Stop trading control for convenience. This boning knife delivers precise, repeatable cuts while standing up to continuous use in high-volume kitchens, restaurants, and institutional foodservice settings. Designed for professional operators, it combines a wide, 6" stamped blade of high carbon stainless steel with a textured polypropylene handle to support exact trimming, fast portioning, and straightforward sanitation protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each shift using warm water and mild detergent; rinse and dry immediately to prevent corrosion and staining. Sanitize high-touch zones such as knife handles and prep station edges with an approved sanitizer per label dwell time. Inspect for nicks or loosened handle; replace if damaged. Clean reduces cross-contamination of menus, shakers, chair backs, and hands, improves customer perception, meets health code expectations, and deters pests.#@@#Additional Info#@#Dexter’s 6" Basics boning knife (31615B) features a high-carbon stainless steel blade and textured polypropylene handle for precise trimming.#@@#General Info#@#Description #@#
Stop trading control for convenience. This boning knife delivers precise, repeatable cuts while standing up to continuous use in high-volume kitchens, restaurants, and institutional foodservice settings. Designed for professional operators, it combines a wide, 6" stamped blade of high carbon stainless steel with a textured polypropylene handle to support exact trimming, fast portioning, and straightforward sanitation protocols.
#@@# Blade Geometry#@#
A wide 6" blade concentrates the cutting edge behind the point for controlled boning and trimming. Chefs achieve secure contact with meat and connective tissue, reducing waste and accelerating portioning cycles. Manufacturing with stamped high carbon stainless steel balances edge retention with straightforward resharpening.
#@@# Edge Performance#@#
High carbon stainless steel maintains a sharp profile under repeated use while resisting staining in commercial wash environments. Line cooks and prep teams ensure consistent yields across shifts because the steel holds an effective edge and accepts routine honing. Supervisors preserve product quality and minimize downtime for resharpening.
#@@# Handle Construction#@#
A textured black polypropylene handle provides an ergonomic grip that resists slippage when wet or oily. Kitchen staff gain secure control during intricate deboning tasks, cutting the risk of mistakes and improving throughput. The single-piece handle design simplifies cleaning and reduces crevices where debris can accumulate.
#@@# Certification and Safety#@#
NSF certification confirms the knife meets hygiene and safety standards for commercial kitchens. Foodservice managers rely on this certification to streamline purchasing approvals and compliance checks. Inspectors and procurement teams find documentation aligns with institutional requirements.
#@@# Weight and Balance#@#
A stamped construction yields a lightweight tool that reduces operator fatigue during extended prep periods.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Dexter 31615B boning knife daily for blade nicks and handle integrity. Remove debris with warm water and a mild detergent; rinse and dry immediately to prevent spotting. Hone the high carbon stainless steel blade before each shift and sharpen with a whetstone or guided sharpener as needed. Sanitize per facility protocol and store in a knife block or magnetic strip to protect the edge and maintain CSA and NSF compliance.