What’s a boning knife?

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A boning knife is a kitchen tool designed to remove bones from cuts of meat, typically before cooking. The highly specialized tool is vital to any cook looking to create boneless cuts of meat. Butchers and meat processors keep boning knives, as do most commercial kitchens. Most kitchen stores offer boning knives in an assortment of sizes, as different cuts of meat require different boning knives.

The blade of a boning knife is thin and short, allowing it to slide easily between the flesh and bone in a cut of meat. The handle can have a variable length and can be made of wood, plastic, bone or metal. Using a boning knife ensures that the maximum amount of meat is removed from the bone cleanly, reducing waste in the kitchen. The knife is also extremely sharp, so it can cut through fibrous tissue cleanly.

Smaller, more flexible boning knives are good for smaller cuts of meat like pork chops. For larger cuts such as roasts, a large boning knife with less give is recommended, to reduce the likelihood of injury. A boning knife is almost always used in the back of the house and does not appear on the table, as it is part of the preparation of the meat, it is not needed.

A related concept is the fillet knife, which is used for cutting cuts of fish. A fillet knife has a longer blade, so in theory it can be used to gently lift and separate all of the fish’s bones at once. Because fish skin is relatively thin, a fillet knife can also be used to quickly peel a cut of fish.

As with most kitchen knives, a boning knife should be hand washed in warm water and mild soap as a general rule, since running a boning knife through the dishwasher can cause it to dull. Drying the knife on a soft cloth immediately after washing is a good idea, as this will prevent stains and marks on the blade. It’s also important to sharpen a boning knife regularly, because the knife will lose effectiveness as it dulls. Wooden handles need to be oiled periodically to keep the wood in good condition.

When selecting kitchen knives, try to buy them individually, rather than buying a set. Many knife sets come with unnecessary blades that will never be used, making the knife set rather wasteful. Look for knives with solid construction and try to avoid cheap metals. Carbon and stainless steel are both good choices for boning knife blades. Always keep knives out of the reach of curious children and pets, or purchase blade guards.

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