Boning & Carving Knives
Boning Knives - The curvature makes it easy to separate skin and bones away from the flesh. Moreover, when handling delicate meat (e.g. quail), curved boning knives are your best option. On the other hand, a straight blade is better suited for detaching chunks of meat such as beef
Carving Knife - A carving knife is used almost exclusively for carving all types of both raw and cooked meat, from brisket to a holiday ham. Typically, they have a long, thin blade with a pronounced tip that improves precision and maneuverability, even around bone, fat, and cartilage.
Carving Knife - A carving knife is used almost exclusively for carving all types of both raw and cooked meat, from brisket to a holiday ham. Typically, they have a long, thin blade with a pronounced tip that improves precision and maneuverability, even around bone, fat, and cartilage.
