Forschner Boning Knives with Fibrox Handles are available in many configurations. They come with flexible, semi-flexible or stiff blades; narrow or wide blades; and curved or straight blades. Use a narrow boning knife on ribs and chops to cut through bone and cartilage. Use a wide boning knife for chicken and pork. Use a curved boning knife to give you a better working angle when cutting close to and around the bone. The Fibrox handles of the Forschner boning knives are ergonomically designed to minimize wrist tension, and to facilitate grip. They are slip resistant when wet, and are approved by the National Sanitation Foundation.