Boning

A boning knife is a slender, sharp kitchen knife designed specifically for removing bones from meat, poultry, and fish. Its blade typically ranges from 5 to 7 inches in length, with a narrow, flexible or semi-rigid profile that allows it to closely follow the contours of bones and joints.

The primary function of a boning knife is to separate meat cleanly from the bone with precision and minimal waste. The flexibility of the blade helps maneuver around delicate areas, while the sharp, pointed tip is ideal for piercing and cutting through tight spaces.

Boning knives are essential for tasks like trimming fat, removing skin, and filleting fish. The blade’s narrow width reduces resistance, allowing for smooth, controlled cuts.

Overall, the boning knife is a specialized tool that enhances efficiency and accuracy in butchery and detailed meat preparation, making it a favorite among chefs and home cooks alike.