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The Wusthof Boning Knife Buying Guide: A Brand of the Centuries

The Wusthof Boning Knife Buying Guide: A Brand of the Centuries

The Wusthof Boning Knife Buying Guide: A Brand of the Centuries

Products with a Deep History

It feels good to use a product with a rich history. The Wusthof boning knife is one such product. The company goes as far back as 1814. It was established in Solingen, Germany, and through the years it’s run through the family line. Wars, pandemics, depressions and everything, Wusthof has survived through all that. Their brand name alone inspires hope, resilience and more hope.

Wusthof knives are reputable. The German brand has been producing well-designed knives in the last 50 years. Their products inspire trust. Names like Crafter, Epicure, Culinar and Legende resonate with performance, usability and durability.

A Mark of Quality

The company got into knife making over half a century ago, and they have perfected their craftsmanship through the years. In 2010 they adopted the PETec (Precision Edge Technology) in their knife making processes. The technology leads to refined cutlery edges and laser sharpened blades at an impossible 28-degree angle.

On top of that, their products come with a lifetime warranty. The Wusthof knives are thus among the most trusted by chefs around the world. When you choose Wusthof, you choose excellence and value for money.

The Wusthof Boning knife

Boning knives are used to fillet or remove meat from bones. The morsels closest to the bone are reportedly the tastiest and the most nutritious. You don’t want to miss out on that. That’s why you need a reliable boning knife in your kitchen.

The Wusthof boning knife stands out from its peers.

It is a classic boning knife. No frills. It is designed for flexibility, and the slender and tapering blade can easily follow the contours of a bone or fish.

The Wusthof knife is extremely sharp. The blade is forged from tough stainless-steel material, and it stays sharper for longer. The other blades in the market rip meat from the bone but the Wusthof bone slices it, leading to better cooking and appetizing presentation.

Wusthof Boning Knife Options: Design and Buying Guide

Wusthof has several lines of forged boning knives and other cutlery. Each knife series features a special design catering to niche needs. Here is how to choose the best Wusthof boning knife:

Classic Ikon:

Choose this model if you like to work with a curved handle. Its polypropylene handle is form-fitting and feels firm in the hands when filleting fish and chicken as well as when making long neat strokes through pork and beef. This shape promotes precision. You can fillet a quail without breaking a sweat.

Wusthof Classic  boning knife

Classic Ikon Creme:

It is the same curved handle like the classic Ikon. The blade is precision-forged from a single steel plate. This model of a boning and fillet knife feels lighter. The polypropylene handle is triple-riveted for comfort and a firmer grip.

Wusthof Classic Creme boning knife

Classic Ikon Black:

The Wusthof Ikon boning knife is the Ham Slicer. It features a slender profile and a curved handle made from African Blackwood. It feels easy on the hand. It is reliably flexible when slicing meats off awkwardly shaped bones.

Wusthof Ikon Black boning knife

Grand Prix II:

This one has a pointed tip and sharp blade for dealing tough tendons and ligaments off the bones. The handle is curvy, made from durable synthetic materials. It feels light and comfy, but it might not work well for larger tasks.

Wusthof Grand Prix II boning knife

Culinar:

It is a one-piece blade forged from stainless steel. The full tang extending through the handle leads to perfect balance and handling. The handle is curvy with a well-pronounced palm swell. Its design minimizes hand strain.

Forged knives are the best quality.

This is a long-proven buying tip. The fabrication process involves repeated and rigorous heating and hammering. It leads to well-balanced stainless steel and carbon steel blades that can keep an edge for longer. All the above Wusthof boning knife models are forged.

The company also carries several stamped boning knife models. These knives are shaped from a single stainless-steel plate. It’s an automated process that doesn’t involve the heating and hammering processes of the forged knives. The Wusthof stamped boning knives are inexpensive:

Gourmet:

The high carbon blade is sharp and easy to maintain. It looks much more like the Classic boning knife except that it is stamped. Its polyoxymethylene handle is not curved.

Wusthof Gourmet boning knife

Silverpoint (II):

It is a one-piece handle design much like the Grand Prix, but it’s not. It is impressively symmetrical and ambidextrous.

Wusthof Silverpoint boning knife

Pro:

This knife has a maverick handle design; thin, form-fitting and arched. The curved handle minimizes hand fatigue, and its aerodynamic design promotes speed. The blade is lighter, tapered and pointed. It is designed for intricate slicing and sculpting.

You Can Use Wusthof Boning Knives for Filleting

A fillet knife is, in many ways, a boning knife. You can use it to fillet fish and chicken. Some brands may sell separate boning and filleting knives, dear reader, but the two designs are significantly similar. The Wusthof boning knives have a multipurpose design for boning and filleting. You don’t have to overstock your kitchen or blow your budget.

Flexible versus Semi-Stiff Wusthof knives

Wusthof caters to all needs. They have both flexible and semi-stiff boning knives.

The flexible models are knives with a pliable curved blade. They feel agile when delinking tendons and ligaments from bones. The stiff models have a rigid curved blade. They are easier to work with on big tasks.

Choose a flexible Wusthof boning knife when working with small bones such as poultry and fish. These are trimming knives. They can glide along the contours of the bones, removing every last piece of meat. The long and narrow blade with a sharp tip accelerates this job.

Use a semi-stiff Wusthof boning knife when working on game, lamb or pork. This work requires more force, and so the blade is rigid, narrow and curved. It doesn’t bend in the process. The design promotes safety and efficiency when working through big bones and thicker pieces of meat.

Finger Guard and Blade Size

Universally, filleting and boning knives are around 5-6 inches long. That is the standard that Wusthof adheres to with all its knives. The small length promotes precision in the boning task.

The brand uses curved and arched blades leading to knives that perform their best in filleting, skinning and trimming. There are guards on both ends of the handle to promote a firm and non-slip grip.

Wusthof boning knives are a cut above the rest. Shop now to experience the difference. 

Also Read: A Complete Buying Guide for Chef Knife Sharpener

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