boning knife


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bon·ing knife

(bō′nĭng)
n.
A knife with a narrow blade and a sharp point, used for removing the bones from poultry, meat, and fish.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Translations

boning knife

ncoltello per disossare
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in periodicals archive ?
Thomas Keller by Cangshan 17-Piece Knife Block Set - Richly grained American walnut block showcases the beauty of this set, which includes a peeling knife, paring knife, serrated utility knife, tomato/cheese knife, boning knife, six fine-edge steak knives, santoku, bread knife, chef's knife, honing steel, kitchen shears, and 16-slot walnut knife block.
As for a knife, seek out a 5- or 6-inch flexible boning knife, typically $20 to $40 online or at a kitchen store.
You just need a good boning knife and you could be butterflying a leg of lamb."
The boning knife: Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked.
* BONING KNIFE: A slender, often curved, 5- to 6-inch blade that can be flexible for moving around bones and joints.
Preparing & marinating the goat leg: Using a sharp, narrow boning knife and your hands, peel and trim away the leathery membrane, known as caul, and any thick patches of fat.
Next remove the rear quarters by working around the ball joint and pelvis with a boning knife. It's not difficult, providing you have a sharp knife and some basic knowledge of a deer's anatomy.
I slide my boning knife in and cut off the entire roast, cutting around the bone and hip, lymph node and large chunk of fat accompanying it.
Since knives are so important in food preparation, Santos advises home cooks to start their collection with three basic knives: a chef's or cook's knife, a paring knife and a boning knife.
Forged in Germany and finished in Switzerland, the knife set includes (1) 4 1/4 in paring knife, (1) 6 in flexible straight boning knife, (1) 8 in chef knife, (1) 9 in offset bread knife, (1) 10 in hollow edge slicing knife, and (1) 9 in sharpening steel, all housed in an 8-pocket canvas knife roll.
At Asia Asia, we use a Pacojet, a double Robata, an Electrolux French top oven, the Masahiro brand Yanagi knives for sashimi, and the Nenohi brand Teba boning knife for sushi.
For example, a boning knife is a better tool than a chef's knife for boning a leg of lamb, he said.