Butchering knives. What do you use?

[Bub]

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.

[Jays toyz]

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

[Nystiri]

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/

[jr_80]

Originally Posted by Nystiri

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.

[Xbolt7mm]

Originally Posted by jr_80

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

On sale right now

[petew]

Originally Posted by Nystiri

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
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.

[flyguyd]

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

[saskbooknut]

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

[irgendoeppis]

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.

[Dick284]

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.

[Taiga]

Originally Posted by Nystiri

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/

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.

[dan1]

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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[The moose]

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.

[jeprli]

+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.

[omega50]

5"Dick Lamb Skinner is 1 of 3

[nube]

Cutco and Henkles for me

[catnthehat]

Three proffesional butchers I know got asked the same question this year by me
The all said “ Victorinox”
Cat

[Xbolt7mm]

Originally Posted by catnthehat

Three proffesional butchers I know got asked the same question this year by me
The all said “ Victorinox”
Cat

Swiss aren’t they Cat?

[KegRiver]

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.

[catnthehat]

Originally Posted by Xbolt7mm

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

[Oldan Grumpi]

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.

[Pathfinder76]

Originally Posted by Xbolt7mm

Swiss aren’t they Cat?

What do you use?

[Xbolt7mm]

Originally Posted by chuck

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?