{"product_id":"hand-forged-boning-knife-black-micarta","title":"Hand Forged Boning Knife, 5 Inch Carbon Steel Blade, Black Micarta","description":"\u003cp\u003eBoning out a chicken thigh, or working a shoulder apart at the joint, is close work and the point does most of it. This is a 5 inch boning knife in 1095 high carbon steel with black micarta scales. The blade is short and stiff, so it stays where you put it. It is the shortest in our boning group.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall length\u003c\/td\u003e\n\u003ctd\u003e9.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle length\u003c\/td\u003e\n\u003ctd\u003e4.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade steel\u003c\/td\u003e\n\u003ctd\u003e1095 high carbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade finish\u003c\/td\u003e\n\u003ctd\u003eDark gray forged spine, bright satin bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade shape\u003c\/td\u003e\n\u003ctd\u003eShort straight stiff boning blade with a fine point\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTang\u003c\/td\u003e\n\u003ctd\u003eFull tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eBlack micarta, steel pins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSheath\u003c\/td\u003e\n\u003ctd\u003eHand stitched leather, stamped basket weave face, snap strap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEngraving\u003c\/td\u003e\n\u003ctd\u003eLaser engraving, 20 dollars per blade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eForged and finished by hand in High Point, North Carolina.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime warranty against defects, free sharpening for life.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eThe blade\u003c\/h3\u003e\u003cp\u003eThe steel is 1095 high carbon. The spine stays dark gray from the forge and the bevel is ground up to a bright satin. A boning blade is stiffer than a fillet blade, and this one is stiff all the way to the point. At 5 inches there is almost no give in it, which is what you want with the point riding a joint under pressure. The grind is thin behind the edge. Carbon steel is honest about neglect. It darkens with use and it spots if left wet.\u003c\/p\u003e\u003ch3\u003eThe handle\u003c\/h3\u003e\u003cp\u003eMicarta is cloth soaked in resin and cured hard. It does not swell or soak up what you are cutting, and it grips better wet than dry, which is the point on a knife washed twenty times in a week. The scales are black with a fine texture. It is full tang, with steel pins set through both sides. The handle is 4.5 inches, short enough to choke up near the point and long enough to fill a big hand.\u003c\/p\u003e\u003ch3\u003eThe leather sheath\u003c\/h3\u003e\u003cp\u003eThe sheath is vegetable tanned leather, cut and hand stitched, with a welted edge so the thread sits down in a channel. The face is stamped in a basket weave, worked over square by square with a stamp and a mallet. A snap strap closes over the handle. It covers the blade and no more, so it is a cover for a drawer rather than a rig for a belt.\u003c\/p\u003e\u003ch3\u003eWho it suits\u003c\/h3\u003e\u003cp\u003eThis is the plain working knife of the batch. It goes in the sink, comes out, gets wiped and goes back to the board.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePeople breaking down whole chickens most weeks\u003c\/li\u003e\n\u003cli\u003eCooks who want a short stiff blade for close work\u003c\/li\u003e\n\u003cli\u003eAnyone working with wet hands\u003c\/li\u003e\n\u003cli\u003eBuyers who like carbon steel and its patina\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat comes in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThe 5 inch boning knife\u003c\/li\u003e\n\u003cli\u003eThe hand stitched leather sheath\u003c\/li\u003e\n\u003cli\u003eA care card\u003c\/li\u003e\n\u003cli\u003eAn engraving card\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eEvery piece is different\u003c\/h3\u003e\u003cp\u003eEach knife is forged, ground and sharpened by hand, so batches stay small and none come out identical. The forge gray on the spine sits differently on each one and the stamped leather will not match the photographs square for square. Expect something close to the picture, not a copy.\u003c\/p\u003e\u003ch3\u003eLooking after it\u003c\/h3\u003e\u003cp\u003eHand wash it and dry it straight away. Do not leave it sitting in the sink while you do something else. Carbon steel goes gray and blotchy over the first weeks and that is normal. Put a light coat of food safe mineral oil on the blade before it goes in a drawer. Cut on wood or plastic. Never the dishwasher. More is on our \u003ca href=\"\/pages\/knife-care-sharpening\"\u003eknife care and sharpening page\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003ePut a name on it\u003c\/h3\u003e\u003cp\u003eLaser engraving is 20 dollars per blade and you add it on this page. Around 30 characters fits, so a name or a date will go on. We send a proof image before the laser runs, so check the spelling. It adds 3 to 5 business days. Order 10 or more and the engraving is free. The \u003ca href=\"\/pages\/engraving\"\u003eengraving page\u003c\/a\u003e has the rest.\u003c\/p\u003e\u003ch3\u003eQuestions buyers ask\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between a boning knife and a fillet knife?\u003c\/strong\u003e A boning knife is shorter and stiffer, made for joints in meat and poultry. A fillet knife is longer and thinner with give, to follow the ribs of a fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs a 5 inch blade long enough?\u003c\/strong\u003e For poultry and smaller joints it is. For a large cut, a longer blade suits better.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill the handle take constant washing?\u003c\/strong\u003e Micarta does not swell or split from water and it does not turn slick when wet. Dry the steel, not the scales.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill the blade rust?\u003c\/strong\u003e It can. 1095 is carbon steel. It darkens with use and spots if left wet, so dry it and oil it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the blade flex?\u003c\/strong\u003e No. It is stiff and meant to be. Give belongs on a fillet blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long does delivery take?\u003c\/strong\u003e Most US orders arrive in 5 to 7 business days.\u003c\/p\u003e\u003cp\u003eFor the same blade with color in the hand, there is the \u003ca href=\"\/products\/hand-forged-boning-knife-green-resin\"\u003ehand forged boning knife with a green resin handle\u003c\/a\u003e. For fish, the \u003ca href=\"\/products\/hand-forged-fillet-knife-amber-resin\"\u003ehand forged fillet knife in the same 1095\u003c\/a\u003e does that. The group sits in \u003ca href=\"\/collections\/fillet-boning-knives\"\u003efillet and boning knives\u003c\/a\u003e, more of the same steel is in \u003ca href=\"\/collections\/high-carbon-1095\"\u003e1095 high carbon\u003c\/a\u003e, and the board knives are in \u003ca href=\"\/collections\/kitchen-knives\"\u003ekitchen knives\u003c\/a\u003e.\u003c\/p\u003e","brand":"Viper Edge USA","offers":[{"title":"Default Title","offer_id":44142573387894,"sku":"VEF-BON-HC-STR-1009","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/2427\/9670\/files\/boning-04-carbon-black-micarta_87800e97-f16e-4b0e-910e-0d53e5399f0e.jpg?v=1788825428","url":"https:\/\/viperedgeforge.com\/products\/hand-forged-boning-knife-black-micarta","provider":"Viper Edge USA","version":"1.0","type":"link"}