No bones about it: It's the blade bomb.
A good boning knife can save you money at the supermarket because bone-in meat is typically cheaper than boned meat. The knife’s thin, narrow, razor-like blade (which should be flexible but not too flexible) is ideal for getting in between joints and carving around larger bones. We often use a boning knife to prepare expensive cuts; it’s perfect for removing silverskin from a beef tenderloin or frenching a rack of lamb. It also helps you protect your investment by slicing close to the bone and trimming away only what you don’t want with little or no waste. We tested six flexible boning knives, and one had the clear edge. Meet our winner and your new favorite tool, on sale now.