Boning Knives

When it comes to shopping for a boning knife, you may feel overwhelmed by all of the different varieties offered. The basis of choosing the right boning knife starts with the size of the meat you plan to process. The most common sizes used in kitchens range from 5 to 8 inches. The wider the boning knife, the less flexibility, so they are perfect for using on less tender meats like pork or chicken. On the other hand, if you have a more tender cut like salmon, roasts, or whole ham, the narrow flexible boning knife is recommended. You want your knife to be able to make fine movements, getting right between the meat and the bone without waste.