(bō'nĭng)
n.
A knife with a narrow blade and a sharp point, used for removing the bones from poultry, meat, and fish.
boning knife
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A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ inches) in length, it features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish[1].
Newer designs, such as the Gokujo Boning and Fillet Knife from Shun, feature an arcing blade (like a samurai sword) to enhance the ease of a single pass cut in removing fish from its flesh.
References
- ^ Brown, Alton (2005-05-04), Flat is Beautiful III (transcript), Food Network, http://www.goodeatsfanpage.com/Season9/flounder/flounder_tran.htm
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Boning knife". Read more |
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