The R H Forschner by Victorinox Boning Knife features a 6-inch straight, flexible blade to maneuver around bones. High carbon, stainless steel blade, is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.
Customer Reviews:2010-07-29 | Rating: 5
Victorinox Does it Again2010-07-16 | Don (Santa Clarita, CA USA) | Rating: 5
Victorinox 6-inch Flex Boning Knife2010-06-28 | Rating: 5

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Rodriguez thinks the average home cook needs about four or five knives -- a paring knife, a boning knife, a chef's knife (8- to 10-inch blade),

First, using a small boning knife, cut off these legs. You do this by working the knife along the join between the leg and rib cage, until the joint comes

"Some people hold a boning knife like a conductor's baton during a particularly slow part of Pachelbel's Canon. This is wrong." For more tips on wielding
Knives: All you really need is four; a Chefs knife, Paring knife, Boning knife, Fillet knife. The paring knife is for smaller precise work such as peeling
A Butcher's Tips for Avoiding Cuts in the KitchenSome people hold a boning knife like a conductor's baton during a particularly slow part of Pachelbel's Canon. This is wrong. You will either drop your and more »





