www.sausagemaking.org

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

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

Dave

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?

Try this link instead:

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

I think you'll find that actually works.

Eric

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

AND THE KNIVES????? LOL

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

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.

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

Some joker's been doing a bit of editing.

Eric

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

roseway wrote: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.

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.

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

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.)