Dexter-Russell Traditional 6-inch Stiff Boning Knife, Carbon Steel (2315-6)

Stiff boning knives are for pressure. Separating a beef shank, splitting cartilage at a pork joint or popping a hip socket all need a blade that will not bow under the push. This 6-inch Traditional knife from Dexter-Russell has a stiff carbon steel blade for that kind of heavy boning.

Because it does not flex, it is less suited to fine trimming under skin or fat, but it holds a straight line through dense tissue. Carbon steel sharpens easily and holds a keen working edge, and it will rust if left wet, so dry it after each use. The pattern is a favorite with deer hunters and small butcher shops, and Dexter’s Traditional line has an especially loyal following in the Northeast.

Stiff or Flexible?

For close trimming, the Traditional 6-inch Flexible Boning Knife (1376HB) bends with the meat. A wider stiff-feeling blade is the Traditional 6-inch Wide Boning Knife (1376).