How do you score pork skin? We cooked some pork belly over the weekend and part of the recipe is to "score the skin".

We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even tried out some sharp scissors! 

If you don't score the skin, you don't really get decent crackling.

Is there some technique to doing this?
I recommend (and use) a utility knife. 

Not only are they fairly tough and sharp, you can adjust the blade to the depth you need (you don't want to cut too deep). And the blades are cheap to replace...



As others have noted in the comments, be careful with this as you would with any knife: the blades may be small, but they're quite sharp.