Dexter Fillet knife

onedbguru

From Amazon: 
https://www.amazon.com/Dexter-P94812-Fillet-7-Inch-Narrow/dp/B000LF6S5A

Has anyone used this for removing the skin from pork belly and how well does it perform.  Do they keep an edge or will I need a knife sharpening stone to go with it?

Jstroke

They will hold an edge for a long time. But when they go dull, it takes a sharpener to get an edge back. The steel is usually pretty hard on these less expensive knives. I don't remember 100%, but I am pretty sure that these are the same line of knives they use for kitchen rentals. Almost indestructible, but hard to sharpen without a mechanical sharpener. you might get by with a cheap sharpener you drag it through though.

NPHuskerFL

I have this boning knife and it holds an edge. I use a fairly genetic steel and ceramic sharpener every blue moon. It's crazy sharp. 

GoooDawgs

I've had this knife for a few months.  Started crazy sharp but is beginning to dull.    Does anyone have a sharpener recommendation? 

Wolfpack

Check out the ken onion work sharp-

several folks on here swear by them.  

blasting

I use several Dexter knives, and similar grade.  I know the knife aficionado's will shudder, but I like this electric sharpener (6 years now).  My knives are always really sharp, and I spend almost no time on it.




https://www.amazon.com/dp/B002VYYSVU/ref=twister_B014XSSONE?_encoding=UTF8&psc=1

4Runner

I love mine.  Picked that one up at the beach because our house as crap for knives down there and I forgot to bring mine.  Love the Dexter stuff.

SGH

onedbguru said:

Has anyone used this for removing the skin from pork belly and how well does it perform.  

I have not used that particular knife for the task inquired about. However I will share what I use for belly work. If I'm "sweeping" belly I use the following. It started out (years ago) as a 9" skinning knife that I cut down to about 4 inches. Note the radical sweep of the blade for such a short knife. 

If im "floating" out belly, I use a longer, straight knife. This is a blade that I made from a crosscut saw blade. The wooden handles are either from an Old Hickory or Dexter. I honestly can't remember which as I made this knife around 1978. 

I share this to make a simple point. Don't get to hung up on knife brands or styles for belly work. It does not take anything magical or special for belly as you can see by the two junkers that I posted above. To this day, these are still my go to knives for belly as well as a few other tasks on a hot carcass. For the record and clarification, the two knives above are almost useless on a cold or chilled carcass. However on a hot or still warm carcass, they work as good or better than any knife out there. 
With all of the above said and aside, if you like the knife that you posted, go ahead and get it. It will work just fine my friend.  

onedbguru

Part of the problem I had removing the rind may have been that it was still pretty cold. Maybe next time I will let it come to closer to room temp before "skinning" it.  I still would need something with a better edge on it, so may spend the $10 for this one. 

XLentEGG

Never a dull moment :-)