For boning I like a 5 or 6 inch curved boner.These also work well when quartering.I also like to use an 8 or 10 inch curved breaking knife for working up the larger cuts of meat.
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~Molɔ̀ːn Labé Skýla~
As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............