A deboning knife looks somewhat like a filleting knife for fishing except the blade is not as flexible. The knife is made to reach into tight areas and remove the meat from the bones. I'm sure if you go to restaurant supply stores they can help you out.... I useually try and remove all the fat from the meat and also the (so call) blue skin. The fat give the meat a strong taste when cooking and the blue skin is what makes the edge of the meat tough when cutting after cooking.