How to Sharpen a Boning Knife

Keep your boning knives sharp.

Boning knives are used to remove the bones from meat, fish and poultry. When removing the bones from a fish, it is often recommended to use a flexible boning knife; a stiff boning knife should be used for meat and poultry. The knife's blade is narrow, but very sharp. To make sure that your boning knife can successfully remove bones, it must be sharpened. Cutting through skin and bone can dull the knife; therefore, for the best use possible, sharpen your knife every time you use it.

Things You'll Need

• Light machine oil
• Large pot
• Sharpening stone
• Paper towel

Instructions

1. Pour light machine oil into a large pot. Pour enough oil into the pot so that it is about 1/4 full. Place your sharpening stone into the pot, and allow it to soak overnight. The oil will help lubricate the stone.

2. Hold the knife in your dominant hand. Lay the stone on to a flat surface and hold the knife's blade at a 5-degree angle on the stone. Place your non-dominant fingers onto the top of the blade. This will help you keep your blade at a 5-degree angle.

3. Slide the blade of the knife over the stone. Move the blade in a curved pattern from the knife's base to the point. Repeat this 12 times.

4. Turn the knife over to sharpen the second side of the blade. Repeat Steps 2 and 3. Sharpen the second side of the blade 12 times as well.

5. Wipe down both sides of the blade to remove any excess oil or burrs.

References

• Corner Hardware: Sharpening a Knife