Boning and fillet knives are used to remove bones from meat. Boning knives tend to have a sharp point and a narrow flexible blade to easily remove meat from bones. Longer blades are generally used for steaks and chops. For larger meats and roasts, consider a boning knife with a wider blade. For poultry or smaller meats, shorter blades are standard. To serve up those those boneless dishes, select a boning knife below or let one of our foodservice professionals assist you.