Skinning Knives

[hmmm sausages]

I've looked into these knives, I've found one at Scobies,
http://www.scobiesdirect.com/ItemInfo.asp?PageNo=3&ItemNo=VK5780315&sMethod=Search&txtCriteria=VICTORINOX

but I am not sure if they are much better than the knife I Currently use.

Im currently using my victorinox boning knife. Would the above "skinning knife" be any better for this purpose? If so, is there a particular technique to employ?

Cheers, Rob

[saucisson]

It looks wicked, do you need to skin something? I mended the link for you:
http://www.scobiesdirect.com/ItemInfo.a ... VICTORINOX

Dave

[hmmm sausages]

cheers for the link fixing dave LOL

I was thinking about skinning belly pork etc, but I wasnt sure if it was the right tool for the job. It looks like a bowie knife more used to hacking your way through the jungle than for derobing a pig carcass lol

anyone more comments?

[roseway]

Try this link instead:

http://www.scobiesdirect.com/ItemInfo.a ... VICTORINOX

I think you'll find that actually works.

Eric

[Spuddy]

I don't know what you mean; they ALL work.

[hmmm sausages]

AND THE KNIVES????? LOL

[Paul Kribs]

hmmm sausages

Although I have a good variety of Victorinox knives that I use, I have not felt the need to buy the skinning knife. I generally use a thin bladed boning knife to remove the pork skin from a belly or loin. It is effective and I can almost see through the skin afterwards. I keep the knife almost flat with just a slight angle, holding the skin and cutting with an arc type movement.. difficult to explain, but with practise you'll get there.

Regards, Paul Kribs

[Wohoki]

Skinners are more for removing hides from animals like sheep and cows which don't have such a heavy layer of subcutanious fat as pigs. I usually just lay the belly skin down on a board and slice it off with a narrow and sharp carver, a drop or two of water or oil helps the blade glide.

[roseway]

I don't know what you mean; they ALL work.

Some joker's been doing a bit of editing.

Eric

[hmmm sausages]

Cheers Everyone,

Paul - Thats the technique I am currently using, just wondered if the skinning knife owuld be any better, obviously its not the right type of skinning that I do

Wohoki - Cheers for the tip re water or oil for gliding, a bit of lubrication always makes it slide better I think. will try it next time

Rob

[Spuddy]

Some joker's been doing a bit of editing.

Eric

D'you reckon?


@Wohoki: Great tip thanks. I'll get to try it next weekend as I'll be doing a pig.

[Wohoki]

Sushi chefs always keep a bowl of water with a drop of vinegar and a slice of lemon in it by the board. Just dip the tip of the knife in the water, hold it vertically and tap the handle on the board a couple of times. It stops the meat from sticking to the knife, so you can cut far finer slices.

[Paul Kribs]

I use a similar technique for slicing inasmuch as I wipe the blade between each slice with a wet cloth to remove the stickiness, works a treat. It eliminates dragging, and you get a smoother cut.

Regards, Paul Kribs

[Deer Man]

I've looked into these knives, I've found one at Scobies,
http://www.scobiesdirect.com/ItemInfo.asp?PageNo=3&ItemNo=VK5780315&sMethod=Search&txtCriteria=VICTORINOX

but I am not sure if they are much better than the knife I Currently use.

Im currently using my victorinox boning knife. Would the above "skinning knife" be any better for this purpose? If so, is there a particular technique to employ?

Cheers, Rob

This skinning knife is meant to be used for removing hides from cattle, sheep, deer etc. I t is curved to assist removal of the subcutaneous fat between the skin and the muscle. The action used is to pivot the wrist ant there fore get a longer lenght of cut by using the entire blade length. The Eskimos and North American tribes men favour this style of knife and method.

Stick with a boning knife for your belly pork!

[Wohoki]

I keep thinking about getting one of these, but mainly because I like Roselli knive rather than utility:-

http://www.roselli.fi/1/index-eng.html (then go to "Kitchen" in the sidebar, then to "R740 - Eskimo cook�s Knife". I hate the website, but they are great knives.)