Most people think that knives can be used for cutting almost anything. In a sense, any knife can be used for almost all types of cutting and slicing tasks, but for home cooks and professional chefs, different types of knives are meant for different types of tasks.
The SMTENG 5.5-Inch Boning Knife may be used for chopping different types of ingredients because of its size and sharpness, but it was actually designed for deboning chicken, pork, beef, and other types of meat. This review aims to help you understand the features of this boning knife.
SMTENG 5.5-Inch Boning Knife
SMTENG is one of the newest global brands in the market that provide premium-quality products. It currently has a young and motivated team that handles the research and development of high-quality knives. They used innovative technologies to create the most appealing design, along with amazing features and functionalities.
The SMTENG 5.5-Inch Boning Knife is the perfect knife to use when deboning a medium-sized chicken and other types of meat. It can effortlessly separate the bone from the meat because of its sharp and durable blade.
Who Is This Product For?
Boning knives are made for everyone who loves to cook. If you love cooking meat products and want to create dishes where you remove the bones from the meat, you need a boning knife.
Although most people just use a utility or a regular knife for deboning different kinds of meat, a deboning knife can make sure that all the tasty meat from the bones would be trimmed cleanly.
Professional chefs have their own boning knives, as well. They don’t just use any type of knife when deboning fish, chicken, and other types of meat.
The package includes one SMTENG 5.5-Inch Boning Knife and a beautiful gift box.
Overview of the Features
The SMTENG 5.5-Inch Boning Knife is a multi-purpose knife; you can use it for cutting, slicing, and deboning almost any type of meat. If you need to trim brisket, debone chicken, or bone the legs of a lamb, its sharp blade can help you complete your task efficiently.
The blade of this knife is made from high-carbon stainless steel, and it is incredibly sharp. The thickness is about 5.0mm, and it has a hardness of 58 HRC. The stainless steel blade is also extremely sturdy and tough because of its high carbon content. It features exceptional edge-retention and has anti-rust and anti-corrosion features.
This knife has a full tang wooden handle that is ergonomically designed to help you use it easily and comfortably. It is very easy to hold and fits your hand perfectly. The handle is made from logwood, so you should expect that the color or grain would be different from every knife.
How to Use a Boning Knife
Boning knives usually have thin and sharp blades that are used to remove the meat from the bones. It also has a special curved blade that would allow you to remove the meat from the bone easily and precisely.
If you know how to use a boning knife, you will realize how important it is to have one inside your kitchen. Here is a short step-by-step guide to using one.
Step 1: Use a big cutting board.
If you are deboning a chicken, beef, or pork, make sure that you use a big cutting board. It should have enough space for you to remove the meat from the bone and must be big enough for your knife and hands to move around freely.
Step 2: Look for the bone in the meat.
The next step is to search for the bone in the meat. If the cut is too thick, you can trim it down until you see the bone. There are some cuts where you can easily spot the bone, but it’s not the same thing for all the parts.
Step 3: Make the first cut.
The first cut should be done from the longest part of the bone. If you check step number two, you will easily see the entirety of the bone, and you can also pinpoint the area where you should start cutting.
Hold the bone with your left hand and curl your fingers in order to protect it while you are cutting. There is a chance that the blade would slip from the meat and cut you, so you should do this before you start cutting.
Step 4: Start removing the meat.
This is where the tip of the blade is very useful. Use it to slide beneath the bone at a slight angle. Repeat this until you see that the bone is already separated from the meat.
Step #5: Scrape off the remaining meat.
The goal of a boning knife is to make sure that you remove all of the meat from the bone, so use the tip of the blade to scrape all the remaining meat slowly and carefully. Use the boning knife to make flicking motions and cut the meat away from the bone.
The SMTENG 5.5-Inch Boning Knife is an amazing knife. However, one problem is that it doesn’t come with a sheath. In this case, you will have to buy it separately. Another issue is rust. The knife claims to have anti-rust properties, but rust would develop on the blade after a while, especially if you don’t take good care of it.
The Dalstrong Gladiator Series Eight-Inch Boning Knife can be a good alternative. It has superior stain-resistance, and the blade is made from high-carbon German steel. It has a black Pakkawood handle that is triple-riveted to ensure durability. This handle provides superior control and maneuverability to the users.
It’s not a bad thing to use a regular knife for deboning, but boning knives can make the job simpler and more convenient for you. Using the SMTENG 5.5-Inch Boning Knife will guarantee that deboning different types of meat won’t be too difficult for you.