Post by: 700xcr on February 11, 2018, 07:12:21 PM
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
Post by: lokidog on February 11, 2018, 07:15:40 PM
Post by: Timberstalker on February 11, 2018, 07:18:13 PM
Post by: kselkhunter on February 11, 2018, 07:18:35 PM
For butchering at home I use my fish filet knife.
Post by: carpsniperg2 on February 11, 2018, 07:25:44 PM
Post by: Fungunnin on February 11, 2018, 08:28:01 PM
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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Post by: Magnum_Willys on February 11, 2018, 08:36:30 PM
Havalon Titan for field dressing
Post by: KFhunter on February 11, 2018, 08:39:11 PM
havalon in the field, with at least one backup knife I can't break
Post by: NRA4LIFE on February 11, 2018, 08:47:39 PM
Post by: merkaba93 on February 12, 2018, 05:44:18 PM
Post by: Bullkllr on February 12, 2018, 05:57:18 PM
For steaking I use a big Dexter Russell curved blade.
Post by: KFhunter on February 12, 2018, 06:51:04 PM
Forshner is the more economical stamped blades in their professional line
Post by: Stickerbush on February 12, 2018, 06:56:47 PM
Post by: KFhunter on February 12, 2018, 06:59:07 PM
Post by: Old Man Yager on February 12, 2018, 07:00:42 PM
Post by: hunter399 on February 12, 2018, 07:24:35 PM
Post by: NOCK NOCK on February 12, 2018, 08:01:28 PM
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.
Post by: j_h_nimrod on February 12, 2018, 09:29:54 PM
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.
Post by: Whitpirate on March 01, 2018, 10:17:04 AM
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.
(https://ci3.googleusercontent.com/proxy/9tfUnonqJQvVOkI6-fpanbTkbGjw25xzD6EzXv_BJ4yjZQQYnbEd60w9eeQyU3987DODp9WeV3Xu3dMI4yyAe9fg473pztmIc2TrKBNbjs-vv3OIbcPUSl8fnBxQXg0jboecwoFmtXrLhZyoDsY7L1fCyp63lqDjCf_b-7Y=s0-d-e1-ft#https://gallery.mailchimp.com/61afcd6edac6e4e01a906d059/images/17c72894-8914-4eea-8492-dd2301d79790.jpg)
Post by: Duckhunter14 on March 01, 2018, 11:16:46 AM
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.
Post by: NRA4LIFE on March 01, 2018, 12:04:23 PM
Post by: C-Money on March 01, 2018, 04:11:18 PM
Post by: JL on March 01, 2018, 07:23:10 PM
Post by: Magnum_Willys on March 01, 2018, 08:26:22 PM
Has anyone else used a Dexter Beaver Knife? I think they're great.For $15 worth checking out ! :tup:
Post by: biggfish on March 02, 2018, 03:12:01 AM
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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Post by: pianoman9701 on March 02, 2018, 09:21:05 AM
Post by: KFhunter on March 05, 2018, 10:23:58 AM
what's a 6" flexible *censored* ?
Post by: NOCK NOCK on March 05, 2018, 10:54:15 AM
Post by: pianoman9701 on March 05, 2018, 12:33:55 PM
Post by: Oh Mah on March 05, 2018, 12:46:04 PM
Post by: NOCK NOCK on March 05, 2018, 02:09:36 PM
Post by: ribka on March 05, 2018, 03:18:06 PM
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.
Post by: Remnar on March 14, 2018, 03:49:04 AM
Post by: Calvin Rayborn on March 17, 2018, 09:55:36 PM
Post by: Calvin Rayborn on March 17, 2018, 09:56:34 PM
https://gothunts.com/product-review-gerber-e-z-open-knife/