The Brute Forged boning knife is made for work a chef's knife is too unwieldy for. The blade is narrow and rigid, so you can steer the tip along the bone without the knife wandering. That lets you free meat rather than cut it away: you keep more on your board and the pieces look neater.
Typical jobs for this knife: taking a chicken breast off the carcass, removing the membrane from spare ribs, boning a pork shoulder or leg of lamb, and trimming sinew and silverskin off a piece of meat. Even when you buy meat on the bone and portion it yourself for the kamado, this is the knife you start with.
- Narrow, rigid blade for working along bone
- Forged steel with the matte Brute Forged finish
- Tip holds its line, even under pressure
- Cuts sinew and silverskin away cleanly
- Complements a chef's knife and carving knife well
How to work with the Brute Forged boning knife
Work dry and with care. Lay the meat down stably, first feel with your fingers where the bone runs, then cut along the bone in short strokes with the tip. Let the knife feel the bone rather than pushing through it. For silverskin, place the tip underneath, tilt the blade slightly up and pull through with the cutting edge away from the meat.
Care
Wash the knife by hand after use, especially after handling raw meat, and dry it immediately. Not dishwasher safe. Store it on its own, for example on a magnetic strip or in a sheath, so the thin tip doesn't get damaged. Hone the edge regularly, since with a narrow knife you notice a dull edge straight away.
For portioning and cutting after boning, check the knives for a carving knife from the same range. Find a sturdy board at the serving boards and cutting boards, and to keep the edge at the right angle, use a sharpener from the Horl knife sharpeners.
