow ground Santuko, but with greater flexibility and blade strength.

Care of the Shun Gokujo will include hand washing in a mild detergent solution, even though the knife is dishwasher safe. The thin razor edge can be damaged during a machine washing process.

Upkeep will require occasional maintenance with a good flat water stone or diamond hone rather than a sharpening steel, but the edge is of such quality that it will require attention less often than most Western style blades.

Also part of the same set is the Shun Tomato Knife.

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