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Victorinox 12-inch Oval Diamond Sharpening Steel
The Victorinox 12-inch oval diamond sharpening steel is a 600 grit steel with a hollow rod coated in diamond. Diamond removes metal, so this steel sharpens a dull edge rather than only realigning it.The oval shape gives more contact between the steel and the edge of the blade on each stroke. The black nylon handle is non-slip and comfortable in either hand. It is made in the USA.Use light pressure; diamond cuts quickly, and a few strokes on each side are usually enough. Follow with a fine cut steel or a ceramic rod to smooth the edge.Rinse the rod and wipe it dry after use to keep metal filings from clogging the diamond surface. Never use oil on a diamond steel.For a round, solid-core diamond rod, see the Victorinox 12-inch Round Solid Core Diamond Steel. For daily honing after sharpening, the Victorinox 12-inch Fine Cut Honing Steel. Our Honing Rod Guide explains diamond steels. Learn More$49.40 -
Victorinox Fibrox Pro 6-inch Western Beef Skinner
The Western beef skinner is built for control when processing large animals. Its curved blade separates hide from muscle cleanly, which makes it a strong choice for beef, elk and other big game.Hold the hide taut with the free hand and keep the curve of the blade against the inside of the hide, using short, sweeping strokes. The belly of the blade does the work, so the point stays clear of the hide and the meat. The Fibrox Pro handle stays secure in wet, cold conditions, in the shop or the field.Skinning dulls an edge quickly, since hair carries grit. Keep a honing steel or a small sharpener nearby and touch up the edge between animals.For a shorter beef skinner, see the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip for sheep and deer, and the 5-inch lamb skinner suits smaller hides. Our Kitchen Knife Shapes guide and the table in the Details compare butchery shapes. Learn More$48.00 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00
