What is your favorite Knives and tools for butchering?

[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.

Sent from my LG-K425 using Tapatalk

[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.