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 five to six-and-a-half inches in length, it features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish[1].
[edit] References
- ^ Brown, Alton, Flat is Beautiful III (transcript), Food Network, 2005-05-04.
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