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Boning Knives


Boning knives are a key tool for home chefs who prepare their own meat. Use these kitchen knives to remove bones and skin from poultry, meat and fish. Select a high-quality boning knife to complement your full cutlery set. 
 
Boning Knife Features 

Boning knives are a narrow type of fillet knife with a sharp point. Their blade is flexible and thinner than traditional carving knives, which allows you to easily cut around bones when preparing meat. Here are features to look for: 

 Width and Length. Most boning knives are 6 inches in length. You can choose between a wide or narrow blade. A narrower knife allows precision for cutting ribs and chops. Curved boning knives are best for filleting fish, as you can easily maneuver them around bones. 
 
 Material. Boning knives are typically made of stainless steel or carbon steel. A stainless steel knife resists corrosion and stays sharp after many uses. A carbon steel boning knife also holds its edge with multiple uses and is easy to sharpen. It’s a top choice of professional chefs. 

 Handles. Choose a boning knife with an ergonomic or soft-grip handle for maximum comfort and no-slip cutting. Some handles are made from the same piece of steel as the blade, which makes them both stylish and long-lasting. 

Caring for Boning Knives 

Proper maintenance keeps your boning knife sharp and clean. To prevent rusting, wash, dry and wipe the blade as soon as you’re done using it. Apply oil to keep it strong for years to come. Avoid cutting on hard surfaces, which may chip the blade. Stick to wood or polypropylene cutting boards—they’re soft enough to protect your knife. 
 
After several uses, keep your boning knife blade in top shape with a knife sharpener. When the knife is not in use, keep it in a boning knife sheath for safe storage. You can buy boning knife sets that include the sheath.


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