A boning knife is specifically used to cut meat away from the bone. The blade length is usually 5 or 6 inches long, which is shorter than your typical filleting knife used for cutting fish. The short thin blade of the boning knife is usually flexible enough to easily move around the bones in beef, chicken, pork and other types of meat.
Instructions
1. Sharpen the blade of your boning knife before use.
2. Grasp the handle of your boning knife by wrapping all four fingers around the handle. Your thumb should be positioned just beyond the handle on the bolster.
3. Slide your index finger up on the other side of the bolster in order to get a better grip.
4. Insert your boning knife blade into your choice of meat, separating parts by cutting along the natural seams. Make sure you have a firm grip on the handle before cutting.
5. Run your boning knife along bones to separate the meat from the bone. Your boning knife will not easily glide along the bone, you must use your knife to saw and scrape the meat from the bone.
6. Clean your boning knife thoroughly after use and dry before putting away.
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