Thin and sharp, the boning knife is the go-to blade for removing bones from meat and skinning fish. Several types of boning knives make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a flexible boner for poultry and fish.  When working close to and around the bone, a curved boning knife will give you a better working angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while you would use a wide boning knife for chicken and pork. 
 

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