Victorinox 6" Boning Knife Stiff-Wide Back sausage skins 5” on either side of

5” on either side of the machine and one 27” along the front

serrated knives

2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time

This type of edge is the choice of professionals and knife makers for its ability to cut better and stay sharp longer than flat ground edges

Rinse off the salt and soak the casing in warm water until soft and pliable (about 30-45 minutes)

Victorinox 6" Boning Knife Stiff-Wide Back sausage skins 5” on either side ofVICTORINOX 6" STIFF WIDE BACK BLADE, 3 4" BLADE WIDTH AT HANDLE BLACK FIBROX PRO HANDLE, NON SLIP EXCEPTIONALLY LONG SERVICE LIFE EASY TO SHARPEN DISHWASHER SAFE (ITEM # 5. 6103. 15)