Over the past 150 years or so, little has changed in the design and usage of boning knives. Indeed, the rapid innovation that has taken place in the kitchen knife market has seemed to largely bypass the boning knife. Despite fusions of Western and Eastern knife-making traditions, harder blade steels and hollow-handled knives, the typical boning knife still exudes the same dynamics that would be instantly recognisable to a cook from a century ago.
The fact is that, despite an explosion in sales of premium knives in the UK over the past 20 years, this growth has centred on increased quality in mainstream knives like cook's knives and not on some of the specialist knives such as filleting or boning knives. As a result, few domestic UK kitchens have a boning knife and not many domestic cooks would really know how to use one.
We spoke to Mary Atkins of award-winning cookshop and specialist knife retailer, Cooks & Kitchens, who said, "boning knives, with their unusual shape, still have an aura of professionalism about them that puts off many home cooks from realising their genuine benefits".
On the launch of the Robert Welch flexible boning knife, Mary added, "Following in the footsteps of one or two oriental manufacturers, Welch's flexible version of the boning knife adds a very different dimension to the use of the knife, particularly with cuts like lamb shoulder, where the lines are anything but straight".
The Robert Welch flexible boning knife is available now at http://www.cooksandkitchens.co.uk/