The difference between a boning knife and a filleter knife is quite unclear. However, both are similar, and the choice depends on the kind of use you intend to use them for.
What is a Boning Knife?
Boning knives like Dexter Boning or Russel are used after carving knives. So after you have done the carving and you need to do some closer work with your knife, that’s when you need a boning knife. So, it is especially useful for trimming around bones and so forth, as well as for cleaning. Also, if you’re breaking up a chicken or turkey into parts when you’re cleaning it, you should use your boning knife.
- Usually 5-6 inches in length (also available with up to 9 inches length)
- Highly maneuverable to remove bones
- Highly flexible
- Sharp tip
- Available in stiff (meant for tougher meat) and flexible (for thinner cuts) built.
- Also available with arched blades
IMPORTANT CONSIDERATION: A flexible boning knife often causes injuries.
What is a Fillet Knife?
Fillet knives are designed to cut a variety of fishes, such as salmon and trout. Besides their thickness and flexibility, they are also easier to use with little practice than normal kitchen knives. Using their flat edges and rounded tips, you can easily make precise cuts along a fish’s spine.
- Blade lengths are from 4-9 inches
- Extremely pointing tip for piercing the meat
- Ideal for skins with tender
We personally recommend the Dexter Russell Fillet Knife for its matchless quality.
Boning Knives vs Fillet Knives
|Fillet knives are useful for more than just the finicky kitchen.||Boning knives are also used in the seafood industry; they’re designed to slice fish flesh without removing the meat from the bone.|
|Most chefs agree that fillet knives are the best choice for delicate fish fillets such as salmon, tuna, and sea bass.||Boning knives are typically made of stainless steel or carbon steel but are sharpened on a whetstone.|
|Many commercial fishing boats will use fish fillets because they’re easy to handle and keep the fish fresh for longer.||Some say boning knives are better for removing skin from large cuts of meat. This is because the edge on a fillet knife is so keen that it tends to tear through the skin and meat.|
A boning knife is duller and requires a steady hand to remove the skin. The result of this difference is that many home cooks prefer fillet knives for ease of use but have reservations about using them on meat.
If you’re going to buy a good chef’s knife, go for the fillet blade because it is better suited for tasks like slicing bread and mincing herbs. The boning knife is better for peeling, cutting vegetables, and carving meats. You can also choose a fillet knife over a boning knife because it is much less expensive. However, it boils down to your cooking habits.