Blades vary in length from 4” to 8”. 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.
Dexter-Russell Boning Knives are ideal for separating bones from meats and poultry. Various blade lengths are available. Consider a Dexter-Russell Boning Knife when you are deboning chops or large roasts.