Boning & Sticking Knives

Separating meat from bone is the main task, with a narrow blade that works close around joints and ribs. A sticking knife in this group handles piercing cuts, so Boning & Sticking Knives suit butchery and breakdown work.

Straight blades give control on beef and pork, while curved blades follow contours on poultry and smaller cuts. Stock both shapes of Boning & Sticking Knives if your menu spans several proteins.

Stiff blades push through dense joints and cartilage, while semi-stiff or flexible ones bend to trace bones and fillet fish. Match the flex of your Boning & Sticking Knives to how much the blade must curve.

Two brands stock them: Victorinox supplies Swiss blades like skinning and fillet knives, while Omcan covers value 6 inch boning options. Both ranges of Boning & Sticking Knives come in straight and curved patterns.

Yes, the house line comes in colors like white, blue, and red so a station can dedicate a knife to one protein. Color-coded Boning & Sticking Knives support cross-contamination control in butchery.

A flexible fillet knife sits in this group and bends to follow fish bones and remove skin cleanly. Pick a fillet pattern of Boning & Sticking Knives if seafood is a regular part of prep.

Not for heavy primal work, where Breaking & Trimming Knives and Cleavers do better. Use Boning & Sticking Knives for close, detailed separation once big cuts are broken down.