F. Dick Superior 6-inch Straight Stiff Boning Knife

Think of this as an all-purpose boning knife. The 6-inch straight stiff Superior blade breaks down chicken and small fish, bones a leg of lamb and frenches ribs, and it covers most general work in meat and seafood.

There are many specialized boning knives, with different lengths, curves and flex. The straight stiff 6-inch is the generic version a cook can rely on when only one boning knife will be bought. The stiff blade levers joints and holds a straight line along a flat bone.

For a home cook who buys whole chickens or lamb legs, it is the one boning knife to start with. The 6-inch length is long enough for a lamb leg and short enough for a chicken. It also trims silver skin from a pork tenderloin.

For flex around poultry bones and silver skin, the Premier Plus 6-inch flexible boning knife is the alternative. Butchers working long shifts may prefer the ErgoGrip 6-inch straight stiff boning knife. Our knife shapes guide covers boning knives.