| Use a narrow boning knife on ribs
and chops, where a thin blade is needed to cut easily through bone and cartilage.
Use a wide boning knife for chicken and pork. |
| |
| To Place Orders Call
800-334-8613 |
|
ROSEWOOD HANDLES |
|
 |
| 6" wide, stiff blade |
| 40113 |
$28.95 |
|
 |
| 6" narrow, flexible
blade |
| 40015 |
$29.70 |
|
 |
| 6" curved, wide blade;
granton edge |
| 40212 |
$44.55 |
|
 |
| 5" curved, semi-stiff
blade |
| 40016 |
$29.70 |
|
 |
| 6" curved, semi-stiff
blade |
| 40017 |
$29.70 |
|
|
| 5" curved, flexible
blade |
| 40018 |
$29.70 |
|
|
| 6" curved, flexible
blade |
| 40019 |
$30.15 |
|
|
FIBROX HANDLES |
|
 |
| 6" straight, wide,
stiff blade |
| 40615 |
$20.85 |
|
 |
| 6" straight, narrow,
semi-flexible blade |
| 40519 |
$19.50 |
|
|
| 5" straight, narrow,
stiff blade |
| 40510 |
$19.50 |
|
|
| 5" curved, semi-stiff
blade |
| 40514 |
$19.65 |
|
|
| 6" curved, semi-stiff
blade |
| 40515 |
$20.40 |
|
 |
| 5" curved, flexible
blade |
| 40516 |
$19.65 |
|
|
| 6" curved, flexible
blade |
| 40517 |
$20.10 |
|
|