I just bought my first fleshing knife from Rittel's. I'm assuming there isn't suposed to be a sharp edge on it, but has any ever made the edge a little sharper? Any pro's or cons?
Thanks
Joe
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I have never tried a "fleshing knife" but when I use regular knives and such I want them all razor sharp. This might not be the case with everything (a fleshing knife maybe), but I would assume you'd always want any blade used for fleshing as sharp as possible. Otherwise, it seems like you'd work yourself to death.
It's a 12" two handle knife
You want it as sharp as a butter knife. Don't put a sharp edge on it or you will need to become a better seamstress
Leave it as is from factory, just try to maintain that edge for awhile. You may find you want to tweak it a little later on down the line, but the edge being dull serves the correct purpose. That purpose being, to remove the fat and meat from the skin.
While drawing the knife over the hide on a beam, sometimes you may get a little wrinkle in the hide toward the end of the stroke, and if the knife is too sharp, it will cut a whole throught the wrinkle.
I figured it was like that for a reason!