Butchering knives, also known as boning knives, come in many shapes, sizes, and styles. It is one of the most important knives in the entire collection. It is used for removing the internal bones from chicken and meats and can also be used to remove small filets from whole fish. It is an extremely important tool for professionals and enthusiasts. If you are serious about your cutlery, take the time to find the right knife for your style, as well as ability.

The Basics
Butchering knives come in a standard size of six inches. The measurement is always the length of the blade. Butchering knives must have some flexibility in the blade to cut around the hard to reach areas and must have a sharp point to pierce the tough silver skin and be able to cut through chicken bones.

Forged vs. Stamped
Forged butchering knives undergo a treatment to enhance their flexibility, density and hardness. Forged knives are usually heavier in weight and more durable. Stamped knives are cut using a stenciled of a thinner metal. Typically they do not hold the sharp edge as well and are usually less expensive. The handles are made from different materials. Wood handles require the most maintenance and plastic can break if not cared for properly. Chose something that feels comfortable with your grip. Take into consideration the shape of the handle also; they come in various shapes to cater to everyone.

Prices
Butchering knives are priced in a wide range and paying more doesn’t mean you are getting the better quality. For the beginner, find something that is considered durable and practice using it to debone whole chickens. To maintain the sharp blade, do not use it for chopping. Stainless steel blades are easy to clean and do not tarnish when washed with water.