Quote:
Originally Posted by BasicPatrick
I think this is the difference
A "boning" knife has a thin but stiff (read not flexible) blade
A "filet" knife is flexible
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He has that right! IMHO best knives, both filet and boning are the Dexter-Russel with the wood handles. They have the carbon steel blades that are easy to sharpen. The ones with the white plastic handles have the stainless steel blades that re tough to sharpen.