Scoring knife with 5 blades

Scoring knife with 5 blades: even cuts in the rind of pork belly

Crispy crackling starts with good cuts. With the scoring knife you make five parallel cuts in one stroke, so the spacing is the same across the whole pork belly. It is quick, and squares and stripes come out even and neat.

Even cuts let the fat under the rind render out evenly and the rind puff up evenly in the oven. With five blades on one knife you do not need to measure and count, and the job is done in a fraction of the time. The scoring knife works just as well for pork belly as for other cuts with rind or a fat layer.

Features

• 5 blades: Five cuts in one stroke.
• Even spacing: Equal width stripes across the whole pork belly.
• Fast: Saves time compared to an ordinary knife.
• Squares or stripes: Cut one way for stripes and across for squares.
• Versatile: For pork belly and other cuts with rind or fat.

How to use

1. Place the pork belly rind up on a steady cutting board.
2. Put the scoring knife on the rind and draw it through with even pressure.
3. Move the knife and continue until the whole rind is scored.
4. Cut across if you want squares.
5. Wash the knife by hand and dry well after use.

Specifications

FAQ Frequently asked questions