Boning Knives

A Boning Knife is used to remove bones from cuts of meat without excessive waste, typically before cooking.

Boning Knives have a cleft edge or blade. The blade is thin and flexible that tapers off to a point, usually about 5 or 6 inches long.

The shape of a Boning Knife allows it to get into small spaces and slip easily between the flesh and bone.

This knife should be kept extremely sharp, so that it can cut through fibrous tissue.

A stiff Boning Knife is good for beef and pork, but a flexible boning knife is preferred for poultry.

A cousin to the Boning Knife, called a Fillet Knife, is much more flexible and allows the user to remove skin from fish.

As with most kitchen knives, a Boning Knife should be washed by hand in hot water and mild soap as a general rule, since running a boning knife through the dishwasher may cause it to dull.

It is also important to sharpen a Boning Knife regularly, because the knife will lose effectiveness as it dulls.