Boning Knives

Our boning knives at Samuel Staniforth are ideal for deboning, trimming and slicing all kinds of meats and fish. The narrow blades range from rigid to flexible. The rigid boning knives are great for cutting through thick cartilage, whereas the flexible boning knives are perfect for bending between bones and the surrounding meat. You also may be interested to learn that the boning knife is our most popular knife, which we supply to abattoirs around the world, including the USA and New Zealand. 

One of the most defining features of a boning knife is its small, sharp tip, which is designed to be inserted down into joints to sever the connective tissues within. As part of our range, we offer boning knives with our ‘Black Samprene Handle’ or a wide selection of coloured handles if you are looking for something slightly different. Take a look at our range of styles below to find out why our boning knives are so popular.

Choosing The Right Boning Knife 

The type of boning knife you use will depend on two main factors; the job it is needed for and the type of meat you will be handling. When choosing a boning knife, here are the top factors to consider:

• Curved - The curve of a boning knife is excellent at removing fish skin in one swipe, as well as making long, clean strokes through the meat. 

• Straight - Straight boning knives are perfect for removing large chunks of meat. The straight blade helps with finer slicing and sculpting. In the hands of a professional, these knives are ideal for high-speed cuts. 

• Flexible - Flexible boning knives are handy because they have the ability to cut around lighter corners and difficult shapes.

• Stiff - Stiff boning knives are used to cut through wider cuts (thicker, tougher meat) 

• Thin - Sometimes, thinner blades are needed for cutting around smaller angles. They also travel through meat with less resistance, which means that the delicate meat can stay intact. 

• Broad - Wider boning knives are crucial for portioning thick sections of meat. 

Boning Knives FAQs

What Is The Best Size For a Boning Knife? 

Generally, boning knives tend to be between 5 to 7 inches long. The best size depends on user preference and task. Longer boning knives can have a greater range of flexibility, whereas shorter boning knives are great at breaking down more difficult foods such as small fish and chicken legs. 

How Do You Clean a Boning Knife? 

At Samuel Staniforth, we recommend hand washing your knives using mild dish soap, a non-scratch sponge and warm water. Once the knife is clean, remember to dry it immediately to prevent rusting. It’s best to store all of your knives in a protected place, such as a magnetic wooden block or wrap them in a knife roll or wrap. 

How Do You Sharpen a Boning Knife? 

Because boning knives are primarily used on hard surfaces like bones, it is crucial that you keep your boning knife sharp to keep it working efficiently. To find out more, take a look at our range of sharpening products. 

Are Boning Knives and Fillet Knives The Same? 

Whilst boning and filleting knives look very similar, they do have slight differences.  Generally, boning knives are thicker and sturdier so they can stand up to hard bones and denser cuts of meat. In comparison, filleting knives are usually longer and are primarily used for removing the skin and bones from delicate pieces of fish. 

Is a Flexible or Semi-Flexible Boning Knife Better? 

A semi-flexible blade is great for deboning because the knife can follow along heavier bones without cutting into them. In contrast, a flexible boning knife is ideal for thinner meats and proteins with smaller bones where you need more dexterity.