Customer Reviews for ZWILLING - Professional "S" 5.5-inch Flexible Boning Knife - Stainless Steel
Customer Rating
5
My favorite Western-style boning knife
on May 8, 2020
Posted by: CookinginCali
I really like the weight and balance of this knife. It is easy to maneuver around bones. It also holds an edge extremely well.
Professional S is terrific line of knives. They feature a traditional straight bolster and a slightly smaller handle. As a result they are a little lighter than the new Pro line. I have owned one of these knives for years (more than 10). It has performed year in and year out, and I cook a lot. I sharpen it maybe twice a looks almost new.
If you have mastered the basics of cutting with a chef's knife and a paring knife, this is a great next knife to choose! You can use it to start breaking down your own chickens into pieces, or use it to take the skin off a melon and if you get really good, a tomato!
This is a great boning knife that is perfect for the job. I love how the bolster gives me finger protection. It cuts great around any bones and is flexible enough to get the job done, yet durable.
The 5.5 inch boning knife is a nice length for control while trimming and filleting meat. The blade is sturdy yet flexible and razor sharp so it effortlessly glides through your trimming jobs. This knife also works well for segmenting citrus fruit. Made from specially formulated steel it will retain its sharpness longer and is corrosion resistant.
Pro S is the traditional German knife. High quality steel and forging assure you that it will be sharp and stay that way. A boning knife is an essential kitchen tool especially in dealing with chicken. The flexible blade makes easy work of getting all the meat off of the bones.
The Pro 'S' boning knife is one everyone should have, they just don't know it! With a straight full bolster, it is easy to hold when removing skins or cutting meat from bone. I used it recently to cut the meat from spare ribs and it worked like a dream! So much more can be done with this knife.