A boning knife traditionally comes with a sharp point and it has a narrow style blade. As the name suggests, it is usually used to remove bones from fish, meat and poultry. This style of blade is usually slimmer than other kitchen blades, which helps to offer a higher level of precision. You will find that stiff boning knives are ideal for boning pork and beef while a more flexible knife will be of benefit when boning fish and poultry.