Tom Douglas by Pinzon Wenger 6-Inch Boning Knife
by Tom Douglas
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Our Price: $24.99
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Category: Kitchen
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Product Summary
Manufacturer: Tom DouglasBrand: Tom Douglas
Model: 2 07 16
Color: Brown
Product features:
- 6-inch boning knife for separating bones from poultry, fish, and meat
- Designed for serious home cooks and working chefs
- Made of polished, high-grade stainless steel for superior edge retention
- Synthetic handle molded and sealed directly onto blade for safety and hygiene
- Dishwasher-safe; total length is 11-1/4 inches; made in Switzerland
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Kitchen and Housewares Reviews of Tom Douglas by Pinzon Wenger 6-Inch Boning Knife
Customer Review: Sharp, Solid Boning Knife
Summary: 5 Stars
Customer review from the Amazon Vine™ Program (What's this?)
If you spend a lot of time trimming meat off bones, or removing "silverskin" (the connective tissue coating on the outside of some cuts), then you probably need a boning knife - a relatively short (5-6 inches), extremely sharp knife with a pointed tip for getting into the meat and separating it from bones with a minimum of damage to the good stuff.
This is a nice knife. It's six inches long and stiff. (Some people prefer flexible boning knives for fish or for removing silverskin, but so far this one has done me fine). It's sharp enough out of the box to cut through most meats like butter. One work of warning - as I said, it's SHARP! I gave myself a decent cut just by handling it carelessly. It comes without a knife block or sheath, so you will need to think about a safe place to put it.
The handle is all one piece, without the rivets that old fashioned knives have, so I guess we need to trust Tom Douglas that the handle will stay on. It's a nice, grippy plastic that I trust will disinfect easily and won't slip.
All in all, recommended. (If you're interested in a flexible boning knife, however, you might want to compare the Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle).
Update 02/11/11: I've had this knife for a few months now, and I like it more than ever. I find that in addition to using it for boning and removing silverskin, this knife has turned out to be very useful for ordinary meat trimming. A chef's knife or santoku would be as good for cubing or trimming deboned meat, but this way, I can use my chef's knife for vegetables and my boning knife for meat and avoid the risk of contamination.
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