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yeah those havalons are scary sharp and that's my fear of losing the blade. my go to meat cutter is now a 6" victoronix (spelling ?) made by swiss armyits real sharp and holds an edge and sharpens easily. bought it off amazon for around $22... gonna buy some more cuz it's a helluva knife for the price
This knife (Victorinox 6” boning) was just recommended to me by a professional butcher. I was surprised to learn how inexpensive they are. Going to get a couple of them for my home butchering kit. Are you guys using the straight or curved blade version?[/quoteusing the curved blade...awesome knife for dirt cheap..
Been using the Havalon for a few seasons now and after breaking one in half gutting a deer and having a blade pop off gutting an elk I’ve learned to go slower and let the blade to the work and not torque it. It’s no fun feeling around a chest cavity for a blade. A few years ago in MT a buddy of mine had his buck head in his lap and was removing the hide and put too much into it and the knife went right into his thigh to the bone. Blood started squirting out like a super soaker. 2 hour drive to the nearest hospital where he spent a couple days repairing the artery.
My kids got me an Outdoor Edge Razor Pro for Christmas last year and I was able to gut, skin and break down my buck this year with one blade. I absolutely LOVE it! You do have to be very careful and I did wind up cutting the crease in the joint of one of my fingers while gutting but that was just repositioning the knife in my hand and not paying attention. I won't let my daughter use it to gut but she really liked the skinning blade on it. I have buddies that have had Havalon blades come loose or break while gutting.