| 词条 | Boning knife |
| 释义 |
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.[1] Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish flesh from its bones. References1. ^{{citation|author=Brown, Alton|url=http://www.goodeatsfanpage.com/Season9/flounder/flounder_tran.htm|title=Flat is Beautiful III (transcript)|publisher=Food Network|date=May 4, 2005}} {{Knives}}{{DEFAULTSORT:Boning Knife}}{{cooking-tool-stub}} 1 : Kitchen knives |
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