A boning knife is a type of kitchen knife specifically designed for the task of deboning meat, poultry, and fish. This knife typically features a narrow and sharp blade with a pointed tip. It allows for precise and controlled cuts to separate meat from bones, remove skin, and trim excess fat. The flexibility of the blade varies, with some boning knives having more flexibility to navigate around bones and joints, while others have a stiffer blade for heavier tasks.
When using a boning knife, it’s important to have a firm grip and use a technique that ensures safety and accuracy. Proper maintenance and sharpening of the blade are also essential to keep it in optimal working condition.
My name is David Hoehler, and I’m a full-time knifemaker located in Sheffield Beach on the breathtaking North Coast of KwaZulu-Natal, South Africa. From the earliest days I can recall, I’ve been captivated by knives. At the tender age of 6, I received my very first Swiss army knife, and from that moment, a knife has been a constant presence in my pocket. It was in 2014 that I decided to embark on a journey to craft these cherished tools of utility, beauty, and precision.