IN THE PRESS
YOUNG COOKS PROGRAM
With its slender upward curved blade, a boning knife is designed to remove bones from meat, poultry and fish. The blades can be flexible or stiff, generally 5-6” in length and provides control and precision resulting in maximum yield. Flexible fillet knives have blades that are extremely pliable. This allows the blade to conform to the shape of the item that you are skinning, boning or filleting. Fillet large sides of salmon, de-bone trout or shave dried and cured meats with this style of knife.