Boning knives

More information about  boning knives

Discover the  boning knives from 3 Claveles. The main function of a boning knife is, as its name implies, to separate the bone from the meat, moving the blade of the knife along the edge of the bone.

Although most chef's knives can also be used for this purpose, it is the  boning knife that has the best blade shape for this task. The grip of a good boning knife should be firm but not too tight. It should be large enough for your index finger to go all the way through, but small enough to maintain a snug fit against your finger.

 Boning Knives are an essential tool for any cook or meat lover. These knives have thin, sharp blades that are used to cut around bones and separate meat from them. Boning knives are also useful for preparing meats for roasting or for thinly slicing bone-in steaks.

There are many different types of  boning knives available, each designed to serve a specific purpose. Some boning knives have long, thin blades to easily reach bones in meat, while others have shorter, wider blades for more precise control. Boning knives also come in different blade materials, such as stainless steel and carbon steel, each with their own advantages and disadvantages.