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Prepare Delicious Cuts with A Boning Knife

Experience the difference a high-quality boning knife makes when you prepare your favorite meats, fish and poultry. This long, pointed knife is specifically designed to remove the bones from animal sides or carcasses before preparing the meat for cooking. This is a specialty knife that sticks to its main purpose. It's one that anyone who loves a juicy bird or filet should have on hand. The specific cuts of this knife help connect you to every stage of your culinary prep and result in an especially satisfying meal.

What Is A Boning Knife?

Boning knives are long and narrow knives with a highly sharp blade. At the tip of the knife is an extremely sharp point that is used to puncture meat and begin the process of deboning.

  • These knives are very sharp because they are intended to remove flesh and muscle from bone and sinew. For this to be a clean, effective process, find the sharpest blade possible and keep it sharp with in-home care.
  • The mid-length blade gives you enough length to dig into thicker animals or animals with deeper rib cavities. It's not so long as to make it unwieldy, though. A shorter knife is often easier to control.
  • Heavier handles compared to other knives of this length help you balance your work. You need to maintain a strong grip and dextrous control to properly prepare your meat.

Butcher's or brisket knives are slight variations of the classic boning knife. A brisket knife has a wider blade to cut across the sagittal and anterior planes of the bone where brisket meat rests, right at the animal's thymus.

The Difference Between Fillet and Boning Knives

If you love to eat a lot of fish, you may want to invest in a fillet knife, too. These knives are a little different than a traditional boning knife. They're longer and more flexible.

Select The Best Boning Knife

Choose the best boning knife for you based on your kitchen and culinary preferences.

  • Protective bolsters help keep fingers safe when you're working on a strong cutting motion to shear muscle from bone.
  • Flexible blades are also necessary. When you cut with force, your blade needs to give so that it maintains its power instead of becoming brittle.
  • Eastern or Western styles of knives can be used as boning knives. Asian styles may have a more trapezoidal profile to the blade to cut at refined angles.
  • Specialty boning knives include deeply curved blades, blades that curve backwards beyond the handle or thick ends instead of a spear.

After you select a knife for deboning, be sure to pair with a high-end carving knife to serve the cooked meal.

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