Bunzl Necropsy
Boning Knife is thin and sharp and is
the go to blade for removing bones from meat and skinning fish. When cutting tough meat like beef and pork
use a stiff boner and use a flexible boner for poultry and fish. When working around the bone use a curved boning
knife with an angle. Use a narrow boning
knife for boning ribs and meat chops.
Use a wide boning knife for chicken and pork. The blades are made of high carbon steel and
have superior blade shape and retention.