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  #31  
Old 12-07-2018, 01:10 PM
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https://www.cabelas.ca/product/29719...ggutting-knife
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  #32  
Old 12-07-2018, 06:19 PM
grouse_hunter grouse_hunter is offline
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Quote:
Originally Posted by BIG AL View Post
I use a filleting knife for all my deboning.
I use a filleting knife for de-boning and slicing too. The blades' shape makes it as precise as a scalpel while the length allows to make bigger cuts.
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  #33  
Old 12-07-2018, 08:18 PM
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Originally Posted by jr_80 View Post
X2. Go to CTR. They will set you up. Reasonably priced too.
On sale right now
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  #34  
Old 12-07-2018, 08:23 PM
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Cutco and Henkles for me
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  #35  
Old 12-07-2018, 09:34 PM
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Three proffesional butchers I know got asked the same question this year by me
The all said “ Victorinox”
Cat
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  #36  
Old 12-07-2018, 10:25 PM
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Originally Posted by catnthehat View Post
Three proffesional butchers I know got asked the same question this year by me
The all said “ Victorinox”
Cat
Swiss aren’t they Cat?
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  #37  
Old 12-07-2018, 11:28 PM
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In all honesty I never really paid any attention to what I use, partially because I frequently help family members with their butchering and use whatever they hand me.

If I do take my knives or am butchering at home I use what I have which is a mixture of Old Hickory, Buck, Victorinox, Mora, Rapela and other brands and unbranded blades.

If I were to recommend a blade I would say you can't go wrong with a Victorinox or a Buck and I'd have a fish filleting knife from a reputable maker for the same reasons other have mentioned.
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  #38  
Old 12-07-2018, 11:36 PM
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Originally Posted by Xbolt7mm View Post
Swiss aren’t they Cat?
Actually yes, they are!
I used one for years ( Green River style ) on the trap line and as a belt knife when I was into rendezvous and black powder competition .
Fantastic knife.

Cat
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  #39  
Old 12-08-2018, 12:51 AM
Oldan Grumpi Oldan Grumpi is offline
 
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I have a real mixed bag of Victorinox, Henkles and Ontario and others - but the one that surprised me is an 8” branded Ikea that I bought (used) in a thrift shop for $2 because ‘it looked good’. Boy, is it good! With a few swipes on a steel every now and then, it just keeps on cutting like a razor blade.

Those old Ontario’s with the hammered blades and wooden handles were cheap 40 years ago in McLeod’s and Marshall Wells hardware stores, but they still perform better than 90% of what’s available today. It’s not hard to get them extremely sharp, and it takes little effort to keep them that way.

Another brand I never pass up if I find a used one is Grohmann. Their butcher knives are excellent and their bread knife is the only one I’ve found that will cut warm, fresh home made bread nice and straight every time.
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  #40  
Old 12-08-2018, 07:30 AM
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Quote:
Originally Posted by Xbolt7mm View Post
Swiss aren’t they Cat?
What do you use?
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  #41  
Old 12-08-2018, 07:39 AM
Bushleague Bushleague is offline
 
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[QUOTE=graybeard;3887668]
Quote:
Originally Posted by chuck View Post

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.
Put down another vote for Victorinox. I use a carbon steel Mora knife for deboning, my fillet knife for a few minor tasks, and a fairly large Victorinox does the bulk of the work. My wife bought it for me and initially I thought that it was too big... by the time I'd done the first animal with it I'd changed my mind. Personally I like my hunting knives short, but a good butcher knife should have some length to it.
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Last edited by Bushleague; 12-08-2018 at 07:45 AM.
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  #42  
Old 12-08-2018, 09:39 AM
Duramaximos Duramaximos is offline
 
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6" Victorinox forged boning knife. I prefered the stiffness and ergonomics of the forged version.
12" Victorinox breaking knife with fibrox handle.

These two accomplish 99% of my butchering tasks.

