A flexible curved boning knife. The boning knife is used for trimming fat and sinew and for separating meat from bone. The Commercial Series kitchen knives are a range of factory-manufactured kitchen knives designed by Cold Steel president Lynn C. Thompson. The knives with extremely polished blades are intended for work by butchers and meat processors, commercial kitchens and head chefs through to hunters and fishermen or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and sharpens easily to restore the edge. The handle is made from two materials. The handle base is made from high-strength polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from the dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen your knives regularly; blunt knives can be dangerous. You can sharpen your knives using a sharpening stone, a knife sharpener or use a sharpening stone. After using a sharpening stone, the blade should be straightened on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.

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