Customer Reviews

Chicago Cutlery Metropolitan 5-Inch Boning Knife

5 star:		(3)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

No, it's not Wustoff. But Chicago cutlery is an amazing deal for the money. My Great uncle knew knives, and these impressed him. They're a combination of carbon and stainless, apparently- don't rust but will hone and sharpen nicely. I have several of this brand, Some Calphalon, some old full carbon steel, one wusthoff. The Chicago knives are what I reach for first.
This particular knife is the most used in my kitchen- it does an awful lot! Maybe it's just my hand but if I had to pick one knife for the desert island this would be it.
You do need to hone these knives properly every time you use them- but that's true of all kitchen knives. If there's any weakness in the Chicago Cutlery it's the edge getting warped easily, but hey, even fancy German steel needs honing. So save a C note.

My mom swears by Chicago Cutlery, since she's been using their products since the 70's. So, after she bought me a couple knives, I decided to complete the matching set. I do not regret it. These knives are very sleek and modern, yet classic and time-proven.

Although, I don't believe I'll be doing any "boning" with this knife, as I do not cook whole chickens or anything like that. There are many other general uses for this knife.

I have had one of these knives for years and always reach for it first no matter what I am cutting--vegetables for salad, garlic, onions, potatoes, meat. I find it a lot easier to use that a traditional paring knife. It sharpens well and is comfortable to work with. I had to buy a second because family members often were using the original when I was looking for it.

I use this knife exclusively to bone chicken, turkey, and leg of lamb. The blade is relatively stiff for a boning knife, but works well and allows me to quickly dispatch with bones and retain all the meat in clean cuts. It easily takes a very sharp edge with a few strokes on my sharpening stone or electric sharpener. I have several other VERY expensive chef's knives that are are better-crafted and use fancy steel, but this one is hard to beat for the price and it's difficult to justify spending a huge sum on a needed and specialized cutting tool.

I've owned many Chicago Cutlery knives before. All have had the wood handle and I have always been pleased. The knives offered years and years of service and are probably still doing so (I'd have to check with my ex-wife to be absolutely sure. Know what I mean?) I purchased this 5" Chicago Cutlery "Metropolitan" boning knife for a specific purpose: dressing chicken. I inadvertantly selected the "Metropolitan" when I ordered, I guess because of the cheap price. After I realized what I had done, I thought to myself "self? I'd rather have the wood handle, but this is Chicago Cutlery, man! What's the risk?" When the utensil was delivered, my first thought was "is there anything in this box?" After opening the package, I realized why: "Metropolitan" is just a fancy word for cheap, hollow plastic handled knife. I should have sent it back, but again, I thought "Chicago Cutlery . . blah, blah blah . . .! So, it cuts, it works-can't complain about that but, when you're evicerating chickens and you have slippery guts all over your hands, the handle gets slippery, too. Also, there is nothing substantial about it and I'll probably always regret not sending it back. I'll probably have to go into therapy and all that, too. I should have just paid the extra couple bucks. It would have saved me thousands on $$ in therapy bills.