Boning knife
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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 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].
Newer designs, such as the Gokujo Boning and Fillet Knife from Shun, feature an arcing blade (like a samurai sword) to enhance the ease of a single pass cut in removing fish from its flesh.
[edit] References
- ^ Brown, Alton, Flat is Beautiful III (transcript), Food Network, 2005-05-04.
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