A butcher knife with a short narrow blade used for removing bones and trimming meat. Blades are usually 5″ or 6″ in length and come in a variety of flexes from stiff to super-flexible. Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked. For boning roasts, whole hams, lamb legs, veal legs, and filleting fish, a narrow flexible blade is best. The wider stiff blade is used for cutting raw meat and many other trimming operations on less thick cuts of meat.
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