Wusthof Culinar Boning Knife Reviews

Wusthof Culinar Boning Knife

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About the Author

dutchchef
Epinions.com ID: dutchchef
Member: Maarten Kok
Location: Leiden, The Netherlands
Reviews written: 5
Trusted by: 0 members
About Me: I'm a 23 year old graduate student Biomedical Sciences, who loves to cook.

Boning made easy!!

Written: May 12, 2005
Rated a Helpful Review by the Epinions community
Pros:Very sharp, great balance and easy to handle. And looks great!
Cons:Pricey, but worth every penny!!
The Bottom Line: This is a great knife for anybody serious about their meat.

I bought this boning knife to (further) complete my set of Culinar knives. After buying a Chef's knife by Culinar and being impressed by it's balance, I decided to continue buying Culinar.

The great thing about this boning knife, besides being really sharp, is the balance. First gripping the handle gives a strange feel, the thin 5,5 inch blade is small compared to the hefty handle. The handle is quite heavy and looks like it should be fitted to a small Chef's knife. However, this is the genius behind this knife, it allows a small flick of the wrist to change the angle of the blade quite precisely.

The balance combined with the narrow blade makes this a very efficient boning knife. You can just as easily remove silver-skin from a tenderloin as butterflying a leg of lamb. This versatility makes it my knife off choice when it comes to any raw meat.

The knife is very easy to clean as it is made of Chromium Molybdenium steel (as are all the Wusthof knives). A big pro is the almost seamless connection between bolster and steel brushed handle.

It's a very durable knife, which I have used a lot the last 1,5 years. I have not needed to sharpen it, although when you hit a bone you might need to use a steel a few strokes to get it back to optimum.

The bottom line:
A must have for anybody who's serious about their meat.

Recommended: Yes

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