Boning knife

A maitre cuisinier's point of view The boning knife, a type of knife that is rarely found in a kitchen these days. This type of use is attributed to the kitchen position of the boucher - rotisseur and also saucier, who must separate meat from the bone. When carving any kind of animal, this knife is indispensable due to its characteristics. There are boning knives with flexible or rigid blades.

What is the definition of a boning knife?

Boning knives are tools that are ideally suited to the cutting of meat, game and poultry due to the nature of their blades. They usually have a rigid and very stable blade that ensures high breakage resistance. In rare cases, for more delicate work on fine poultry, fish or crustaceans, flexible blade steels are used.

What are boning knives used for?

The cutting of meat, game or poultry and other animal beings is the prerequisite for further processing in the kitchen. This type of knife is used for rough division into breast, leg, front leg, back etc. to ensure further processing.

Which boning knife should I choose?

The professional chef will primarily choose a boning knife with a rigid blade. However, if he specializes in processing poultry, he also likes to work with a flexible blade. Boning hollow poultry can be done with a flexible blade. Separating a pork or beef loin from a chops requires a rigid, unbreakable blade. The blade length is usually set to 13 cm. Allows you to have the right blade size for universal use. The Boucher butcher is more likely to use a handle made of plastic in everyday use, the ambitious meat sommelier tends to use attractive wood.

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