Two sets of knives that are often confused for each other are the boning knife and the filleting knife. The boning knife is a type of knife that has a sleek, thin, flexible, and straight-edged blade and is used for meat preparation, skinning, removing fat, fruit preparation and baking practices, while the filleting knife is a type of knife that has a smaller blade in comparison to the boning knife and is used for filleting fishes.
This article highlights all there is to know about a boning knife and a filleting knife. The similarities and the differences between these kitchen knives will help any chef decide which to use for specific tasks. shop boning knives today!
The Similarities Between A Boning Knife And A Filleting Knife
The similarities that the boning knife and filleting knife share make it very difficult for a starter chef to distinguish between them. It also results in the chef misusing the knives.
- Shape: These two knife types have similar shapes; the similarity in shape makes it difficult for a starter chef to decipher which knife is which and hence, misuse them.
- The material: This feature makes it difficult to differentiate the boning knife from the filleting knife. They are both made from the same material and in similar designs.
- Curve: Both knives are thin with pronounced curves.
The Contrast Between A Boring Knife And A Filleting Knife
Although both knives have similarities, there are differences between the two, that if given attention, is easy to spot for anybody and these differences are:
- Their functions: Like you might have guessed from the names of both knives, they function differently to serve different purposes. The boning knife is specially designed to separate meat from bone; it is designed to produce neat and precise cuts when skinning meat. While the filleting knife is used for lighter jobs like fish, it is the ideal tool for removing fish scales and filleting fishes.
- The Blade length and weight: Both boning and filleting knives come in similar sizes. The boning knife is heavier when compared to filleting knives. This is because boning knives are designed for more demanding jobs compared to filleting knives.
- Blade flexibility: The filleting knives are designed to have thinner blades; this allows them to be used for delicate cuts while the boning knives are thicker than the filleting knives giving them more rigidity. Hence, it is used for tougher cuts. Avoid using a filleting knife for meat preparation because it can result in wastes and an unclean cut.
- The design of the blade: It is true that both knives feature a common curve in their blades, but with a closer look, the chef will discover that boning knives have a curve that is straight to the sharpened tip allowing it to easily pierce through meat while the filleting knives have upward curves that are more pronounced leading to the curved tip. This allows the filleting knife to produce long and steady cuts.
In conclusion, a boning knife has features that make it more suitable for meat preparation and tough cuts, while a filleting knife’s features make it ideal for preparing dishes and other delicate works.