When I look at those lists about what's essential in a kitchen, they'll always stress the importance of the chef knife and paring knife. And, more often than not, that same list will also include the boning knife.
Since I don't have a boning knife, I'm curious what I'm mising by not having one and whether or not I should get one.
What can the boning knife do that a chef's knife or paring cannot do, or at least, do it better than those other options?
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