Victorinox Boning Curved Semi Stiff Fibrox Review

they have all replaced my old homemade butcher knives. This year, this knife has handled 3 bears, 2 deer, 6 turkeys, pigs, rams and 2 dozen chickens without needing to be sharpened. Just a few taps on the steel and forward.

I'm a butcher/meat cutter so I use a knife every day. I know this brand is popular and we are respected. However, the price is a bit high. Ultrasource is half the price and a great knife. I have several and am happy with the brand after using it for 3 years. I still use the same two knives every day. They stay sharp and come back to life after prolonged use and mishandling.

I am an apprentice tailor and have been cutting for at least 4 hours. Handles well and a little steel work makes this little knife puff from time to time. Recommend this at least for any beginner or those doing a bit of trimming at home. For work (if I wanted to be fussy about getting the picture) I had to go with the 10" as I would get more versatility for myself. Gives you some flexibility. I can really look at this 10" hmmmmmm

5 stars. It was like a whole new world opened up for me. This knife is incredibly sharp and easy to use. I found the stylus to be a bit bulky, but after using it a few times I found out why. The large handles make it easy to maneuver the knife around the chicken. Update: after 3 uses the blade became dull. I'm not sure I could have accidentally cut and dulled the chicken bones, but they're only that sharp after the third use.

I work as a carver and this knife is my workhorse. Small enough to peel off the silvery skin and go around the bones, and big enough to slice chops, ribs and fillets. Of course, a larger or smaller specialty knife might work better, but if you're skilled enough with that knife, the loss in cut quality is negligible. Also, you don't have to change knives often. As already mentioned, this is not a flexible blade. Razor sharp out of the box. I cut the ribbons out of the paper just to see. The…

This blade is terribly sharp and makes an excellent boning knife. I use it on deer and I've even used it to skin a deer in a pinch. Not the best skin knife, but it will do. Ideal for pulling back webbing and cutting in one piece. Last year I boned four deer with no regrinding. Now of course I was VERY careful not to hit the bone when boning the meat. As with any blade, hit the bone = sharpen. Excellent working blade. Hope this helps someone. Update: After re-reading my review, I need to clarify