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  A SS boner where the blade measures 4 inches from the front of the handle to the tip.  It's a true natural for boning the remainder of a picnic cut of pork, a combination of the scapula, the whole humerus and part of the ulna bones.  Once the thick meat has been sliced off with a slicing knife (mine an old Sabatier slicer), then this 4 incher is THE one to use to get the remaining meat from around the joints and articulations.  It works quite well in the tight curves and corners of the cut of meat.

EDIT: and it ain't gotta' be Japanese-made to be great.  It just has to handle well in the curves.


Edited by kokopuffs - 6/12/13 at 10:46am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply