Kentmaster New Zealand is proud to offer an extensive range of boning knives crafted with precision and quality – perfect for butchers, abattoirs, chefs, restaurants and other commercial facilities.
A boning knife is designed to make the meat processing process easier while also ensuring that it’s done safely.
Kentmaster NZ has 25 years of experience producing high-quality tools for the meat industry which makes us the ideal partner if you need reliable and safe equipment when handling your meats.
The benefits of using Kentmaster’s premium quality knives
Kentmaster’s premium quality boning knives are the ideal choice for butchers, meat processors and cook prep teams that rely on high precision and efficiency to get the job done.
Beef, pork, curved or stiff; whatever type of boning knife you need, Kentmaster offers an impressive selection of specialty knives designed to provide steady and reliable performance while giving you lasting value.
Their knives are designed with ergonomic handles to minimise fatigue even during extended use while providing a secure grip in any situation.
With stainless steel blades that stay sharp over time and require minimal maintenance, you can depend on Kentmaster’s knives to easily cut through even the toughest meats.
Frequently Asked Questions (FAQ)
What is a boning knife and what is it used for?
A boning knife is a specialized kitchen knife used for removing the bones from large cuts of meat and fish. Boning knives feature blades that are typically 5 to 7 inches in length with a sharp, pointed tip designed to fit around the contours of a carcass or fillet.
What is the difference between a stiff and a flexible boning knife?
The main difference between a stiff and a flexible boning knife is in the blade. Stiff blades are usually slightly thicker than flexible blades, meaning that they are better suited for removing larger bones from large cuts of meat. The stiffness of the blade also allows for more precise cuts when working around joints and hard-to-reach areas.
Which boning knife is best for beef and which one is best for pork?
For beef, a stiff boning knife is the best choice since it can easily remove larger bones from large cuts of meat. For pork, however, a flexible boning knife usually works better since it can better maneuver around smaller, delicate bones found in cuts like tenderloin and ham.
Are the boning knives in this category dishwasher safe?
Most boning knives featured in this category are not dishwasher safe. While the blades may be stainless steel and rust-resistant, it is not recommended to put them in a dishwasher as the high-heat temperatures and harsh detergents can damage their blades over time.
How do I sharpen and maintain my boning knives?
Sharpening and maintaining your boning knives should be done on a regular basis, as dull blades can easily tear or rip the meat instead of making clean cuts.
To sharpen your knife, use a sharpening stone to grind away small amounts of metal from the blade's edge until it is nice and sharp. Additionally, Kentmaster New Zealand also offers a sharpening service, so contact the professionals and we'll make sure your steel is as good as new.
Kentmaster NZ has worked with and sold every kind of boning knife since 1998. There are plenty to choose from and bound to fit your requirements. Happy shopping!
