How To Choose A Boning Knife
Dexter Russell offers a variety of boning knives across several product lines to ensure that there is a knife that fits your needs.
Narrow Boning Knives
Use a narrow boning knife on ribs and chops to cut through and around bone and cartilage, easier and more precise.
Wide Boning Knives
Use a wide boning knife for chicken and pork.
Flexible Boning Knives
Use a flexible boning knife similar to how you would a fillet knife by filleting and skinning thinner cuts of meat that are more intricate to bone and easily pierced.
Stiff Boning Knives
Use a stiff boning knife to cut tougher meats like pork or beef. Stiff boning knives will not bend when force is needed during the boning process.
Curved Boning Knives
Use a curved boning knife to give yourself a better working angle when cutting close to and around the bone.