Butchering knives. What do you use?
 

I have seen quite a few threads about hunting knives, etc. I don't think I saw any discussing knives you fine folks use for butchering big game. If missed any of these threads, I would appreciate if some can post the links to those threads.

I usually use what use in the field plus a couple of fillet knives, a breaking knife and a utility knife. I figure there is something better.

I really like my outdoor edge game kit for processing. I don't carry it on the field however.

Yellow handled henckles. Got them in butchery class and never looked back.

I use a boning knife for about 80% the rest is usually done with either a scimitar or butchers knife.

https://www.zwilling.ca/category/kit...g-twin-master/

X2. Go to CTR. They will set you up. Reasonably priced too.

X2
I like to have 2 or 3 boning knives on the table, and 2 slicing knives so I don't need to stop and sharpen as often.

Boning knives are a must for breaking down a quarter and trimming ,although i do use a longer slicing knife for the larger cuts. Mine are mostly Swibo brand

6 inch Henckels boning knife, Henckels 5 star 8 inch for cutting steaks and one 6 inch Sabatier

I’ve got 2, Victornox, and 1, Heinkle, all 3 are boning knives, all 3 have a slightly different amount of flex in the blade.
I also have a promo knife set I got as a gift made by Docap, it has a super stiff boning knife a blunt nosed skinner, and a semi blunt nosed traditional butcher knife.

6" semi-flex boning knife and a cimeter. Victorinox, Swibo, Dick or Giesser are all top quality, Henkels is not to bad either. I would recommend the Victorinox butchering set that comes with a black pouch.

I acquired a set of assorted Victorinox knives from a forum member years ago. Almost all of my deboning and trimming is done using a semi-stiff boning knife (link below). Great steel and takes a wicked edge with a few strokes on the sharpening steel. For a relatively inexpensive knife they are hard to beat.

https://www.halfordsmailorder.com/pr...torinox+knives

knife
 

I use a filleting knife for all my deboning.

Semi flex boning knife and a good steel is all you need. Game is easy to work on, most muscles can be separated with fingers.

Victorinox hands down. I wouldn’t look at anything else. You can put an edge on them and they hold an edge.

The best set of knives for a kitchen I can think of outside of spending a small fortune.

https://i.imgur.com/7MdhsI7.jpg

I use those yellow handled Henkel knives as well as victornox.

Butchering at home is fantastic, I look forward to preparing my harvest as much as the actual hunting. I use Victorinox knives: 6 inch semi-flex, straight blade, boning knife, and a 10 inch butchers knife. I also have a bone saw as part of my kit, I like doing as many bone in cuts as I can. CTR currently has all their knives on 25% off for the month of December, for those in the market.
For processing in the field, or pre butchering, I use an exacto knife and a belt knife.

Most of what we use including the bone saw are F. Dick. Also have some forged henkle knives that are great quality.

Wow those prices are cheap, as in $25 a knife. So are they good metal and hold an edge? Might have to order a bunch of toys.

Yellow handle Henkel knives hands down no need to look any further.:)

I bought a couple LEM boning knives from peavey mart for 20 bucks each. That seems to do me fine.

Are these the same yellow handled henkels they sell at cabelas? I bought the flexible boning knife and had no issues with our doe

I was thinking the same thing. The whole set is $139.99 and we’re on sale for $99 last week. I missed the sale.

Here is the link https://www.cabelas.ca/product/9541/...sman-knife-set


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Yes. I use the 6" Boning Knives.
The Pros: Inexpensive, good handle, good stiffness for dissecting, and can straighten the edge quickly with a good honing steel.
The Cons: Lose an edge very quickly when working around bone/tendon i.e. hip socket et al. Not a great "all around" knife. Best for obviously de-boning and dissection rather than cutting stew meat and steak. Does a passable job at removing fascia but find I'm on the honing steel a bit more than I would like for that.
Conclusion: Great knife for the job at it's price point. Soft steel is easier for less experienced folks to work with as it will willingly take an edge. I have about 5 or 6 of them

I use henckels, dick, victornox and hook-eye knives. The only knife I don't really care for are the yellow handle henkels as they are slippery on the hand and could be dangerous. Also a good quality diamond steel. I bought A Dick boning knife and was very impressed with how long they keep a sharp edge on them.

Victorinox boning knife, that’s all I use. If I need a saw I have one but honestly I don’t remember the last time I pulled it out.

Yellow handle Henkels you can get them at Cabelas for 19.99-26.99

This year I used my Morakniv for skinning , field dressing and processing. This is the normal knife I use for camping or buahcraft and it was super durable for game. It's a great knife for under 20 bucks.

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I use a Cutco Filet knife for everything that does not touch the board or bone. A couple yellow henkle for everything where the blade contact the cutting board. Pretty much all dulling happens on bone or the board.

+1 for Morakniv best deal out there. Light to carry, very ergonomical and sharp as can be.

If you're dulling blade on a skinning knife, you might want to change your hold, hold it upside down with edge towards you, this way you can work alot faster and spend less time sharpening.

5"Dick Lamb Skinner is 1 of 3

[QUOTE=chuck;3886517]

Victorinox hands down. I wouldn’t look at anything else. You can put an edge on them and they hold an edge.

The best set of knives for a kitchen I can think of outside of spending a small fortune.



X 2.....This was the perfect set-up that met my needs.