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Dexter Russell Boning Knives

Dexter Russel Boning knife blades are usually 5" or 6" in length and come in a variety of flexes from stiff to super-flexible to remove bones from meat. 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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