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: Excellent for Its Function
Summary: 4 Stars
Customer review from the Amazon Vine™ Program (What's this?)
Alert: I think the main photo being used on this Amazon page is of the wrong knife. The boning knife has a stubbier point than the one in the photo. Or it could be the angle.
My wife is Chinese. She always expresses astonishment that Westerners need more than one knife. That I have a chef's knife, a paring knife, a cleaver, a serrated bread knife, kitchen shears, etc, while she would be happy getting along with the old and true cleaver knife hybrid favored in her culture. She might be right, but I prefer the proper tool for the job.
I could probably use my chef's knife instead of this knife when I needed to debone a piece of meat. I'm not a retail butcher. I go months between having to separate silverskin and bone from meat. And this is not a general purpose knife, it has a stubby point (probably to avoid tearing silverskin or being caught on bone), and a fairly thick blade. Not for chopping celery. It remains in the knife block until I need to do serious butchery.
So the first question to answer on choosing a knife is of frequency. How often will I use a boning knife? If it's less frequently then every couple weeks, I'd say spend your money on a better chef's knife.
The second question. Should I choose this boning knife?
This is a serious instrument for dealing with meat in the large. It is not some dainty pheasant dresser. Just watch the video of Tom Douglas dismembering a leg of lamb. If you are doing large scale barbecues and grillings for large number of guests, then this is a great knife, and will save you time and wasted food. It's sturdy and easily cleaned. It is also stiff which may or may not match your needs; a stiff knife will not jerk around on you causing a cut where you didn't intend, but it's also hard to slip into tight places. It has a thoughtfully designed tip which will slide past bone without catching. And it has an inexpensive looking handle with no cracks to worry about cleaning, and a good grip that can be used in multiple positions. If this sounds right than this is the knife for you.
My wife, who has no respect for finely forged Swiss steel, tells me this knife is great at cutting apart cardboard boxes for recyling. Sorry Pinzon Wenger.
So, I would say this is a quality tool that few people will actually need, but will serve those people well.
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