Knife Skills by Bill Collins
I was reading this book and came to the point where the author says that boning knives sound like they are for cutting through bones. I thought about this, and thought, no, boning knives do not sound like they are for cutting through bones. Cleavers, which cleave, or leave things cloven, sound like they are for cutting through bones. Bone saws sound like they are for cutting through bones.
I thought about all the ways one might rend bones: chopping, smashing, crushing, snapping, maybe even slicing, and boning knives don't sound like they are for any of those things. Boning knives sound like they are for cleanly removing bones from flesh, (or, you know, boning, as it is called) and that is exactly what they are used for. I wouldn't have given it this much thought, but the author dedicates nearly an entire page to this nonsensical linguistically ignorant thought, and then later comes back to it.
Later, he also said you don't filet birds or bovine animal flesh with a filet knife, that the only thing you filet are fish. He seemed to believe that the sidelong cut of fish meat is what a filet is, and that this is what the filet knife is named after. He seems to have no clue that filleting is a reference to a technique of slicing, and that any slice of food resulting from the use of this technique, whether it's fish, bird, land animal or a fruit or vegetable, is there after called a filet.
This Bill Collins guy calls himself a chef, and says he graduated from culinary school, but I do have to wonder how he could have made it through culinary school if he doesn't understand basic vocabulary like this.
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