Chicago Cutlery Walnut Tradition 5-Inch Boning Knife: High-Carbon Blade for Precise Meat Trimming Review

Chicago cutlery has always been good. Quality German knives are better, but astronomically expensive. I now own several Chicago knives and have used some of them for many years. They hold the edge pretty well. The handles do not separate. The only problem I have is that the blades cannot be sharpened to the same sharpness and sharpness as more expensive knives. You get what you pay for as they say.

Recently purchased this knife to replace a 20 year old version of the same knife. It's like day and night! The grip is ok, but nothing special. Blade is terrible. Not sharp at all out of the box, I had to sharpen (sharpen) it every time I use it and even then it really doesn't hold a sharp edge. Actually dangerous as it doesn't even cut the tomato without crushing it. It was only $10 so I'm keeping it for myself but it won't be the same knife as the previous version. The old knife was perfect…

I purchased this Chicago Cutlery boning knife to replace the same item I bought years ago that was recently lost. Cutlery knife, and this knife seems to serve us in a similar way. However, I was unpleasantly surprised by the walnut handle of this knife. When it arrived the square edges of the handle made it awkward to hold and use. All of our early knives had rounded handles and were comfortable to use. A few minutes in the store with sandpaper solved the problem, but I didn't have to.

I bought another one for a second home that we also rent out to keep in my locked closet so I always have a good knife. This size is great if you just want one knife, although I also have several other sizes from paring knives to bread knives. I've been using Chicago Nut for years. Comfortable to hold, easy to sharpen. NEVER put in the dishwasher and avoid soaking - wash quickly instead. If you see that the pen is a bit dry, oil it (I only use vegetable oil). Use your sharpening tool to take…

Not bad. I like the sturdy handle and blade design. But it came with a pretty dull blade. (Worth one star) It feels like it's only been sharpened on one side and it's very hard to get an edge. I plan to use it specifically for turtles. I ordered a new sharpener. I'm going to draw turtles on Tuesday. This knife will be the blade for separating the top shell from the bottom. I can use it on the skin. Few knives, even of much higher quality, need to be sharpened several times when slaughtering…

This is my favorite knife. I bought four Chicago Cutlery knives about 30 years ago; 8" chef, 5" boning knife (this one), 3" paring knife (rarely used), and 6" utility knife (never used). Of course, I use boning and chief's knives most often. I've used this knife every day for all these years and it still works great. I use it to chop and blend LOTS of veggies and make a veggie smoothie every day. All I have to do is sharpen or straighten the blade every few months and it will be like new. This…

I bought this knife in addition to the same model I bought in the mid 2000's. The handle of the old knife was well formed, the blade was easy to sharpen and sharpened well. The fit of the blade and wood was excellent and has held up extremely well over the years, including frequent water immersion. Functionally it was almost perfect for its uses of boning, filleting and general small scale butchering and has served well over the years. But the "new" knife was very different. Out of the box it…