I wonder if there is a difference between a fillet knife and a boning knife.
It seems that different features can be found with both types of knives.
And yes I may be over overthinking this.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I feel that the fillet knife usually has a thinner and more flexible blade, but in many ways they are interchangeable for trimming meat and the uses I give them. I think my fillet knife is sharper, but then again, I've not sharpened my boning knife in a long time...
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
John "JR"
Minnesota/ United States of America
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In my eyes there is little difference. I have a boning knife with a flexible blade and one with a stiff blade. They both are handy for certain situations. I tend to use the flexible blade for trimming briskets and butts. While the stiff blade is great for fine work around bones and what not.
A filtet knife can also be flexible of stiff. The flexing blades are often used while removing skin or scales. While the stiffer blade is often used for deboning the fish. (Y-Bones on a Esox-Lucius or cutting along the spine)
There really is little difference, other than the profile of a boning knife is often larger, but not always.
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