How to Use a Boning Knife

Table of contents:

How to Use a Boning Knife
How to Use a Boning Knife
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The knives used for boning are thin, sharp and flexible because they must be able to remove the meat from the bones, skin and bones (in the case of fish). The special curvature of these blades allows you to work close to any type of joint or bone, cutting the meat cleanly. The flexibility of the boning knives also allows you to cut pieces as thin as possible.

Steps

Part 1 of 3: Remove the Bones

The main use of these knives is precisely the removal of the flesh from the bones. You can use the same blade for different cuts of meat.

Use a Boning Knife Step 1
Use a Boning Knife Step 1

Step 1. Identify the bone

Use a Boning Knife Step 2
Use a Boning Knife Step 2

Step 2. Make an incision in the meat up to the bone, exposing it to the center of the cut, or so that it is wrapped in the meat

Use a Boning Knife Step 3
Use a Boning Knife Step 3

Step 3. With the knife, work around the bone to separate it from the fat and meat

Use a Boning Knife Step 4
Use a Boning Knife Step 4

Step 4. Grab the knife so that it is slightly angled to the bone and insert it where it attaches to the meat

Use a Boning Knife Step 5
Use a Boning Knife Step 5

Step 5. Turn the blade slightly to slide it along the bone; the curvature of the knife should help you get around the larger bones and joints

Use a Boning Knife Step 6
Use a Boning Knife Step 6

Step 6. Work the entire length of the bone with a "saw" motion until you have completely freed it from the flesh

Part 2 of 3: Remove the Skin from the Flesh

This type of knife is also used to remove the skin from pieces of pork or lamb that have a hard "coating". If you remove the skin before cooking, you will have a tender final dish.

Use a Boning Knife Step 7
Use a Boning Knife Step 7

Step 1. Put the meat on the cutting board with the skin facing up

Use a Boning Knife Step 8
Use a Boning Knife Step 8

Step 2. Use the tip of the knife to make a small incision between the flesh and the skin

The incision should slide under the skin, lifting it slightly.

Use a Boning Knife Step 9
Use a Boning Knife Step 9

Step 3. Grab the flap of skin with your non-dominant hand

Use a Boning Knife Step 10
Use a Boning Knife Step 10

Step 4. Pull the skin upward as you slide the knife blade under the skin

Use a Boning Knife Step 11
Use a Boning Knife Step 11

Step 5. As you move the blade back and forth, keep pulling the skin upward

Use a Boning Knife Step 12
Use a Boning Knife Step 12

Step 6. Start on the part of the meat closest to you and work your way to the furthest part until all the skin is removed

Part 3 of 3: Remove the Skin from the Fish

You can also use the knife to debon the fish, to remove the skin from salmon or trout fillets. The flexibility of these blades is of great help in this task.

Use a Boning Knife Step 13
Use a Boning Knife Step 13

Step 1. Place the fish fillet on the cutting board, skin side down

Use a Boning Knife Step 14
Use a Boning Knife Step 14

Step 2. Hold the fish firmly against the cutting board, using your non-dominant hand

With the knife, separate some of the meat from the skin at one end of the fish.

Use a Boning Knife Step 15
Use a Boning Knife Step 15

Step 3. Lift the flesh of the fish a little as it begins to detach from the skin in order to have a flap that is easier to grasp

Use a Boning Knife Step 16
Use a Boning Knife Step 16

Step 4. Work the fish with the knife from side to side keeping the tip of the blade towards the cutting board

Thanks to the flexibility of the knife you can cut the meat very close to the skin.

Use a Boning Knife Step 17
Use a Boning Knife Step 17

Step 5. Continue moving the knife from side to side, pressing the tip down until you have removed all the skin

Advice

  • Choose a knife that is long enough to reach the bone or completely slice the piece of fish.
  • These knives are available in different lengths, with 20cm and 22.5cm being the most popular.

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