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"Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish." This sentence sounds a bit.. eh.. It could be improved. — Preceding unsigned comment added by 84.203.40.249 ( talk) 23:31, 9 June 2012 (UTC) reply