If you're a seasoned butcher, you've probably thought if you really need to buy a boning knife.  'clearly, it's not a standardized answer query-it really depends on the amounts and types of meat you 're dealing with on a regular basis.

For starters, Boning knives have long , thin , flexible edges with sharp tips that make it easier and safer to pierce meat compared to a butcher’s knife. The blade is designed for the cutting of raw meat from the bone through ligaments and connective tissue.

Parts of a Boning Knife 

Blade

 The long , thin edge of a boning knife is suitable for working across the bones to detach them from the meat, and to extract the skin from cuts. It is usually made of stainless steel, to ensure the blade remains hygienic and robust. 

Handle

A boning knife's handle can vary according to what kind of product it's made of. Some butchers recommend wood, but this can make it difficult to properly clean the knife, as wood tends to warp in hot water. Others prefer metal although some people can find their grip on it cold and less comfortable.

Shapes and Sizes

Standard boning knives are 5 to 6 inches long, but some can go as long as 9 inches. And the cutting edge would be relatively straight from the heel to pass through rounded bones, with an upward curve to the sharp tip. Arched blades have become pretty common though. In these models the whole blade rises like a scimitar upward from the handle.

Choosing the Right Boning Knife

Flexible Boning Knives 

A flexible version of a boning knife is best suited for thinner products, or smaller-bone proteins that need a little more dexterity. A flexible blade is the way to go when you want the blade to bend along contour lines, like poultry or fish, and when skin is removed or excess fat and soft tissue like "blue" skin is trimmed.

Stiff Boning Knives

The stiffer boning knives are better suited for cutting into harder, thicker cuts of meat such as beef or lamb, which with more delicate, flexible knives may be more difficult to cut clean. Stiff boning knives have straighter blades more often than not, the easier to keep the cut clean and precise while keeping the amount of wastage to an absolute minimum.

Cleaning a Boning Knife

As for most kitchen knives, washing and drying your knives by hand right after use is safest. Despite the fact that most knives are made of stainless steel and thus reasonably resistant to corrosion, water can swell and warp wooden handles, break into cracks, risk of hygiene, and worsen the chromium-protecting coating.

Meats get a lot of their taste from the muscle-contacting fat, bone, and blood, and if you just cut the meat away with, say, the knife of a chef, you leave a lot of flavour on the bone. Plus, investing in a good boning knife will lead to some nice savings if you are searching for ways to stretch out your food budget. And, to take care of that savings visit this Honing or Sharpening: What does your knife need? To make it even better.