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The boning knife is an essential utensil in the kitchens of meat lovers. Yet, contrary to what its name could imply, it is not used to cut bones, but to remove flesh by cutting around them. Thanks to its thin, flexible and curved blade, the boning knife can do a precision work while limiting waste.
The boning knife: the multitask knife of meat lovers
Thanks to its medium size and its thin and sharp blade, the boning knife can be used at different stages of the preparation of your meat.
Medium-sized, the blade of a boning knife is between 12 and 18 cm. It is thin, flexible and pointed, and can also be curved or just slightly incurved depending on the models. Both sharp and solid, it is yet not designed to deal with thick bones or hard carcasses, contrary to what its name could imply.
Whether it is made with wood, steel or polymer plastic, the handle of your boning knife must hug the shape of your hand perfectly, and be light enough for your gestures to be both precise and quick.
How to use your boning knife properly?
Game, meat or poultry: nothing can resist your boning knife! Its flexible and thin blade can get easily into flesh for a perfectly prepared meat:
- Remove flesh from bones by scrubbing it delicately with optimal precision so as to limit waste, thanks to your boning knife.
- Cut and remove thin or small bones from the rest of the carcass without effort. Be careful not to twist too strongly if you hit a thick bone. If you feel you need to force a little too much, take another knife so as not to damage your boning knife.
- Skin your poultry and game with only a few precise and simple gestures.
- Slice your pieces of meat the size you want very easily thanks to your practical and sharp boning knife.
- Dress your meat in one go with your boning knife. Thanks to its pointed blade, you can easily skim the fat off and remove nerves from your pieces of meat, for even more delicious and gourmet recipes.
