"John Kane" > wrote in message
...
> I am a bit puzzled though. What would one normally use a boning knife for
> (in the kitchen) other than boning?
>
> --
> John Kane, Kingston ON Canada

I have 3 different types of boning knives two of which are Japanese styles.
They can also be used as a utility knife in most cases as well. Most are in
the range of a 5" to 6" blade. My most used personal knives are a Chinese
Chef's knife (thin bladed cleaver) and a paring knife. I do about 90% of all
kitchen duty with this from slicing, dicing etc. All of my knives are
Japanese made with high grade steels.

Joe Cilinceon