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Post by BOWn Hunter on Oct 16, 2015 9:02:37 GMT -5
For all of you do-it-yourselfers out there, what knives do you use in your processing? I have a set of Outdoor Edge knives that I use for processing only. I had bought a big set of Maxam knives which I'll try to post a picture of that has all different butchering knives. But they were cheap and dulled very quickly. So I went from a 9 piece set to a two piece Outdoor Edge set that works twice as well. The hack saw with the big set was plastic and the blades snapped after about 15 seconds of cutting then the handle broke off of it. The knives and scissors are nice but they get dull very quick. the outdoor edge set is super nice. I've butchered many deer with those two knives alone! They stay super sharp and when they do dull out they sharpen right back up with the sharpener it came with and I mean they get SHARP!!! I love those knives and if you're by chance looking for some to butcher with I highly recommend them!!   |
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Post by steiny on Oct 16, 2015 9:19:53 GMT -5
Hard to beat Cutco brand knives.
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Post by MuzzleLoader on Oct 16, 2015 9:36:06 GMT -5
4 inch and 8 inch rapala knifes. 8 inch for the silver skin on back straps. 4 inch does everything else.
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Post by trapperdave on Oct 16, 2015 9:37:42 GMT -5
rapala fillet knives for 90% of it
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Post by BOWn Hunter on Oct 16, 2015 9:41:24 GMT -5
what is the easiest way to get the silver skin off?
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Post by dbd870 on Oct 16, 2015 9:42:41 GMT -5
rapala fillet knives for 90% of it I really like them as well. |
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Post by HuntMeister on Oct 16, 2015 9:53:28 GMT -5
Just a basic kitchen knife with a good quality blade that sharpens well does it for me.
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Post by duff on Oct 16, 2015 10:32:37 GMT -5
Any sharp knife works for me. I like the fillet knives for deboning big chunks and smaller knives that I can grip with my thumb and pointer finger with the handle not sticking past my palm to cut through the joints.
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Post by nfalls116 on Oct 16, 2015 10:33:03 GMT -5
I'm there with the fillet knife guys can't beat em, I use a utility knife for field dressing too.
Haven't seen a blade in my price range that beats a utility knife or fillet knife for sharpness.
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ric0
Junior Member
Posts: 32 
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Post by ric0 on Oct 16, 2015 10:40:43 GMT -5
My trusty Shrade sharp finger is what I use for field dressing and deboning. When processing the meat for wrapping that's when the filet knifes come out.
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Post by chubwub on Oct 16, 2015 10:57:50 GMT -5
Scalpel blade to make the incision through the hide. 6' Fillet knife and a scalpel to skin, once I get it started I can usually use my weight to pull it off, another fillet knife and forceps remove muscle fascia and remove meat from bone.
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Post by BOWn Hunter on Oct 16, 2015 11:02:55 GMT -5
Scalpel blade to make the incision through the hide. 6' Fillet knife and a scalpel to skin, once I get it started I can usually use my weight to pull it off, another fillet knife and forceps remove muscle fascia and remove meat from bone. I picture you processing your deer in an O.R. lol with your scalpel and forceps and all!  |
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Post by schall53 on Oct 16, 2015 11:24:44 GMT -5
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Post by chubwub on Oct 16, 2015 12:19:29 GMT -5
Scalpel blade to make the incision through the hide. 6' Fillet knife and a scalpel to skin, once I get it started I can usually use my weight to pull it off, another fillet knife and forceps remove muscle fascia and remove meat from bone. I picture you processing your deer in an O.R. lol with your scalpel and forceps and all! I would totally take our necropsy electric bone saw home and borrow it if I wasn't concerned about contamination from the other critters. I know where that thing has been and let me tell you, it ain't pretty. I really like the scalpel blades because if they get dull you can just toss the blade and put on a replacement blade head. They also cut in a manner that keeps the hair from getting onto the meat, but I also like to part the hair as I go to help avoid that. |
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Post by chasingtails on Oct 16, 2015 12:24:05 GMT -5
Use a Havalon Bolt Knife with 60A Blades for skinning an gutting then i use a normal rapala fillet knives like the rest of the guys
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Post by kevin1 on Oct 19, 2015 14:37:45 GMT -5
I have a small set that I got from Buckmasters for free, it consists of a 4" skinner with guthook, and a small caping blade. Last year I gutted my deer, in the dark no less, with a cheap $4 folding pocket knife with guthook. Skinned and butchered it with the same knife, I guess technique is sometimes more important than the tool used.  |
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Post by steiny on Oct 19, 2015 15:07:45 GMT -5
If fillet knives work for you, go for it, but you'll never see a butcher or guys at the meat processing plant using a fillet knife, too flimsy and dull to quickly. They are made for fish, not red meat.
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Post by mkfrench on Oct 19, 2015 15:47:53 GMT -5
I use Rapala filet knives in both sizes. I buy two every couple years. The most important thing you can have is a good quality steel...and USE it regularly during processing. IMO you don't need a saw, clever, or anything serrated(for processing to eat)
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Post by firstwd on Oct 19, 2015 15:53:21 GMT -5
I have a boning knife I bought some 15 years ago. I did just get a brand new outdoor edge set at the hunter ed banquet last week that they told me I had to use. :-)
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Post by parrothead on Oct 20, 2015 7:05:47 GMT -5
Are those gut hooks really worth it??
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