Boning Knife:
A thin-bladed knife used for separating raw meat from the bone; its blade is usually about 6 inches long.
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A boning knife is a kitchen tool designed for removing the bones from cuts of meat, typically before cooking. The highly specialized tool is vital for any cook who wants to create boneless cuts of meat.
This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows.
Truly the speed with which these talented meat specialists handle a boning knife and bird is dizzying. Nowhere is this skill more apparent than when preparing a turducken -- a popular Cajun dish and Southern tailgate party staple.
To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.
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Boning - To remove flesh from the bone or joint of meats, poultry, etc. A special boning knife is used and a degree of skill is required so as not to damage the end product.
For the guinea fowl remove the thighs, legs and wings from each guinea fowl using a boning knife, leaving two crowns. Add the wings to the bubbling stock.
Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.
BRAISE
To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time.
Like serious cooks anywhere, they absolutely depend on good knives " a heavy chef's knife for chopping vegetables, a paring knife for paring and boning (and many have a separate boning knife) and a slicer, at least.
 See also: Boning, Knife, Cooking, Kitchen, Roast
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