Boning Knives

A boning knife's primary purpose is to remove meat and trim meat and fish from the bone. Boning knife blades vary in length from 4"€ to 7". Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked. For boning roasts, whole hams, lamb legs, veal legs, and filleting fish, a narrow flexible boning knife blade is best. The wider stiff blade on a boning knife is used for cutting raw meat and many other trimming operations on less thick cuts of meat.