What is your favorite Knives and tools for butchering?

[700xcr]

  What is your favorite knives and tools for butchering? I so many knives that I have gotten over the years. Some I inherited from my father and some I have purchased. For field dressing I use Outdoor edge knives and for meat processing I use Victorinox knives.
  Sportsman show I purchased a new Victorinox 5" Beef Skinner. I will have to wait a couple months to use it when my son's hogs are ready to butcher. Can't wait to use it! If it is like my Victorinox 6" boning knife that stays sharp I will be a happy camper. Here is what it looks like.
https://www.webstaurantstore.com/victorinox-40535-5-beef-skinning-knife-with-fibrox-handle/35340535.html

[lokidog]

I love the little reddish handled Rapala filet knives you can buy for $6-7 for boning and cleaning up the meat. I always have a new one in my pack.

[Timberstalker]

Piranta Replaceable blade knife. Lightweight and extremely handy.

[kselkhunter]

For field dressing, I either use my Wyoming skinning knife for skinning, or just use the Havalon Piranta.  For cutting meat off for de-boning I use the Havalon.  If early season and I might need to quarter for speed, I pack a heavy gerber knife to pop the socket (it's faster).

For butchering at home I use my fish filet knife.   

[carpsniperg2]

I run 3 victorinox butcher knives for processing game and stock. Absolutely one of the best knives out there!

[Fungunnin]

I run 3 victorinox butcher knives for processing game and stock. Absolutely one of the best knives out there!

Victorinox are the best industrial knives out there hands down!

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[Magnum_Willys]

Cutco Filet for butchering.
Havalon Titan for field dressing

[KFhunter]

I'm using F. Dick at home


havalon in the field, with at least one backup knife I can't break

[NRA4LIFE]

Rainshadow's skinner, Carpsnipers Damascus Skinner  and the Outdoor Edge replaceable for all skinning now.  I have too many butchering knives for taking meat apart that I could hardly name them all.  I have way too may knives.  Of course, you can never have too many knives.  My wife thinks differently.

[merkaba93]

Yep, Victorinox for all the butchering process.

[Bullkllr]

I have a couple Forshner boning knives that get the majority of the butchering work. I like 'em. Can anyone compare the Victorinox to Forshner?

For steaking I use a big Dexter Russell curved blade.

[KFhunter]

Victorinox IS Forshner

Forshner is the more economical stamped blades in their professional line

[Stickerbush]

I am wanting to build up my butchering knives. For now I have a couple fillet knives and just got an old hickory butcher knife. Has anyone bought the Weston 10 piece set? It looks like a good deal. My biggest problem is sharpening and re sharpening knives

[KFhunter]

I went to a work sharp ken onion,  I've been butchering hogs and other critters.   I can't seem to get the hang of using a steel, but I'm getting better at it.

[Old Man Yager]

Field I've got old timer folding knife, and a Camulus skinning knife. Butchering I've got a game processing kit( can't think of the brand off the top of my head), I use the fillet knife in it most of the time.

[hunter399]

Doesn't anybody use buck 🔪 anymore ,and sharpen themselves?

[NOCK NOCK]

I use a buck in the field, but hands down my favorite for butchering is a Rapala filet knife, 8-10" I think. Break down muscle groups with the buck, but its all filet after that.

As far as sharpening, I used to use a commercial grade tri-stone in oil bath, then steel......but have become a fan of the Chefs Choice electronic sharpener 3 stage model. Once you figure out how to use it correctly it works pretty sweet.

[j_h_nimrod]

I have used most knife styles and brands over the years and while I still carry a few different ones on most hunts I find myself using a Victorinox 3-1/4” paring knife with the red or black handle 90% of the time ( https://www.katom.com/037-40601.html ). They are cheap, easy to sharpen, hold a reasonable edge, and are fairly rugged. Separating joints is more about delicacy than chopping and prying with this knife but they do the job well. I broke down and fleshed 3 bears and an elk with the same knife this year and it still looks new.

For home butchering I have a set of 3 Victorinox that I use most, a boning knife, 7” butcher similar to the first post, and a 8” butcher similar to this https://www.webstaurantstore.com/victorinox-47533-8-butcher-knife-with-granton-edge-and-fibrox-handle/35347533.html , it has been sharpened to the flutes but still is easy to sharpen and cuts well.

