Review on Victorinox Swiss Classic Boning Flexible by David Boone

We process a lot of meat at home. From animals we grow; such as chickens, ducks and rabbits; the ones we catch like deer, fish and gar turtles. For this reason, it is imperative that we have a quality knife. For me, good quality means that the handle should be comfortable for both my small hand and my husband's big hand, the knife should not be too heavy, but not ultra-light either. The length, angle of the blade and edge retention are also extremely important. This knife exceeded all my expectations, especially for the low price. I've seen previous reviews mention that it doesn't stay sharp after cleaning multiple fish or other similar scenarios. If I had to clean salmon with this knife or any other knife I would expect it to have to return its blade. Fish scales are extremely resistant to knives, just like bones or other hard objects. I have been cleaning and carving up fish and game for 30 years. From personal experience, if you own and use knives, you should also have a sharpening rod/steel and use it as often as necessary. This is a reliable knife at a solid price. I would highly recommend it to anyone and will be adding another to our collection in the near future. Not because I need replacements, but because this knife is so good that processing is much quicker when my husband and I each have our own knife.