Tool:Boning Knife: Difference between revisions
From Wiki_Recipe
Jump to navigationJump to search
m 1 revision imported |
No edit summary |
||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
[[File: | [[File:Hendi Ausbeinmesser 2016-08-22 (1).jpg|thumb|right|300px|A thin, semi-flexible boning knife]] | ||
A '''boning knife''' is a specialized, highly tactical blade. It is remarkably thin and narrow, designed specifically to pierce meat and seamlessly trace the contours of bones. | A '''boning knife''' is a specialized, highly tactical blade. It is remarkably thin and narrow, designed specifically to pierce meat and seamlessly trace the contours of bones. | ||
Latest revision as of 15:03, 16 October 2026
.jpg)
A boning knife is a specialized, highly tactical blade. It is remarkably thin and narrow, designed specifically to pierce meat and seamlessly trace the contours of bones.
Characteristics
- Blade Length: Typically 5 to 6 inches (13-15 cm).
- Profile: Very narrow blade tapering to a sharp, piercing point.
Primary Uses
- Breaking down whole chickens and separating joints.
- Removing silver skin and trimming large caps of fat.
