Boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh. Boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to
Bone (corsetry) unflattering ways. Many modern bodices, strapless gowns and lingerie use a variety of plastic boning because it is much cheaper. Modern steel bones come in two basic varieties: "flat" steel boning (sometimes called just "enamel" or "rigid" boning) and "spiral" steel boning. Spiral boning is flattish but thicker than flat boning because of the tips required on the ends. Flat boning bends in only one direction, while spiral steel boning bends easily in two directions. Spiral steel boning may thus be used on curved channels or where a more gentle support is acceptable. Both varieties are rigid lengthwise. Modern corset