Jump to content

Talk:Boning knife

Page contents not supported in other languages.
From Wikipedia, the free encyclopedia

[Untitled]

[edit]

"Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish." This sentence sounds a bit.. eh.. It could be improved. — Preceding unsigned comment added by 84.203.40.249 (talk) 23:31, 9 June 2012 (UTC)[reply]