Boning knife
From Wikipedia, the free encyclopedia
A boning knife is a type of kitchen knife with a sharp point and 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 out up to 9 ½ inches) it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.[1]
Some designs feature an arched blade to enhance the ease of a single pass cut in removing fish from its flesh.
[edit] References
- ^ Brown, Alton (2005-05-04), Flat is Beautiful III (transcript), Food Network, http://www.goodeatsfanpage.com/Season9/flounder/flounder_tran.htm
[edit] External links
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