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Omcan 6" Straight Boning Knife with Polypropyle Handle - Color Options Available
SKU#: 22000-318322As low as CAD $9.45
Victorinox Curved Blade Boning Knife with Black Fibrox Handle
SKU#: 22000-173174As low as CAD $42.50
Omcan 6" Curved Flexible Blade Boning Knife with Black Polypropylene Handle
SKU#: 22000-249CAD $11.43
Victorinox 40610 6" Curved Stiff Blade Boning Knife with Black Fibrox Handle
SKU#: 22000-186CAD $43.75
For the busy staff of butcher shops, grocery stores, and restaurants, boning knives are great tools to facilitate the deboning process of fish and meats. Reduce your food waste and prepare your meat the right way! Stock up your knife collection with all of the high-quality products available at Zanduco from Omcan, Shun Cutlery, Victorinox, and Zwilling J. A. Henckels. Choose the ideal handle and length of your boning & sticking knife in the plethora of options you can only find at Zanduco!
Frequently Asked Questions
What is the difference between boning and sticking knives?
Boning knives have a narrow blade to work around bones and joints, while sticking knives are stiff and pointed for the initial slaughter cut. Boning & Sticking Knives cover both butchery jobs within a full Knives & Knife Sets lineup.
Which is better for Boning & Sticking Knives, flexible or stiff blades?
Flexible blades follow contours for fish and poultry, while stiff blades give control on dense beef and pork. Choose Boning & Sticking Knives by the protein you break down most. Many butchers keep both flexes.
Why use a dedicated boning knife instead of a chef's knife?
A narrow, pointed blade gets between bone and meat with less waste and more control than a broad chef's knife. That precision is why Boning & Sticking Knives matter for butchery. It also reduces effort and injury risk.
How long should Boning & Sticking Knives be?
Most boning blades run 5 to 6 inches, long enough to reach the bone without losing control. Pick shorter Boning & Sticking Knives for poultry detail and longer ones for larger cuts. Match blade length to your proteins.
Are Boning & Sticking Knives worth it for a small kitchen?
If you break down whole proteins, yes. A boning knife pays for itself in yield versus paying for pre-cut. Kitchens buying portioned meat may not need Boning & Sticking Knives. Decide by how much you butcher in-house.
Do Boning & Sticking Knives need a non-slip handle?
Yes. Butchery is wet and greasy, so a grippy poly or Fibrox handle keeps Boning & Sticking Knives safe in hand. Victorinox and Omcan both build slip-resistant handles for this work. Grip matters more here than looks.
Can boning knives handle breaking down large primals?
Up to a point, but heavy primal work calls for a stiffer, longer blade. Use Boning & Sticking Knives for detail and step up to Breaking & Trimming Knives for the big cuts.
