Misplaced Pages

Boning knife

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Type of kitchen knife
A stainless-steel boning knife

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish flesh from its bones.

References

  1. Brown, Alton (May 4, 2005), Flat is Beautiful III (transcript), Food Network


Knives and daggers
Kitchen and
table knives
Other knives
Daggers
Manufacturers
Knifemakers
Associations


Stub icon

This article relating to knives is a stub. You can help Misplaced Pages by expanding it.

Categories: