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I was watching this instruction on deboning a chicken thigh. If I hear it correctly she says there's a "divot". I think she uses the word "divot" to describe the curve of the knife as a dent, but I don't think the word is commonly used this way. So what is that part called technically? I know choil is the part of a kitchen knife near the heel that is unsharpened.

Also how does one use it exactly? I don't have a boning knife and I've been deboning chicken occasionally. And I wonder if I should get one.

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The curved part near the heel of a boning knife is called the "belly," and it is designed to facilitate rocking motions for more precise and controlled cutting, especially when working with meat and bones.

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