hi chef jim davis here for harris-teeter today I'm going to show you how to use a boning knife boning knife is specially designed to do just exactly what we talked about for removing meat from bones this blade is rather flexible compared to other chef's knives and so forth it's a flexible blade and that's so we can get around the bones I'm going to show you about the windows a boning knife it has a very sharp edge which you need to keep very sharp and you cut down until we find the joint and you cut around and just cut it out see how nice and easy and flexible that blade makes it to take that chicken apart if we take it this way and take off the leg and the thigh we can use the knife to cut around and cut out our our leg and thigh right down through the joint and round back through this way and there's our leg and thigh removed from the chicken this knife is good for cutting any parts of them of the critter that you're cutting so we'll use it to cut the then we're trying to use it to cut the thigh and the and the leg apart always keep your boning knife very sharp always hold it back by the handle and keep away from the very sharp blade that you need to have on it and that's how you use a boning knife up next I'm going to show you how to use a paring knife you