Using a skinning knife effectively requires precision and care. Start by ensuring the knife is sharp for clean cuts. Grip the knife firmly with your dominant hand, holding the blade at an angle to the skin. Make an initial incision near the tail or limb, creating a starting point. Insert the knife under the skin, using gentle, controlled movements to separate it from the flesh. Use the curved blade to follow the animal’s contours, avoiding unnecessary pressure to prevent puncturing the hide or meat.