Last edited by Duramaximos; 12-08-2018 at 10:08 AM.
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  #43  
Old 12-08-2018, 10:05 AM
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Quote:
Originally Posted by chuck View Post
What do you use?
I have a larger Victorinox that I just bought on sale 3 days ago At CTR refidgeration in Calgary but it was after by deer were cut up ( elk draw for sufield coming up fingers crossed). Up till now I used a 9 inch Henkel fillet knife which was fine but the Victorinox was on sale lol. I may pick up a medium flex boneing Victorinox today if I can get there before 1 when they close, and you?
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  #44  
Old 12-09-2018, 11:55 AM
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Mixed bag used here .......


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  #45  
Old 12-14-2018, 05:46 PM
ks.snow ks.snow is offline
 
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The yellow blade heckels set is on sale now at Cabela's if anyone was waiting to pick them up!
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  #46  
Old 12-15-2018, 07:02 AM
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Quote:
Originally Posted by Xbolt7mm View Post
I have a larger Victorinox that I just bought on sale 3 days ago At CTR refidgeration in Calgary but it was after by deer were cut up ( elk draw for sufield coming up fingers crossed). Up till now I used a 9 inch Henkel fillet knife which was fine but the Victorinox was on sale lol. I may pick up a medium flex boneing Victorinox today if I can get there before 1 when they close, and you?
The picture is worth a thousand words.
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  #47  
Old 12-15-2018, 09:06 AM
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Quote:
Originally Posted by chuck View Post
The picture is worth a thousand words.
?
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  #48  
Old 12-16-2018, 04:47 PM
landowner landowner is offline
 
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Victorinox (swibo) had since 1977
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  #49  
Old 12-17-2018, 12:21 AM
Bub Bub is offline
 
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Thanks all for your input. I greatly appreciate it!

Quote:
Originally Posted by Bushleague View Post
Personally, I like my hunting knives short...
Same here, though I do have a couple of fair sized ones that almost never use. I just use my field knives for deboning. Fillet knife, to be honest, does most of the work. And I use my kitchen chef/carving/whatever knives for cuts, etc.

Quote:
Originally Posted by catnthehat View Post
Three proffesional butchers I know got asked the same question this year by me
The all said “ Victorinox”
Cat
I talked to two and they said the same

Quote:
Originally Posted by Xbolt7mm View Post
?
From the previous page:
Quote:
Originally Posted by chuck View Post
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.

I ended up getting this set:



I found it by chance for $79 (plus tax of 13%) in Canadian Tire in Ontario in the city my folks reside. My dad picked it up for me yesterday and he will be visiting in February. Not really sure about it now though and debating whether I should tell him to return it, lol. I don't really care for the Swiss Army Knife, I have more than one sharpening steel and I am not sure if there is any benefit to those boning knives over a fillet knife aside from less sharpening, perhaps (I don't think I even held a boning knive in my hands before); I also have two of Victorinox knives somewhat similar to that little guy, which I call utility knives (or pairing knives). So essentially it is $90 (after tax) for 4 knives, which still a good deal, I think.

As for Henckels, they have great steel. I have a block set of 6 (I think) of kitchen knives that I paid a good amount of money for a while back. They are good knives, but handles started falling apart on two by now:



I understand that these handles are made completely different but it still left a bad aftertaste in my mouth. And it is not Henckels International or whatever it is (I do not think that even existed when I bought the set):



I hardly ever use these knives anymore in the kitchen and switched to Wusthof. Better steel and no problems with handles so far. Looked at their butchering knives and they have perfect reviews, but do cost a fortune, which is not worth spending.

So back to the question of butchering knives: what do you think about the set my dad picked up for me?
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Last edited by Bub; 12-17-2018 at 12:33 AM.
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  #50  
Old 12-17-2018, 07:33 AM
Xbolt7mm Xbolt7mm is offline
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Quote:
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The picture is worth a thousand words.
Gotcha now, thx
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