I have always loved knives, and my kids are following along.  I don’t have many expensive ones, but many quality cutting implements. I might have to start a new thread with pictures of knife collections.

[Whitpirate]

I have a pair of bloodroot blades custom knives that I use every day.  a 10" chef and a 11" filet slicer (if you get their mailing list my knives are the header graphic) but they were a gift from friend's that I helped survive the poverty years of grad school and the waiting list to have them made is kinda silly now. 

I also have a 12" scimitar from Victronix and a 6" boning F Dick that I use pretty regular.

In the field I'm a big fan of a Havalon Titan.

[Duckhunter14]

I used to carry the original havalon but broke too many blades (I realize they came out with a new system) so I went to the outdoor edge. I love them both really, but I cut less holes in the hide and have never broken a blade with the outdoor edge. Prior to last season a good friend bought me a Kestrel Skinner, holy smokes that thing is nice. I used it last season in conjunction with my outdoor edge to skin and cut up (quarter, backstrap, tenders, neck meat, rib meat, etc) a moose, four elk and two deer and have not had to sharpen it yet. Now that being said I wasn't wedging it between the joints and caping out the heads with it, but it has held an excellent edge. The thing weighs almost nothing and has been a great addition to my pack.

As far as butchering at home I have a array of fillet and butchering knives I use. I have a german made fillet an ex girlfriend got me that has worked really well, I will try to remember to get the name off of it tonight.

[NRA4LIFE]

Another great tool if you can get them back to camp is a cordless Sawzall.  Mine is a DeWalt.  It was a lifesaver on my moose hunt.

[C-Money]

We like the wood handle Rapala filet knives with the tiny blade. Work awesome boning out a carcass.

[JL]

Has anyone else used a Dexter Beaver Knife? I think they're great.

[Magnum_Willys]

Has anyone else used a Dexter Beaver Knife? I think they're great.

For $15 worth checking out ! 

[biggfish]

I went to a work sharp ken onion,  I've been butchering hogs and other critters.   I can't seem to get the hang of using a steel, but I'm getting better at it.

Lose that steel and get a ceramic rod. The results are much better and faster.

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[pianoman9701]

Wusthof classic 6" flexible *censored* and 10" chef's knife.

[KFhunter]

@pianoman9701

what's a 6" flexible *censored* ?

[NOCK NOCK]

Bone...ing knife. 

[pianoman9701]

All the chefs I know refer to them as b.o.n.e.r.s, or b.o.n.i.n.g knives. Mine just happens to be 6" and flexible. I'm neither proud nor ashamed of that fact. As our knives get older, things change.

[Oh Mah]

I use several different knives in the processing of my fish and game but i can never say enough about my Bubba Blade.For filleting or for cutting steaks and roasts it is the best knife i ever used.for cutting off the bone i use my Swing blade.   

[NOCK NOCK]

     I was right   

[ribka]

X2

Those paring knives work great

Using for years in conjunction with the skinning inives

I use victoronix in my kitchen knives too

I have used most knife styles and brands over the years and while I still carry a few different ones on most hunts I find myself using a Victorinox 3-1/4” paring knife with the red or black handle 90% of the time ( https://www.katom.com/037-40601.html ). They are cheap, easy to sharpen, hold a reasonable edge, and are fairly rugged. Separating joints is more about delicacy than chopping and prying with this knife but they do the job well. I broke down and fleshed 3 bears and an elk with the same knife this year and it still looks new.

For home butchering I have a set of 3 Victorinox that I use most, a boning knife, 7” butcher similar to the first post, and a 8” butcher similar to this https://www.webstaurantstore.com/victorinox-47533-8-butcher-knife-with-granton-edge-and-fibrox-handle/35347533.html , it has been sharpened to the flutes but still is easy to sharpen and cuts well.

I have always loved knives, and my kids are following along.  I don’t have many expensive ones, but many quality cutting implements. I might have to start a new thread with pictures of knife collections.

[Remnar]

 Hard to beat Dexter Russel for the $ .imop. Use a belt type sharpener (work sharp etc. ) for a quick new edge , a hone or a steel for touch ups . Will last most home butchers a long time even with fairly aggressive sharpening .

[Calvin Rayborn]

Rick Young custom GERBER skinner all the way! 

[Calvin Rayborn]

 


https://gothunts.com/product-review-gerber-e-z-open-knife/