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.

 

Wooden handle knives are the most popular handle material in the world. The Traditional line of cutlery has stood the test of time and is the choice of many who appreciate the feel of a wood handle. This Traditional Knife features a high-carbon steel blade. Including an individually ground and honed edge for just the right flexibility and durability. The handles are durable and require minimal maintenance if cared for properly, these knives will last you a lifetime. There is something to be said for great American-made knives that have been used since the early 1800s. 
 

• Superior blade shape for easier slicing
• Unique edge geometry for long-lasting, easily restored performance
• Hand honed to the ultimate edge
• Formed handle for comfort and functionality
• Polished Rosewood handles
• Large brass compression rivets