Butcher's boning knife, 130 mm, Dellinger BUTCHER'S

Product detailed description

Dellinger BUTCHER'S Boning Knife 130 mm

A boning knife is a professional butcher's tool designed for precise work with meat. The narrow and flexible blade allows for easy separation of meat from bones, tendons, and cartilage without unnecessary loss of raw material. The blade perfectly adapts to the shape of the bone and enables highly accurate cuts. The 2 mm thick blade tapers longitudinally, which significantly reduces cutting resistance and increases control during work. The thin profile of the blade also ensures high flexibility, which is key for precise boning and detailed trimming of meat. This type of knife is indispensable when portioning beef, pork, poultry, and venison. It is used by professional butchers, chefs, and enthusiastic home cooks who want to process meat with maximum precision.

Knives from the Dellinger BUTCHER'S series made of 4Cr13MoV stainless steel are designed for both professional operations and standard home use. The edge hardness reaches 56-58 HRC and is sharpened at a 20-degree angle. The knife shapes were designed by professionals with many years of experience. Dellinger BUTCHER'S are the first choice for aspiring chefs and culinary students. The warranty for these knives is 5 years and covers manufacturing defects and damage other than mechanical wear.

The handle of Dellinger BUTCHER'S professional knives is ergonomic, lightweight, hygienic, and comfortable for long-term use. The handle is made of injected PP polypropylene in combination with TPE, which is resistant to temperatures up to 120 °C and ensures a permanent and stable bond between the blade and the handle.

Knife Parameters:

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Knives with PP+TPE handles can be washed in a dishwasher - however, if you want your knife to stay sharp for a long time, hand washing is recommended as it is gentler on the blade. If you choose to use a dishwasher, knives may be damaged if they strike other cutlery, plates, pots, or pans during the washing cycle. When loading the dishwasher, it is essential to ensure that the knife edges cannot touch other objects. Over time, the TPR layer may also lose its elasticity. If using a dishwasher, use an economy program with a maximum temperature of 55 °C.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For the knife edge, we recommend using diamond or water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly hold knife sharpening courses. Alternatively, seek out a professional sharpener in your area. Damage caused by improper sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances attached to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge itself that rusts, but these attached particles. It is best to care for your knife by washing it after use and coating it with oil.