Ever tried using a chef's knife to trim silver skin from a tenderloin or remove the breast from a whole bird? It's not easy. That's because those jobs are better suited for a boning knife. Their narrow blades and flexibility make it easier to cut through meat and maneuver around bones—or at least they should.
America's Test Kitchen tested six boning knives, ranging in price from $20 to $180. The top performer was perfectly balanced, with enough flexibility to move around tight joints—and it cost a fraction of the price of the other contenders.
Watch the video above for information about the winner, or read the full comparison on AmericasTestKitchen.com (free registration required).