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Posted: 6/29/2016 8:52:04 AM EDT
[#1]
Morakniv, Swedish, $11.
You will thank me, just make sure you store it oiled. |
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Posted: 6/29/2016 8:53:02 AM EDT
[#2]
I like victorinox but am comfortable with just about anything.
Knives we use at work are cheap rentals but get beat to hell. |
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Posted: 6/29/2016 8:55:38 AM EDT
[#3]
Quote HistoryQuoted:
Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. And I will point and laugh at your door wedge steaks when your done. Mora will make a good boning and breaking knife but you need length for steaks. Really only need 3 knives and a steel. Boning Scimitar Cleaver Hacksaw is useful and a heavy mallet. |
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Posted: 6/29/2016 8:56:26 AM EDT
[#4]
Quote HistoryQuoted:
Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. Same. I have skinning, boning and all kinds of special knives but find myself reaching for a mora. |
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Posted: 6/29/2016 8:57:23 AM EDT
[#5]
victorinox is the name you seek. we've always butchered our game with a very sharp fillet and boning knife. bone it out, remove sinew and silverskin, portion as desired. dexter-russell is a decent knife, as well. doesn't hold an edge quite as well, but cheaper.
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Posted: 6/29/2016 8:59:13 AM EDT
[#6]
I've been using a Dexter Russell filet knife for most of my processing for the last few years. It works pretty well, but it does need sharpening often. A few passes on a steel or ceramic stick is plenty.
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Posted: 6/29/2016 9:06:41 AM EDT
[#7]
Victorinox Rabbit Knife $11.99 http://www.webstaurantstore.com/victorinox-47811-4-rabbit-utility-boning-knife-with-fibrox-handle/35347811.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KEQjw4827BRDJvpbVuKvx-rIBEiQA2_CzsOuA0hXF7gxVjy75gJTPwz9gSk0Rd-ZylfDvq9BwgkMaArt38P8HAQ |
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Posted: 6/29/2016 9:07:51 AM EDT
[#8]
Victorinox/Forschner curved boning knife is what I mostly use. Check out Scott Rea for some good butchering videos
[youtube]https://youtu.be/wijM-XI9rn8[/youtube] |
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Posted: 6/29/2016 9:18:18 AM EDT
[#9]
Quote HistoryQuoted: Same. I have skinning, boning and all kinds of special knives but find myself reaching for a mora. Quote HistoryQuoted: Quoted: Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. Same. I have skinning, boning and all kinds of special knives but find myself reaching for a mora. |
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Posted: 6/29/2016 9:20:55 AM EDT
[#10]
Quote HistoryQuoted:
Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. +1 Morakniv |
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Posted: 6/29/2016 9:21:06 AM EDT
[#11]
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Posted: 6/29/2016 11:27:04 AM EDT
[#12]
6" fillet knife of any brand.
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Posted: 6/29/2016 11:47:24 AM EDT
[#13]
Quote HistoryQuoted:
I like the victorinox from Ask the Meatman http://askthemeatman.com/images/all_3_forschner_whit_text.jpg good luck! This plus a 3-4" drop point for field dressing and a bone saw will handle anything from lambs to beef. A band saw or at least a sawzall will make things go much faster if you do much large animal processing. |
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Posted: 6/29/2016 3:22:59 PM EDT
[#14]
Quote HistoryQuoted:
There are so many from carbon steel to stainless steel to different lengths which are the top ones to try Quote HistoryQuoted:
Quoted:
Quoted:
Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. Same. I have skinning, boning and all kinds of special knives but find myself reaching for a mora. I have 12 or more of these. I keep them everywhere. Carbon is the best for me. https://www.amazon.com/Morakniv-Companion-Outdoor-Military-4-1-Inch/dp/B004TNWD40 I also have a couple of the robust models I keep in each vehicle. I use the thinner ones more, they slice better for me. But these are fantastic as well. https://www.amazon.com/Morakniv-Craftline-Robust-Combi-Sheath-4-1-Inch/dp/B00816PZ8W/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1467228018&sr=1-3&keywords=Mora+robust I have esee' so, zt's as well, but use the moras outside more. I stuck one in the kitchen and the Mrs uses that more than the others now too. I think I pay around $12 ea, so look around a bit for best price if you decide you want one. |
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Posted: 6/29/2016 3:33:03 PM EDT
[#15]
Old Hickory.
You can get full sets pretty cheap. And they have a very good selection of blade styles. High carbon steel so takes and keeps a wicked sharp edge. I've found them at yard sales and junk stores for under $10. Use them on deer and hogs and they have stood up well to that abuse over the years. I will also agree that Mora is another great knife. |
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Posted: 6/29/2016 4:43:17 PM EDT
[#16]
I bought a Havalon Piranta knife last year.
