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6" Boning Knife

Executive Chef Series
Model: 214

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Availability: In stock

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Sugg. Price: $94.99

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Make Your Knife More unique/special/personalized with a Laser Engraving Text!

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Sugg. Price: $94.99

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    1.    This item6" Boning Knife
    2.    10" Ceramic Sharpening Steel (BLUE)
    Description

    Our 6” Boning/Fillet Knife is perfect for getting the largest cuts off of bone-in meat. With an extra thin blade and the perfect balance of flexibility and strength, this knife can make beautiful fillets with ease. It’s also good for trimming fat, giving you healthier, leaner meat for you and your family.



    Our 6” Boning Knife is perfect for getting the largest cuts off of bone-in meat. With an extra thin blade and the perfect balance and strength. This knife can make beautiful fillets with ease. It’s also good for trimming fat, giving you healthier, leaner meat for you and your family.
    Additional
    Model
    214
    Warranty
    Life-Time Warranty
    Knife Type
    Cleavers & Boning Knives
    Tang Type
    Triple Tang
    Edge Type
    STRAIGHT
    Blade Length
    6”
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Size
    4 3/4 inches
    Handle Material
    Pakkawood
    Dimensions
    L - 10 1/2 inches W - 1 inch H - 1 1/8 inches
    MSRP
    $94.99
    Discount
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    Use

    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

    Care

    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

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