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     How To  

Boning Knives

  • Use a narrow Boning Knife on ribs and chops, where a thin blade is needed to cut through bone joints and cartilage
  • Stiff Boning Knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish
  • Use a Wide Boning Knife for chicken and pork

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