Cuchillos para deshuesar

Boning Knives

Boning knives are tools used to cut bone and skin from the flesh of fish, poultry, and meat. It has a narrow, thin, and flexible blade that makes it ideal for precise cutting, especially in oddly shaped spaces. This type of knife is specifically manufactured to waste less meat and make the deboning process faster.

This knife has a narrow blade and sharp point that's usually between 5 to 7 inches in length. In order to detach meat from the bone, it's specifically constructed to efficiently fit into small spaces. Blades can be curved or straight. There are firmer, stiffer knives that are more suitable for cuts of beef, and there are smaller, more flexible options that are more efficient for cuts of chicken or fish. Furthermore, there are longer specialty knives up to 9 inches long that are used for exceptionally large cuts of meat. Some uses for these knives include: butterflying lamb legs, trimming pork tenderloins, deboning chickens, and removing skin from fish.

These knives are extremely sharp and must be used properly in order to prevent injury. That's why users should follow these directions:

• Remove bones and skin slowly at first if you are new to using one of these knives. Make sure that the handle is dry and will not slip out of your hands.
• Always cut away from your body and use a large enough chopping board to ensure that you have ample workspace.
• Use the knife tip to slice the meat, exposing the bone from the surrounding meat.
• Move the blade back and forth between the bone and flesh until it has adequately exposed the bone.
• Scrape the remaining edges of meat from the bone with the knife.

There are a variety of other uses for these knives besides deboning meat. Its flexibility makes it a versatile kitchen tool. You can use the knife as a cookie cutter; the flexible tip is capable of cutting out desired shapes on cookie dough. It will also work to core cupcakes for filling and carving cakes. The knives work to core pears and apples as well; you will waste less fruit flesh and find it easy to remove the seeds. Skinning and slicing mangoes is also made easy with a boning knife.

Fillet knives are usually thinner and used for more delicate meats, such as fish. More often, fillet knives curve upward while the deboning blades are straight. It is common for fishermen to include a fillet knife with their gear to gut fish. A boning knife is sturdier and works well on tougher cuts of meats, such as beef and pork.