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Recipes
How To
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Boning Knives
- Use a narrow Boning Knife on ribs and chops, where a thin blade is needed to cut through bone joints and cartilage
- A 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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