Boning knife

This year it was actyally 100 bone-in turkey breasts and we had 10 whole turkeys the local Boy Scout troop donated.

Deboning the turkeys greatly speeds up the process. I debone while four or five others slice the meat.

I have two boning knives. One is a 6" Wustoff thats a little too flexible for my taste and a little too broad edge to spine. The other is a 5" Chicago Cutlery with a bad handle shape, won't stay sharp as long as I'd like but the shape of the blade is very nearly perfect. Neither one is ideal so I'll use either one.
 
Matt R said:
You should be able to get s good idea of the dimensions from this pic. Thanks for the comments! I will add that a more "toothy" edge works well on meat. I finish the edge at 400 and then strop.
Click to expand...

Customer loved it Matt. He immediately ordered another one for an employee. Thanks for all your help.
 
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