Stop compromising control for convenience. This traditional boning knife delivers precise, repeatable results for high-volume kitchens that require consistent yield and fast portioning. Crafted for professional use, it combines a wide 8" high carbon stainless steel blade with a comfortable beech handle to support extended service without fatigue.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each shift with a mild detergent solution and a soft cloth; rinse and dry immediately to prevent rust and wood swelling. Sanitize high-touch zones like knife handles and storage racks with an approved sanitizer per label directions. Inspect for chips or loose rivets weekly and replace if damaged. Cleaning prevents cross-contamination of hands and food, supports health-code compliance, and preserves handle and blade life.#@@#Additional Info#@#Dexter’s 2150 8" traditional boning knife has an 8" high carbon stainless steel blade and a brown beech handle. Made in the USA, it weighs 0.27 pounds and offers precise control for trimming and portioning.#@@#General Info#@#Description #@#
Stop compromising control for convenience. This traditional boning knife delivers precise, repeatable results for high-volume kitchens that require consistent yield and fast portioning. Crafted for professional use, it combines a wide 8" high carbon stainless steel blade with a comfortable beech handle to support extended service without fatigue.
#@@# Blade Geometry#@#
The wide 8" blade concentrates cutting power along a broad profile, enabling controlled paring and separation of meat from bone. Chefs will notice reduced resistance and improved line speed when breaking down large cuts, increasing throughput and uniformity.
#@@# Cutting Edge Performance#@#
High carbon stainless steel provides a keen edge and robust edge retention under frequent use. Culinary teams can rely on sustained sharpness between honing cycles, which lowers downtime for maintenance and preserves cutting quality across service periods.
#@@# Handle Ergonomics#@#
The beech wood handle offers a tactile grip and natural temperature neutrality during long shifts. Line staff experience fewer hand adjustments and greater control, which reduces repetitive motion strain and improves trim precision.
#@@# Construction Method#@#
Stamped construction yields a consistent blade thickness and balanced weight for agile manipulation. Kitchen managers obtain predictable handling characteristics across units, simplifying training and ensuring uniform technique among employees.
#@@# Maintenance and Serviceability#@#
The knife accepts standard sharpening and honing techniques used in professional kitchens without specialized tooling. Culinary departments maintain peak performance with routine care, minimizing service interruptions and preserving yield.
#@@# Regulatory and Origin Details#@#
Made in the USA and manufactured to CSA-accepted practices for commercial cutlery, this tool meets expectations for traceable supply and professional accountability.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade daily for nicks and corrosion and remove debris with a soft brush. Dry the blade thoroughly after washing to prevent rust; apply a light food-grade oil if storage exceeds 24 hours. Hone the edge with a ceramic rod before each service and perform professional sharpening monthly or when the edge dulls. Treat the beech handle with mineral oil weekly to prevent cracking. Store the knife in a sheath or knife block to protect the edge and ensure staff safety.