Flexible Boning Knives


Flexible boning knives come in varying stiffness that suit different slicing and deboning tasks for various cuts of meat. While some place boning knives in the same category as fillet knives, boning knives tend to be stiffer than fillet knives. The more flexible varieties of boning knives are ideal for shaping, denuding and seaming meat cuts. Experts and experienced butchers use flexible boning knives for roasts, veal and lamb legs, whole hams and for filleting fish.


Semi-stiff boning knives still have a bit of a flex on the blade to allow the user to cut with the edge closer to the bone while also having the ability to cut through joints and cartilage. It is not uncommon to encounter boning knives that are stiff and hardly have any flex in them. Apart from being able to cut through joints, these types of knives are ideal for making straight cuts and give users more control of the blade.


Williams-Sonoma offers a variety of flexible boning knives either as a single specialty knife or as part of a knife set. For the inexperienced, choosing a boning knife based on flexibility is a tough task. One workaround would be using the width of the boning knife as a gauge for its stiffness. Narrow boning knives tend to be more flexible and are ideal for ribs and chops. On the other hand, boning knives with wider blades are stiffer and work well on chicken and pork cuts. There are also boning knives that have a curved blade, and they provide a better working angle when slicing close to and around bones and joints.


Flexible boning knives are easy to maintain because most, if not all, have a straight edge. Electric knife sharpeners or even whetstones are enough to keep its edge razor sharp. Most flexible boning knives do not have any special storage requirement. As long as the knives are clean and dry before storage, storing them in knife blocks or drawer storage will do. For boning knives with wooden handles, however, it is a good idea to stow them away in knife blocks, as opposed to drawers as the handles are more porous, and thus hold onto moisture longer.


The prices of flexible boning knives vary for several reasons, and these include the brand, material and quality of build. Established brands tend to have a higher price tag than newer brands. Most of the time, however, the price tag is influenced by the type of blade material. Carbon stainless-steel blades are more durable and are of better quality, thus commanding a higher price than plain stainless-steel blades. Forged blades are of better quality than stamped blades and are likewise pricier.