Thin and sharp, the boning knife is the go to blade for removing bones from meat and skinning fish. There are several types of
boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a
flexible boner for poultry and fish. When working close and around the bone, a curved boning knife will give a better working
angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while would use a wide boning knife for chicken and
pork. Are looking for a quality knife for commercial or home use, but on a budget, If so, look no further. The Dexter Basics
product line offers performance and value.at an affordable price. The Basics blades are made of 400 Series stain-free, high-carbon
steel with a superior blade shape, as well as superior edge retention. These handles are available in either black or white,
constructed with a non-slip polypropylene handle for safety. Each knife is made with a hollow point edge allowing for easy
maintenance and rapid re-sharpening. Cutting on a budget will never feel so good, with the Dexter Basics product line. NSF
Certified. Superior blade shape for easier slicing. Hollow ground edge. Hand honed to the ultimate edge. Formed handle with finger
guard. Slip-resistant polypropylene handle. 400 Series stain-free, high carbon steel.