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No bones about it: It's the blade bomb.

A good boning knife can save you money at the supermarket because bone-in meat is typically cheaper than boned meat. The knife’s thin, narrow, razor-like blade (which should be flexible but not too flexible) is ideal for getting in between joints and carving around larger bones. We often use a boning knife to prepare expensive cuts; it’s perfect for removing silverskin from a beef tenderloin or frenching a rack of lamb. It also helps you protect your investment by slicing close to the bone and trimming away only what you don’t want with little or no waste. We tested six flexible boning knives, and one had the clear edge. Meet our winner and your new favorite tool, on sale now.


 WINNER  RECOMMENDED

SHARPNESS ★★★
FLEXIBILITY ★★★
HANDLE DESIGN ★★½

GOOD ★★★ FAIR ★★ POOR ★

Reviewed in September 2018
Our new favorite won us over with its ultrasharp, moderately flexible blade, which made every task seem nearly effortless. It kept its edge throughout testing, even after deboning an additional 10 chicken breasts. Its slightly shorter length proved especially advantageous with finer jobs, giving us more control as we deboned chicken breasts. And although we wish the plastic handle were made of a grippier material, its slim profile makes it easy to grasp in different ways.


ANATOMY OF A WINNER

Checkmark   Moderate Flexibility stays close to the bone without shipping around

Checkmark   Shorter blade for precise, controlled cuts

Checkmark   Slender handle allows for different grips

Checkmark   Sharp blade produces clean, accurate cuts

DETAILS & MATERIALS

Blade Length: 5.5"
Blade Edge Angle: 15°
Average Blade Thickness: .84 mm
Handle Circumference: 2.75"
Model Number: #38404-143



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