This is a very sharp, slim
and flexible blade (usually between 4 and 6 inches long) that is used to bone
poultry or skin and fillet fish. Once you master the technique of using it, it
will save you a fortune on buying pre-prepared items from the supermarket.
For more information go to:
http://www.askmen.com/fine_living/wine_dine_archive_150/177b_wine_dine.html#ixzz21durxui0
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