I finally learned my lesson about cheap boning knives the hard way

I bought a set of three no-name boning knives online for $60 total, thinking I was getting a deal. The first one snapped at the handle while I was working on a pork shoulder last Tuesday. The second one lost its edge completely after breaking down just two lambs. I'm out the cash and had to rush to my supplier for a proper replacement in the middle of a busy day. Has anyone found a decent mid-priced flexible boning knife that actually holds up?

3 comments

3 Comments

fiona_nelson512d ago

Man, that sounds like a nightmare. My buddy had the exact same thing happen with a cheap fillet knife, the blade just popped right out of the handle on a big pike. @hugo37 is totally right about the tang. After that mess, he saved up for a Victorinox with the rosewood handle, says the flex is perfect and it's been solid for years. What length blade are you looking for?

hugo372d agoMost Upvoted

That snap at the handle is a classic sign of bad tang construction. A lot of cheaper knives just have a skinny piece of metal glued into the handle, which can't take the side-to-side pressure of boning. It's not just about the steel. You can re-sharpen a soft blade, but you can't fix a broken tang. A full tang that runs the whole length of the handle is key for any knife doing real work, even if it costs a bit more.

betty_shah1d ago

Honestly though, a full tang isn't always the answer. I've seen plenty of those fail too, especially if the handle material cracks. A well-made hidden tang with proper epoxy is just as strong for most home cooks. It's all about the quality of the build, not just the shape of the metal.