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Old 12-01-2021, 06:21 PM   #1
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ISO help/advice on purchasing a boning knife

Im looking for a boning knife for my grill-obsessed son. Ive looked on Amazon, but Id like to see some more options. The Wusthof are very good - but very pricey.
Any suggestions, guys?
Im currently in Cincinnati, so getting the knife here is not a problem.

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Old 12-01-2021, 06:30 PM   #2
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Messermeister is my go to boning knife - flexible enough, but not overly, and it keeps the edge very well, which is often a problem with boning knives. They have very expensive ones, but also less expensive ones - the ones I've gotten, and had great success with.

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Old 12-02-2021, 05:59 AM   #3
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It's not exactly cheap but I've used a Tojiro DP Gokujo for years and really love it. It takes a great edge, has good edge retention and the shape is perfect for meat cutting.
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Old 12-02-2021, 06:53 AM   #4
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It's not exactly cheap but I've used a Tojiro DP Gokujo for years and really love it. It takes a great edge, has good edge retention and the shape is perfect for meat cutting.
My goodness!!

If I were younger and in need of a boning knife, this is the one I'd go for.
Over the years I have gone through dozens of less quality boning knives.

Ross
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Old 12-02-2021, 04:40 PM   #5
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Off topic question: what exactly does ISO stand for? :)
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Old 12-02-2021, 04:41 PM   #6
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Old 12-02-2021, 04:48 PM   #7
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Ah yes, thought it would be something like this, thanks :)
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Old 12-02-2021, 07:50 PM   #8
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Off topic question: what exactly does ISO stand for? :)
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In Search Of
You can find a short list of abbreviations used here in this post.
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Old 12-03-2021, 12:25 AM   #9
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Fish knives, from Eagle Claw, Rapala, and others, are not expensive and make good boning knives, if kept sharp.


When I was guiding, I used one to bone some fairly huge elk.
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Old 12-06-2021, 05:30 PM   #10
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Fish knives, from Eagle Claw, Rapala, and others, are not expensive and make good boning knives, if kept sharp.


When I was guiding, I used one to bone some fairly huge elk.
I have one from Rapala and it's great for fileting fish or working with fine meats, but I find the blade too thin and flexible to debone some "tougher" cut... maybe I'm doing something wrong :)
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Old 12-06-2021, 06:38 PM   #11
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wrong?


not hardly. there is a serious difference between filleting a fish and de-boning a hunk of beef.


that the same knife does not well equally work for both is not really a surprise.
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