Porkbelly Skinner

A

Alex p. Schorsc

Joined
Feb 18, 2003
Messages
496
This knife is really different. When I first saw it , I thought "No way am I gonna buy a knife like that". But it kinda grows on you. When I figured out it had a 3 1/2 inch blade I decided it was definately cool. This seems like a great knife for cutting cheese and mincing up tobacky, etc. I think this bugger (er Sowbugger) would be really great at a barbecue or even in the kitchen.I like the fact that there is no guard that will get in the way when using the cutting board. I am tempted. I think I'll go for the grey blade with the Black Canvas handle. Anybody buy one yet. If so, how does it feel in the hand? Cheers, Alex.
 
I knew from the first second I saw it that I was going to have one. It's not a field dressing knife. It's not an all-round utility knife. It's not a self-defense knife. That is a skinning knife, pure and simple. And the right length blade. I buy a lot of Busses knowing full well that I will not be using them. That baby is going to get used!
 
I am trying real hard to help myself NOT buy a PBS. I don't skin anything.....(but maybe if I need to survive)....No,..see.....it's real hard, I just gotta stop looking at em. John
 
well, if you're not a hunter, you can justify it by planning for, when the famine comes, skinning a dog or a cat.
 
heh...that's interesting....questions about the PBS are what brought me into this corner. It's slowly beginning to pique my interest. The belly on it is really quite reminiscent of an Ulu knife, (which is actually a darn useful blade) but the handle looks like it would be really easy to work with in a wide range of real world applications. I'd be looking at it for a skinning/boondockin' knife as well as for the kitchen.

That being said, with the unique design, ridges and what all, it's quite a ways from the traditionally designed narrow bladed drop point convex edged 4 inch bladeish skinners I've become accustomed to.

I'd really like to hear all about it when someone actually uses one of these, especially to clean large to medium sized game.
 
I've been looking at this knife as a kitchen utility knife. You think that's feasible? Would the coating be a problem?
 
The first thought that comes to one's mind is that the ridges could be a problem in the kitchen, but the Busse briefing says that the ridges allow for a release of surface stress which might help the salami slices float right off of the sausage. Could be interesting, maybe we'll have to put ridges on all our kitchen knives. Better buy a dozen just to guarantee the scullery front.
 
After contemplation for the past few weeks, and constant viewing, I have decided that a PorkBelly Skinner is going to have to be added to my collection. This one as a knife to be used. I try to stay away from knives I will only look at. That type of blade will have more applications than skinning, even if thats its designed purpose. Does anyone know when it will be up for sale??
 
:o
mister_wilburn said:
After contemplation for the past few weeks, and constant viewing, I have decided that a PorkBelly Skinner is going to have to be added to my collection. This one as a knife to be used. I try to stay away from knives I will only look at. That type of blade will have more applications than skinning, even if thats its designed purpose. Does anyone know when it will be up for sale??
Click to expand...

Looks like youve decided a bit to late. The company store is out of them and you cant order anymore.Theres always the secondary market.
 
I ordered a couple from the Company Store.

Got those, pretty cool.

Then ordered another for one of my sons.(He Pays for his own now, gots lots he does)

Makes a great kitchen knife.

Could be awhile before it gets used for skinning,(old skinning knives seem to be resentfull)
 
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