Reddit mentions of Victorinox - 47645 Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Semi-Stiff Blade, 6-Inch
Sentiment score: 6
Reddit mentions: 8
We found 8 Reddit mentions of Victorinox - 47645 Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Semi-Stiff Blade, 6-Inch. Here are the top ones.
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- Versatile de-boning tool. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the curved-edge allows for smooth, clean cuts close to and around the bone.
- For delicate & thick cuts. Thick meats like beef or pork require a less flexible knife, but this knife's slight bend allows for a delicate touch. The curved yet semi-stiff blade allows for a better working angle when cutting close to and around the bone.
- Easy handling. This knife features an ergonomic Fibro Pro handle for a non-slip grip - even when wet. This exceptional knife is weighted and balanced for easy handling and comfort.
- Knife Dimensions. Stainless steel blade - 6" In length. Meets the strict National Sanitation foundation (NSF) standards for public health protection.
- Trusted Swiss quality. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime Guarantee against defects in material and workmanship. Making a Lifetime commitment has never been so easy.
- Included Components: 6-Inch Fibrox Pro Boning Knife
Features:
Specs:
| Color | Black |
| Height | 0.75 Inches |
| Length | 11.25 Inches |
| Number of items | 1 |
| Release date | May 2019 |
| Size | 6" Boning |
| Weight | 0.1 Pounds |
| Width | 1.38 Inches |
>I'm a big fan of Victorinox. They're boning knife has trimmed dozens of briskets between sharpenings and their chef's knife has done a ton of chopping, mincing and slicing as well. They're both ridiculously sharp from the start and sharpen very easily.
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>For slicing brisket, buns, ribs, etc, this meat slicing knife has served me very well. I got all three for under $80 IIRC.
As many people have said, your knife is a big part of the process. I would HIGHLY recommend the Victorinox curved boning knife. I worked as a butcher for three years and used this knife nonstop. Best part is that they are so cheap, after a few times of sharpening it, you can afford a new one and hang on to the old one for getting into the joints and anything where you hit bone.
You only need a few knives. Save your money and get victorinox knives. Every restaurant uses them. They're great and inexpensive.
Get a chefs knife, a boning knife, and a pairing knife.
Victorinox 8 Inch Fibrox Pro Chef's Knife in Clamshell Packaging https://www.amazon.com/dp/B000638D32/
Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black https://www.amazon.com/dp/B005LRYE36/
Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle https://www.amazon.com/dp/B0000CF94L/
I find any blade with a nice curved edge is the easiest. I use this almost every day: https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Semi-stiff
You mentioned a carving knife and a filet
Here is a flexible filet
Here is a more rigid boning knife
And I would personally go with this slicer over the carving knife
They are all quality and a great price particularly for something that really doesn't get used that often where it might be worth spending large amounts for the premium knife. The particular style of blade you choose is a personal choice for they way you cut and what task you are asking of your life.
If you want a show peace to carve at the diner table with then I would go with an F. Dick 1905 series
pump. you sound like an amazing candidate for the Mossberg Field/Deer Combo. It's the all around gun for the new hunter. Anything from squirrel to elk for $425.
a knife isn't too important if all you're doing is gutting deer. I've used a regular lockblade Buck 110 pocket knife over half the deer i've gutted. If you're going to be quartering and packing out meat, a decent 5-6 inch boning knife is the ticket. For small game my bird and trout knife has been an amazingly useful tool.
Here, this one's custom made for you.
Rule #1 of kitchen knives: you absolutely do not need some sort of fancy/expensive knife block set. It's a waste of money. As far as budget knives go, Victorinox is a staple of professional kitchens and a great value. You can absolutely get by with a chef's knife (6 and 8 inch if you want to splurge), couple of paring knives, bread knife (the below wavy edge bread knife is magic and the best thing I've ever bought for my kitchen), and maybe a boning knife if you want to get really fancy. If you want to get a little more invested I love my Global G2...and then I've filled the rest of my needs with Victorinox and hang them on a magnetic strip.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_i_wummCb5Z58D5V
Victorinox 6 Inch Fibrox Pro Chef's Knife https://www.amazon.com/dp/B0000CFDD5/ref=cm_sw_r_cp_apa_i_PxmmCbPCXVM5J
Victorinox 47600 3.25 Inch Paring Knife with Straight Edge, Spear Point, Black, 3.25" https://www.amazon.com/dp/B0019WXPQY/ref=cm_sw_r_cp_apa_i_3ummCbDDYYBRW
Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle https://www.amazon.com/dp/B0019WZ7EW/ref=cm_sw_r_cp_apa_i_4vmmCb12C6A0V
Victorinox 5.6603.15 6" Fibrox Pro Curved Boning Knife with Semi-Stiff Blade B0000CF94L, Silver/Black https://www.amazon.com/dp/B0000CF94L/ref=cm_sw_r_cp_apa_i_wvmmCbN928MB7