Boning Knife and Fillet Knife: What Are their Differences When Cutting Fish?

Boning Knife and Fillet Knife: What Are their Differences When Cutting Fish?

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There are always debates that are never easy to put to bed. One of these difficult debates is about boning and fillet knives, and which one is preferable when cutting fish. It is not uncommon to find individuals debating on their preferences between the two knives. One thing for certain is that you will find this argument to be quite more complicated than it may seem to the ordinary eye. For one, these two types of culinary knives bear a very close resemblance. They both appear to be small, sharp and thin. Another aspect that commonly causes confusion is the use of the culinary knives. One task that these knives are both commonly used for is removing bones from meat. We understand how this can be confusing, and that is why we have put together this blog post to help you understand the differences between these two kitchen knives. If you are interested in adding some high-quality culinary knives to your collection, shop the tactical kitchen knives at DFACKTO

What Is the Difference Between a Boning Knife & a Fillet Knife?

The Design

The fillet knife is meant to work on softer meats such as chicken and tuna fish. You will therefore find the blade to be thinner and quite flexible. On the other hand, the boning knife is meant to deal with tougher meat and bones. This means that if you have pork or beef, then this is the best knife for you. The tough conditions also mean that the knife’s blade will be quite strong. For the sake of maximum effectiveness, they are also very sharp.

Resistance to Pressure

Since boning knives work best on tougher meat and bones, they are quite thick and much stiffer than the fillet knife. This thickness means that you can exert as much force as you need to. The fillet knife is meant to be used for soft and tender meat and bones. Therefore, the knives are extremely sharp to compensate for the fact that you will not be using much force. However putting too much pressure on a fillet knife may cause it to break.  

Ability to Maneuver

Fillet knives are thin and curved in nature, meaning that they are easily maneuverable. The boning knives are thicker and tougher, so they are also quite maneuverable though they are less so than fillet knives.

The Blade Length

Fillet knives range from 4-inches to 9 inches-in length, though the most common length you will find is 7.5-inch. Why? Because this is medium-length and can easily deal with a medium sized fish, which are also quite common among consumers.The longer knives favor bigger fish and vice versa. For boning knives, the lengths range from 5- to 6-inches in length, although you will find some larger types which are beyond 9-inches. There is nothing much to mention when it comes to variation in flexibility between the different lengths.

The Curves

Boning knives tend to resemble normal kitchen knives — just straight with no deviations whatsoever in its structure. They are designed to be much longer and thinner than typical culinary knives since they have to cut through tough bones and meat. Additionally, the boning knife has a straight, sharp tip meaning that you would have an easier time piercing the flesh. When it comes to the manual or electric fillet knife, the first thing that you will notice is that it is curved upwards. The tip is also curved and this makes this particular culinary knife your best bet whenever you want to make long cuts. You will however be limited as to the number of situations in which you can use such a knife.

The Tasks That They Do

Fillet knives are mainly used in separating meat from skin. For this reason, they are quite thin since they are mainly used in making extremely precise cuts. Boning knives, on the other hand, are used mostly for separating meat from bones. You get the name now, right? Just like fillet knives, they are also quite thin, but they are actually much thinner since they have to go through several layers of meat. They can also be used like fillet knives in making precise cuts, although you might not be too pleased with the result. You may also use the fillet knives in separating meat from small bones. This is the second function that can be done by both culinary knives. You can interchange these knives for such purposes, although you may be better off choosing a multi-purpose culinary knife.

The Material

Both knives are usually made from high-carbon steel. This material is advantageous as compared to the traditional stainless steel since it can go for longer periods without being cleaned and the stain will still come off. However, high-carbon steel is more prone to rust. Hence, it will require more attention as compared to stainless steel knives, which are created from a combination of chromium and steel to make the metal rust-resistant. This chromium however gives your knife a dull appearance and here lies its disadvantage. Aside from these differences, let us also discuss the type of handles that these knives can have.

Wooden Handles

They can be made from hardwoods such as rosewood for extra durability. They give your knife a natural texture to maximize the level of comfort while using them. However, they tend to crack if you immerse them in water.

Plastic Handles

Such handles are mainly found in the knives which you will use for lighter tasks. They provide flexibility in that you can use them outside of the kitchen.

Steel Handles

A steel handle ensures that you will have the strongest of grips while using your knife.

Polypropylene Handles

This material is extremely hard and this makes the kitchen knife impervious to water. This impermeability also increases its durability.

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