Description
Thick boning knife, various versions
The boning knife: The boning knife is an essential piece of equipment in every sausage kitchen. Depending on the type of meat and personal preference, the "boning knife" is used with a blade length of 13-21 cm and various degrees of flexibility. Traditionally, it is used to remove and separate the bones from the meat. The rigid blade ensures better knife control. The flexible blade can be guided close to the bone, minimizing meat residue. However, this type of flexible blade should only be used by professionals.
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