Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily manoeuvrable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily, making it an ideal companion for meat preparation.
Features
- Sharp, pointed blade: Ideal for removing bones or skinning meat and poultry.
- Easily manoeuvrable: Genuinely precise control for detailed meat preparation.
- Forged in Solingen, Germany: Over 200 years of knife-making expertise in every blade.
- Two sizes available: 14cm or 16cm, depending on the task.
Specifications
- 14cm: Blade length 14cm, blade width 3.1cm, handle length 11.2cm
- 16cm: Blade length 16cm, blade width 3.1cm, handle length 11.2cm
- Material: Premium Forged Steel
- Manufactured in: Solingen, Germany
- Production method: Forged
- Rockwell hardness: 58 HRC
- Guarantee: Limited Lifetime
Care
- Washing: Wash by hand and immediately towel-dry. Avoid using abrasive sponges or leaving your knife soaking in the sink.
- Storage: Safely store your knife using a storage solution.
- Chopping boards: Avoid cutting on hard surfaces such as metal, glass or hardwoods like bamboo.
- Maintenance: Regular honing is essential to keep your knife performing at its best. Sharpen as needed using a whetstone, sharpening steel, or hand-held knife sharpener.
Questions and Answers
Q: Is it dishwasher safe?
A: No, handwash and dry immediately, since dishwashers can blunt and chip the blade over time.
Q: What's it best used for?
A: Removing bones, skinning meat and poultry, and trimming tendons and fat during meat preparation.
Q: Which size should I choose?
A: The 14cm suits more detailed work, while the 16cm gives a bit more reach for larger cuts.