Jim Davis: Hi! Chef Jim Davis, here for Harris Teeter. Today, I am going to show you how to use a boning knife. Boning knife is specially designed to do just exactly what we talked about, for removing meat from bones. This blade is rather flexible compared to other chef's knife so forth. It's a flexible blade and that so we can get around the bones.
I am going to show you by removing the wings from a chicken how to use a boning knife. It has a very sharp edge which you need to keep very sharp and you cut down until we find the joint and cut around and just cut it out. See, how nice and easy and flexible that blade makes it to take that chicken apart.
If we take it this way and take off the leg and the thigh, we can use the knife to cut around and cut out our leg and thigh. Take right down through the joint and round and back to this way and there is leg and thigh removed from the chicken. This knife is good for cutting any parts of the critter that you are cutting. So we use it to cut the -- and we are trying to use it to cut the thigh and the leg apart.
Always keep your boning knife very sharp, always hold it back by the handle and keep away from the very sharp blade that you need to have on it. That's how you use a boning knife. Up next, I am going to show you how to use a pairing knife.