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- Q3388175 subject Q8574759.
- Q3388175 abstract "A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend out up to 9 ½ inches) it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.Some designs feature an arched blade to enhance the ease of a single pass cut in removing fish from its flesh.".
- Q3388175 thumbnail Boningknife.jpg?width=300.
- Q3388175 wikiPageWikiLink Q10990.
- Q3388175 wikiPageWikiLink Q1497296.
- Q3388175 wikiPageWikiLink Q152.
- Q3388175 wikiPageWikiLink Q178559.
- Q3388175 wikiPageWikiLink Q265868.
- Q3388175 wikiPageWikiLink Q330946.
- Q3388175 wikiPageWikiLink Q599312.
- Q3388175 wikiPageWikiLink Q8574759.
- Q3388175 comment "A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend out up to 9 ½ inches) it features a very narrow blade.".
- Q3388175 label "Boning knife".
- Q3388175 depiction Boningknife.jpg.