Kitchen Kutlery: Nexus 6 inch Boning in BD1N (Knife Content)
Published: 3 years ago
I love this boning knife. It's higher end than the Messermeister 4-Seasons, or the Fibrox handled Forschner/Victorinox boning knives I've had before it for sure, but I also appreciate the taller blade near the heel for its extra grip options.
Like is stated in the video, I use this much more often to filet off fruit from their outer husks than I do for meat-related purposes, but it does meat stuff very well. Removing silverskin from a pork loin, boning operations of chicken 'n all that good stuff.
The BD1N steel also holds up quite well. It's not the highest edge retaining steel of all time, but very few companies put really high end particle metallurgy steels into their knives and treat them to a high enough rockwell where it will make a significant difference... It's expensive to do so and would render the knives brittle at the edge and kitchen steels would likely do more damage than good.
Like is stated in the video, I use this much more often to filet off fruit from their outer husks than I do for meat-related purposes, but it does meat stuff very well. Removing silverskin from a pork loin, boning operations of chicken 'n all that good stuff.
The BD1N steel also holds up quite well. It's not the highest edge retaining steel of all time, but very few companies put really high end particle metallurgy steels into their knives and treat them to a high enough rockwell where it will make a significant difference... It's expensive to do so and would render the knives brittle at the edge and kitchen steels would likely do more damage than good.