Boning knives

What is a boning knife used for?

The boning knife for chicken or any other type of meat and fish is mainly used to separate the meat from the bone and spines of fish fillets. This type of knives are quite different from those we can see in a traditional kitchen. The boning knife has specific features: a blade with a very thin and narrow tip, between 12-20 cm of edge and very rigid.

Professionals often use this type of tool to clean the bones of each piece.

Professional boning knife types

The boning butcher knife is classified into two different types:

Flexible: the blade fits completely to the surfaces. They are perfect for cleaning small or medium areas.
Rigid: the cut of these knives is very firm and precise. They are mainly used on very large pieces.

At Arcos you can find nitrum stainless steel boning knives. This material facilitates the use, cleaning and durability of the knife for professionals and amateur cooks. You will notice the difference as soon as you use it. As with any other knife, we recommend using sharpeners to sharpen the blade that wears out over time.

How to use a boning knife for ham?

One of the major uses of the curved and professional boning knife is to clean and remove the bones of serrano or Iberian ham. This technique is quite complex and precise, so you must be very careful if you are going to perform this action at home. Buy a boning knife at Arcos Discover the different models of boning knives for meats and fish available at Arcos of first quality.

Choose the one that best suits your main uses and use it recurrently in your kitchen.