A boning knife is an indispensable tool in the kitchen. A good knife can save you time and make more delicious meals. So how should we choose a good boning knife?
1. Find a knife with a flexible blade.
A boning knife with a flexible blade allows you to have greater control and versatility when removing bones and skin not only from cutting meat, but also There are bones removed from fish and poultry. Or, if you plan to use a boning knife to cut thicker pieces of meat (cutting knives, side knives, etc.), you should choose a harder blade specifically for cutting denser meat.
2. Choose a curved blade with a length of 5-6.5 inches (13-16.5 cm).
Most boning knives on the market have feather blades in this range. Shorter, curved blades provide greater control and precise bones from meat and fish. Most boning knives on the market will have feather blades in this range. Shorter, curved blades provide greater control and precise bones from meat and fish.
3. Choose stainless steel blades.
Stainless steel is very durable and can remain sharp after repeated use. Although there are several different stainless steel blades-including lightweight high-carbon blades and more durable cold steel blades-any stainless steel blade is sufficient to make a decent boning knife.
We have selected the boning knife. Next, let’s talk about how to use the boning knife.
1. Deboning
Place the meat in the center of the cutting board and choose a board that is large enough to make sure you have enough space to work.
Place your non-dominant hand on the piece of meat away from the bone to stabilize the cut.
Put the bone on the cut of the meat. In some pieces of meat, the position of the bone may be obvious, but you may need to remove it with a knife Excess fat in order to find the bones.
First, cut the meat along the length of the bone. Use the tip of the boning knife to cut the meat into thin slices to expose the bones from the surrounding meat.
Curl the fingers of your non-cutting hands to protect them. Seeing the blade move back and forth between the bone and the meat, use the tip of the blade to slide over the bone at a slight angle.
Repeat this slicing along the length of the bone until your blade has fully exposed the bone cut from the meat. Stabilize the bone with a hand that you can’t cut, then use your knife to make a small, gentle motion to make the cut the meat that came down was scraped off the bones.
Use a part of the blade to approach the handle for better control of the scraping action. Remove the bone from the meat. If any part of the meat is still connected to the bone, work the center of the blade in a saw motion until you have completely released the meat from the bones. Once your meat is completely removed from the bone, use your knife to remove any broken bone or cartilage attached to the meat.
2. Peel the meat
Put the cut meat in the center of the cutting board and put the skin on it. The skin will have a silver-tone and appear slightly granular compared to the meat.
Use your non-dominant hand to fix the meat on the cutting board, and then point the knife blade down to the skin above the cutting board. If the skin looks shiny, it is probably covered with a layer of fat. You can remove the skin before Pull it away with your fingers, make a small incision where the skin is in contact with the meat, and use the tip of the knife to cut the part of the silver granular skin that is in contact with the meat.
Your initial gap should be no more than 1 inch (2.5 cm) long. Use your non-dominant fingers to hold the separated skin. Once you have completed the first incision, you should be able to separate a small amount of skin from the meat with your fingers, continue to slice between the skin and the meat and make a few short, small incisions along the length of the wound, then use your non-dominant hand to continue pulling upwards.
The excess skin should look like a thin, 1-2 inch (2-5 cm) wide ribbon, and you are slowly cutting from the flesh, bend your blade upwards, and make a few long, slow cuts Once you remove 2-3 inches (5-8 cm) of skin from the meat, start making longer incisions along the length of the incision.
Use your non-dominant hand to continue to collect the silver skin, because the blade is separated from the meat. Once the beef and beef are separated, remove the skin of the beef. Once your blade has successfully cut the piece of meat from the front to the back, Throw away the ribbon on the leather. Once you remove a piece of skin, a clean piece of meat should be exposed. Repeat this action until your whole piece of meat has no skin.
3. Fish fillet peeled
Place the fish skin-side down on the cutting board, the fillets should be placed horizontally on the board, and the tail should be close to your body.
If your fillet does not have a tail, then the thinner side of the fillet should be closest to your body. Make a small 1-2 inch (2-5 cm) incision at the bottom of the tail, and use the tip of a knife to cut the fish directly into the fillet Joint with a fishtail.
This incision should be parallel to the skin and should not pass through the skin.
Use your non-dominant hand to lift the fish fillet from the tail, cut the blade along the length of the skin into thin slices, and after you make the first incision, use your non-dominant hand to slide between the fish fillet and the fish skin with your knife, at the same time tighten the skin of the fish in the opposite direction.
Use the flexibility of the blade to trace along the entire length of the fish and check to make sure you are cutting close to the skin. Once you have cut a third of the fillet, put down the knife and use your hand to pull the fillet away from the skin.
Open to make sure your knife is close enough to the skin. If you find that a lot of filet steak is still attached to the skin, adjust the position of the knife so that it is closer to the skin and remove the skin from the fillet. Once you trace the length of the skin with the blade, the fillet The fish skin should be removed.
The above is about how to use the boning knife.
