How to buying a Deboning knife & steel
I've got two questions and seek your advice.
I've got a set of knives which came with a diamond sharpening steel, rather than your conventional steel. Is this ok for honing or am I better off with a ordinary steel or even a ceramic one?
I'm looking at purchasing a boning knife and have notice that they come in two types, a flexible type and a non flexible type. Which is the best one to buy for boning poultry and meat and filleting fish.
It also seems that they come in different handle types too. Manufacturers like wusthof for example, make boning knifes with either a "premium" handle to match a knife set (eg culinar, ikon) or they come with a non slip plastic handle with a quality blade. I would have thought that the plastic nonstick handles are the best option and they're cheaper too, but perhaps this is not necessarily the case so I'd love to hear your thoughts on this.