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Thread: What boner?

  1. #1
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    What boner?

    Im thinking about getting a boning knife. Just wondering what people here use. It will mostly be for chicken, lamb and pork not so much fish.

    Thanks

  2. #2
    Senior Member chinacats's Avatar
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    Probably not what you are looking for, but I use a curved tip Forschner that works great.
    one man gathers what another man spills...

  3. #3
    Senior Member labor of love's Avatar
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    considering that your going to be using it for protiens maybe check out a honesuki. i have a cheap henkels boning knife im happy with.

  4. #4
    Senior Member DeepCSweede's Avatar
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    I use a vintage sabatier petty or boner usually or a cheap farberware petty. I will be in the market for a honesuki at some point though cough cough Marko cough cough

  5. #5
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    Last time I boned a lamb leg I used my Hiromoto AS petty seemed to work well enough just thought there might be something out there to do it better

  6. #6
    Senior Member ThEoRy's Avatar
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    Either a honesuki or Tojiro Gokujo. A third option would be a hankotsu, but let's take a closer look at the first two. How much you got?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
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    If I can keep it under 200 would be nice

  8. #8
    Senior Member Salty dog's Avatar
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    Just waiting for Rick to suggest a honesuki.


    Consider a Tojiro from you know where.

    The curved tip has advantages.

  9. #9
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    Looking for wa handle probably should have said that. Anyone got experience with the moritaka?

  10. #10
    Senior Member Salty dog's Avatar
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    does someone make a Wa handled boner?

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