Boning knives

Boning knives are used to remove bones from cuts of meat. The blade is quite thin and may be between 10 and 18 cm (4″-7″) long. Boning knives always end in a sharp tip to pierce the meat, split fat zones, and to cut between tendons, sinew and joints. Rigid boning knives are used for pork and beef, and more flexible ones are a better option for fish and poultry.