Make your knife exotic with handle materials from around the world including giraffe, zebra, impala and wildebeest bone, springbok and blesbok horn Boning knives are used in food preparation for removing bones from meat, poultry, and fish. Boning knives are not as thick as other knives, making them easier to control for a more precise cut. A stiff boning knife is preferred for beef and pork while and more flexible boning knife is preferred for poultry and fish.

It's easy to do it yourself in about 10 minutes. Learn how to remove the pork shoulder bone, and you'll end up with a boneless pork roast suitable for stuffing or as a rolled and tied boneless roast. A sharp boning knife is essential. What You Need. Pork shoulder roast. Sharp 7- or 8-inch boning knife. Cutting board. Bone can be sawed into sections with a serrated bifacial stone knife or flake tool. After the saw cuts have been made to a sufficient depth, the bone can easily be broken by hand. Stone drills, either hand held or attached to shafts, may be used to bore holes through bone for making such tools as arrow-shaft wrenches.