It's like a surgical scalpel with replaceable blades. It works extremely well. I am an OR NURSE, it's basically a longer version of what we use in the OR. 
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Posted: 6/29/2016 4:51:41 PM EDT
[#17]
OP, I find I use my skinning knives more then any other for all the meat we process each year, also have a gerber fillet knife, as well as a few Dexter's that see some use, but the Spyderco Bill Moran skinners have become my favorites for processing meat..........
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Posted: 6/29/2016 4:59:21 PM EDT
[#18]
Quote HistoryQuoted: I like the victorinox from Ask the Meatman http://askthemeatman.com/images/all_3_forschner_whit_text.jpg good luck! I have these and love them. In fact I now have their 8" and 10" Chef's knives as well. The 10" is heave enough that it almost cuts by itself, just a little pressure at the top of an onion and it slides right through. You still have to sharpen them though to keep them in top shape. I have actually found that this type of knife sharpener is good for a quick touch up while cutting up a large batch.  |
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Posted: 6/29/2016 5:00:41 PM EDT
[#19]
Quote HistoryQuoted:
Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. I've disassembled three elk with one. |
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Posted: 6/29/2016 5:10:21 PM EDT
[#20]
Just like your Grandparents used.
https://ontarioknife.com/cutlery/old-hickory |
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Posted: 6/30/2016 9:15:49 AM EDT
[#21]
Thanks for the recommendationsame folks.
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Posted: 6/30/2016 9:21:02 AM EDT
[#22]
Quote HistoryQuoted:
I bought a Havalon Piranta knife last year. It's like a surgical scalpel with replaceable blades. It works extremely well. I am an OR NURSE, it's basically a longer version of what we use in the OR. http://ep.yimg.com/ay/yhst-35864383674868/havalon-piranta-edge-hunting-skinning-knife-6.gif This is what I've used for years caping and skinning big game. After that for any further processing a cheap ass filet knife that takes a quick edge. |
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Posted: 6/30/2016 10:46:05 AM EDT
[#23]
Quote HistoryQuoted: I have 12 or more of these. I keep them everywhere. Carbon is the best for me. https://www.amazon.com/Morakniv-Companion-Outdoor-Military-4-1-Inch/dp/B004TNWD40 I also have a couple of the robust models I keep in each vehicle. I use the thinner ones more, they slice better for me. But these are fantastic as well. https://www.amazon.com/Morakniv-Craftline-Robust-Combi-Sheath-4-1-Inch/dp/B00816PZ8W/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1467228018&sr=1-3&keywords=Mora+robust I have esee' so, zt's as well, but use the moras outside more. I stuck one in the kitchen and the Mrs uses that more than the others now too. I think I pay around $12 ea, so look around a bit for best price if you decide you want one. Quote HistoryQuoted: Quoted: Quoted: Quoted: Morakniv, Swedish, $11. You will thank me, just make sure you store it oiled. Same. I have skinning, boning and all kinds of special knives but find myself reaching for a mora. I have 12 or more of these. I keep them everywhere. Carbon is the best for me. https://www.amazon.com/Morakniv-Companion-Outdoor-Military-4-1-Inch/dp/B004TNWD40 I also have a couple of the robust models I keep in each vehicle. I use the thinner ones more, they slice better for me. But these are fantastic as well. https://www.amazon.com/Morakniv-Craftline-Robust-Combi-Sheath-4-1-Inch/dp/B00816PZ8W/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1467228018&sr=1-3&keywords=Mora+robust I have esee' so, zt's as well, but use the moras outside more. I stuck one in the kitchen and the Mrs uses that more than the others now too. I think I pay around $12 ea, so look around a bit for best price if you decide you want one. I have one esee 3, 6 ZTs, and a dozon benchmades. |
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Posted: 6/30/2016 10:49:57 AM EDT
[#24]
Quote HistoryQuoted:
I bought a Havalon Piranta knife last year. It's like a surgical scalpel with replaceable blades. It works extremely well. I am an OR NURSE, it's basically a longer version of what we use in the OR. http://ep.yimg.com/ay/yhst-35864383674868/havalon-piranta-edge-hunting-skinning-knife-6.gif I've found it to be an excellent gutting knife, but don't care for it when skinning. The curved portion of the blade dulls quickly. Now I may do things differently than most. When I skin, I just cut the meat off the bones. I prefer a stouter knife for that (usually a Buck Vanguard). As I mentioned above, I use a 6" fillet knife to cut up the meat prior to freezing/canning. |
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