Boning knife

From Wikipedia, the free encyclopedia
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.[1]

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


Best Curved Knife Explains uses of Curved Knives.

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