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Knives?
Oct 18, 2010 6:18:24 GMT -5
Post by bigballer on Oct 18, 2010 6:18:24 GMT -5
Saw this question on another site and thought I would ask it here to see what you guy's use. What knives do you guy's use when processing your deer. I know I got my info from a butcher in Spencer and so I ordered some off of Ebay about four years ago. Can't think of what it's called right now but will look when I get home. Just wondered what you guys use..  BB |
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Knives?
Apr 17, 2011 1:42:38 GMT -5
Post by greenhunter on Apr 17, 2011 1:42:38 GMT -5
I use a couple of 4 and 6 inch fillet knives.
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Knives?
Apr 17, 2011 7:41:18 GMT -5
Post by dadfsr on Apr 17, 2011 7:41:18 GMT -5
6" fillet and a 6" deboning knife-got both of them at Smokey Mountain Knife Works, they both have the non-slip grip type handles. Keep a sharpening steel right next the knife I'm not using which I'm not afraid to use-a couple of quick strokes on it every so often makes the process so much easier. I also use one of the cut-proof gloves on my left hand  since I'm right handed. Next thing I need is some new saw blades on my meat saws-the ones I'm using have been in the family for a couple of generations so I'm sure the saw blades are not as sharp as they can be. However I've found my battery powered sawzall has come in real handy too ;D |
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Knives?
May 11, 2011 12:52:11 GMT -5
Post by omegahunter on May 11, 2011 12:52:11 GMT -5
butchershop reground throwouts, cheap draw-sharpener and cordless sawzall.
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Knives?
May 12, 2011 4:38:28 GMT -5
Post by hornharvester on May 12, 2011 4:38:28 GMT -5
I use a 6" Chicago Cutlery boning and a 8" Chicago Cutlery butcher and a 10" Chicago Cutlery slicing knife. Ive had these knifes for over 30 years and they stay sharp. When butchering I hit them on a steel every once in a while. h.h.
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Knives?
May 12, 2011 20:03:41 GMT -5
Post by steiny on May 12, 2011 20:03:41 GMT -5
I find fillet knives too flimsy, and most have soft steel and dull too quickly. Bought a couple nice Cutco brand boning knives that hold an edge great, are easy to sharpen, and work great.
Have also used the worn out butchers boning knive we used to get from a nearby packing house which were cheap and pretty nice. Still have a few of these.
Chicago Cutlery knives aren't too bad either, as suggested and can be found at many good hardware stores.
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Knives?
May 16, 2011 23:46:35 GMT -5
Post by schoolmaster on May 16, 2011 23:46:35 GMT -5
I use the Forschner 6 inch boning knife by Victorinox model 40515. I buy them at a local meat processor for less than $20. I figure if they are good enough for the pros then they are good enough for me. I use a Gerber folding saw to cut the leg bones and everything else is deboned. I don't freeze or package bone. I touch them up on crock sticks when needed.
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Post by bigballer on Jun 3, 2011 6:19:46 GMT -5
I use the Forschner 6 inch boning knife by Victorinox model 40515. I buy them at a local meat processor for less than $20. I figure if they are good enough for the pros then they are good enough for me. I use a Gerber folding saw to cut the leg bones and everything else is deboned. I don't freeze or package bone. I touch them up on crock sticks when needed. Forgot I even started this thread but that's the exact knife I use. What I did was order 6-7 of these used from a butcher shop. They work great. They stay sharp and are really nice to use in my opinion... BB |
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since I'm right handed.
