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Details
- The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality.
- The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used.
- The art of boning was already in demand in all ancient cultures. In those days, it was performed with sharpened horn or by a specially shaped stone. A cutting edge was created by hitting the edges of the hard stone. Both of these ancient tools already bore a certain resemblance to today's boning knives.
- The shape of the blade has changed slightly over the years. The knife was initially only used to remove the bones. Skinning, removing the tendons and expertly cutting the individual pieces only came later. The boning knife is available with a blade length of 10 to 18 cm in two different blade shapes (straight and curved) and in different flexibilities (flexible, semi-flexible and stiff). You can choose between the handles from our ErgoGrip, MasterGrip or ExpertGrip butcher's knife series.
- A boning knife has a narrow blade with a pointed tip. The length of blade used depends on the size of the animal or the piece of meat to be cut as well as the kind of cuts. Blade flexibility depends on the intended use, but also on personal preferences. The best thing to do is to assemble your personal selection according to your intended purpose.
Additional Info
| Blade Length (Inches) | 5 in. |
|---|---|
| Blade Length (mm) | 127 mm |
| Blade Width (inches) | No |
| Grind | 50/50 Bevel |
| Steel Type | X55CrMo14 |
| Rockwell Hardness | 56 |
| Stainless | Yes |
| Handle Material | Plastic |
| Spine Thickness (mm) | No |
| Brand | Friedrich Dick |
| Country of Manufacture | Germany |
| SKU | D8 2990 13 |
| Manufacturer's Part Number | 8299013 |
| Manufacturer's Suggested Retail Price | $26.00 |
