๐ช Introducing our BRAND NEW: Victorinox 6″ Fibrox Boning Knife With Our Bearded Butcher Logo! ๐ชย
We love our classic 6″ Rosewood Handle boning knife, but we also know that a wood handle isn’t always the best option for everyone. That’s why we’re now offering this 6″ Fibrox Handled Semi-stiff boning knife.
This knife features the same high-quality, long-lasting blade as our original, but with an ergonomic, non-slip, and NSF-certified Fibrox handle for better grip and control. Plus, Victorinox backs it with a lifetime guarantee!
This 6″ semi-stiff boning knife is perfect for effortless & precise cuts. Find it on our website, shop now! https://beardedbutchers.com/products/victorinox-6-fibrox-boning-knife-w-logo?_pos=5&_sid=9ec30672d&_ss=r
I’m confused why I would not order from Victorinox?
Any tips on sharpening???
I love when masters of their craft show us exactly why they are masters of their craft
Flexible like a filet knife?
The meat like butter
I wish you guys have the wood handles for 10 inch knifes
Thanks for sharing your experience and knowledge of this trade and I know you got it covered Sir, be well โbutcher โ๐๐ฏ๐ต๐ท๐๐
That blade and the boning straight one are about the two best 5-7โ knives in the world.
Wood holds a lot of bacteria we at my shop had to go to the plastic handles for that reason ..USDA said we must go to plastic handles because of the wood holds too much bacteria..
Swiss quality mate. Show us how you sharp the knife๐จ๐ญ
I thought wood had a natural bacteria fight to it?
เคเคพเคฏ เคนเคฎเคพเคฐเฅ เคฎเคพเคคเคพ เคนเฅ เคเคฐ เคคเฅเคฎ เคเคธเคเฅ เคเคพเค เคเคฐ เคเคพเคคเคพ เคนเฅ.. shame on you
Wooden Handles arent permitted in my country so we gotta use the plastic ones.
Iโve been a butcher close on 30 years now & have always used the curved 6 inch thick blade knife number 56503.15 & have have that knife for 12 years plus – the black plastic handle as smooth as baby skin & itโs been rubbed on the Norton oil stone itโs life – no grinders & that knife has been one of the best Iโve ever had. It now looks like a much thinner version but it still works
He is an artist and i have those knives probably 25 of them
I started cutting with wood handles 40 yrs ago.
Used the Victornox 6โ since 2018 to trim my briskets, love it, great knife!
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Still have my wood handled knives since you can’t use them in a USDA inspected plant.
The synthetic handles are alright but I still love the wood.
Master skill on display!
If you’re going to cut and talk, you should wear a mask.
I like knif victorinox
Hey guys, what angel (degrees) do you sharpen your butchers Victorinox’s to on the floor?
Victorinox highly recommended by Americas Test Kitchen,
Meat without beard inside… please man
. Cut that owful beard…
Professional knife operator
When I used em, they were still foreshner
I prefer a forged knife over a stamped knife.
What about this guy’s beard?
I have the fibrox knife in this video and it’s just butter. Love it.
Your video is very satisfyingโค
I have the plastic handle one but going to get the wooden one.
Wau
Dude. Those are smooth cuts!
Serious "Victorinox" support ๐
Victorinox for ever!!! Soory, i’m a swissguy….๐ ๐
I love my viktorinox semi flex boning knife. Sharp as hell and fits so well in my hand.
I work in a boning room. My co workers set their knife by making a shoulder on their knife. Do you think I need to put a shoulder on this or leave it as it is?
Try forshner
Just got that exact Victorinox knife with the maple handle, it’s beautiful and sharp! I’m looking forward to using it on a 4 pound Picanha this weekend.
Cutting like Butta!
Been a butcher for 37..plus years..they are good knives but not as good ass used to be..metal to soft…
I have the rosewood handle Vitorinox knives but, I stripped off the varnish finish and sanded them smooth and soaked them (in a vacuum ) in teak oil. It permeates the wood making it less absorbent and also less slippery if wet and it gives them a terrific,long lasting, beautiful finish that lasts forever and doesn’t get all schmutzy. ๐
Now that’s a knife ๐ช ๐
This is my entertainment.. I wanna see you do this shit with an AXE! ๐
How do you make that look so easy. Thatโs a skill that takes talent and years of experience love watching all your shorts and videos Keep up the great work
I prefer Dexter Russell 5โ semi flex
Love you utubes loved your bacon one and seen it was the same I did a ham which turn out great family loved it I used too make the beefsnack sticks they was a winner. I nรจd to get back to the smoking like that now I just do tuฤทey and brisket and etc forchurch dinners รam In TX North of Houston REALLY ENJOY YOU UTUBES LOOK AT ALL โค
Decent knife yes. Just nailed two Forshner Victorinox Western Skinner with the Fibrox handle at a yard sale. They were so cheap they were essentially free. One still has the factory edge having never been sharpened. The other one has some abuse from a grinder and somebody that had absolutely no clue how to sharpen a knife. It will need some TLC to restore it to service. That piece of meat is beautiful…
Is this the same knife that Amazon has for less than $30 that you have for $42? If not, other than the logo, whatโs the difference?