THE BONING KNIFE            

 

            A Boning knife’s purpose is true to its name. It is used for removing the bones of poultry, meat, and fish. Its sharp point and narrow blade are perfect for the job. The blade is especially narrow for slicing through hard bones with more facility. 

 

THE BLADE

 

            The knife can be both stiff and flexible; the stiff blade being preferred to be used on beef and pork, and the more flexible blade used for poultry and fish. Blades that are slightly arched are also used for fish because they make it easier to separate the meat from the bones. But, the blades are not the only thing that there is a variety of when it comes to boning knives.

 

THE POINT

 

            Along with blades, there are also two types of points: slender and sharp. The slender point is more helpful when it comes to fish and poultry. On the other hander, a sharp point works better with beef and pork due to the fact that the meat is tougher.

 

THE THREE MAIN USES

            Due to the fact that the knife is so slender, it is easily maneuvered. Thus, it makes it easier to cut through the meat and straight to the bone. The bone knife has three main uses. For example, it can be used to remove the bone from a T-bone steak. It can also be used to remove the skin from meat and the scales/skin of fish.

 

 

•             Overall, although it may not be a knife necessary for the common house wife, it is crucial for a professional chef to have in their kitchen.  Chefs are constantly cutting anything from meat to poultry to fish. The knife needs to be kept sharpened and with a stable handle attached. To the right are several pictures that capture several cuts the boning knife is used for.