← Glossary
Boning Knife
A narrow, flexible knife designed for removing meat from bones and precision work around joints.
Boning Knife: Precision in Motion
The boning knife is a specialized tool designed for the meticulous work of separating meat from bones. Its narrow, often flexible blade allows for precise navigation around bones, joints, and connective tissue.
Design Features
A typical boning knife features:
- Blade length: 5 to 7 inches for optimal control
- Blade width: Narrow profile to fit between meat and bone
- Flexibility: Medium-flex for navigating curves, rigid for heavy-duty tasks
- Point: Sharp, acute tip for precision work
Applications
Boning knives excel at:
- Deboning poultry, fish, and meat cuts
- Removing skin while preserving meat
- Following natural separation planes between muscle groups
- Working in tight spaces around joints and bones
Technique Considerations
Proper boning technique involves keeping the blade in constant contact with the bone surface, using the sharp edge to separate meat from bone along natural fascial planes.