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F. Dick ErgoGrip 6-inch Wide Stiff Boning Knife

F. Dick ErgoGrip 6-inch Wide Stiff Boning Knife

A wider blade turns a boning knife into something closer to a small butcher knife. This 6-inch ErgoGrip model handles ordinary boning and also breaks down sections of meat, so one knife can cover both tasks at a small shop or a deer camp.

The extra width has a practical benefit. A blade loses width each time it is sharpened, and a wide blade can take more sharpening before it becomes too narrow to use. The stiff spine makes it a reliable tool for removing the backstrap from a deer and for seaming a beef round into its muscles.

The extra height of the blade also gives the knuckles more clearance from the board during long seaming cuts.

For tighter boning around joints, the narrower 6-inch straight stiff boning knife turns more easily. When the work shifts to heavier breaking, the 6-inch ErgoGrip butcher knife is broader still. The comparison table below lists the other ErgoGrip boning blades.

SKU: D8 2259 15

Availability: In stock

$18.20

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Details

Specifications

Blade length: 6 inches (15 cm)
Blade: Wide, stiff
Series: F. Dick ErgoGrip
Steel: X55CrMo14 stainless steel
Hardness: 56 HRC
Handle: ErgoGrip plastic
Spine: Rounded
Certification: NSF
Made in: Germany
Item number: 8225915

ErgoGrip Boning Knives Compared

A stiff blade pushes through joints and dense meat; a flexible blade bends to follow the bone. Curved blades give a longer edge for drawing cuts, and straight blades track flat bones. Our kitchen knife shapes guide shows the boning profiles side by side.

Knife	Length	Blade	Typical work
ErgoGrip 4-inch Straight Stiff Boning Knife	4 in.	Straight, stiff	Poultry joints, small cuts
ErgoGrip 5-inch Straight Flexible Boning Knife	5 in.	Straight, flexible	Silver skin, small fish
ErgoGrip 5-inch Straight Stiff Boning Knife	5 in.	Straight, stiff	Venison backstrap, pork
ErgoGrip 5-inch Curved Flexible Boning Knife	5 in.	Curved, flexible	Following bone contours on poultry and pork
ErgoGrip 5-inch Semi-Flexible Boning Knife	5 in.	Semi-flexible	Poultry wings, legs and breast meat
ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle	5 in.	Curved, stiff (blue, black or red handle)	Separating chicken wings and legs
ErgoGrip 6-inch Curved Flexible Boning Knife	6 in.	Curved, flexible (also in black)	Poultry breakdown, silver skin, fish
ErgoGrip 6-inch Semi-Flexible Boning Knife	6 in.	Semi-flexible	Duck, chicken and turkey
ErgoGrip 6-inch Straight Stiff Boning Knife	6 in.	Straight, stiff	Pork butts, venison loins
ErgoGrip 6-inch Curved Stiff Boning Knife	6 in.	Curved, stiff	Poultry and pork joints
ErgoGrip 6-inch Wide Stiff Boning Knife	6 in.	Wide, stiff	Seaming larger cuts, heavy boning
ErgoGrip 7-inch Semi-Flexible Boning Knife	7 in.	Semi-flexible	Longer boning cuts and filleting

Tips for Best Results

A few passes on a steel keep this edge aligned between sharpenings. Hold any consistent angle from 15 to 25 degrees. For a plant or shop, the EuroCut 12-inch Round Regular Cut Steel is our best-selling steel; the Dickoron Micro 12-inch Oval Super Fine Cut Steel gives a finer edge. See our honing steel guide for technique.

Care

Wash by hand in warm water with a mild detergent, rinse, and dry the knife before putting it away. Store it in a scabbard, sheath or blade guard so the edge does not knock against other tools.

Additional Info

Blade Length (Inches)	6 in.
Blade Length (mm)	No
Blade Width (inches)	No
Grind	50/50 Bevel
Steel Type	X55CrMo14
Rockwell Hardness	56
Stainless	Yes
Handle Material	No
Spine Thickness (mm)	No
Brand	Friedrich Dick
Country of Manufacture	Germany
SKU	D8 2259 15
Manufacturer's Part Number	8225915
Manufacturer's Suggested Retail Price	$28.00

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