Wasted $200 on a fancy deboning knife I barely use

Bought a $200 Japanese deboning knife after some forum hype. Thing is, I'm still reaching for my old $30 Victorinox every day at the shop in Chicago. The fancy one just sits in the drawer because it's too delicate for heavy use on beef ribs. Anyone else drop cash on a tool they regret?

3 comments

3 Comments

juliaa657d ago

Hard disagree honestly. A good deboning knife makes fish and poultry work way faster once you get used to the different flex. Maybe give it another shot on some smaller jobs before writing it off for good.

martinez.paul7d ago

You say "once you get used to the different flex," but that's the whole problem @juliaa65 - getting used to a wobbly blade that wants to slip on wet bones just adds unnecessary risk for most home cooks. A stiff boning knife does what I need for chicken thighs and whole fish without me fighting the blade the whole time. If you're breaking down whole birds every day maybe it's different, but for normal cooking that flex just makes things harder.

perry.jesse7d ago

Yeah that's a fair point about the flex being sketchy on wet bones. I had the same problem when I first tried a flexible deboning knife for trout and chicken thighs. What finally worked for me was starting on bigger jobs like breaking down a whole chicken where the bones are more spaced out. That let me get a feel for controlling the blade without fighting it on tight joints. Once I had that down, smaller stuff like fish and poultry thighs got way easier. Maybe try a stiffer flexible knife like a 5 inch instead of the super bendy ones, that middle ground helped me a lot.