Best butchering knives and sharpener?

[MtnMuley]

Forschner/Victorinox here. Also a Havalon fillet knife for silver skin. Touch em all up with a higher end steel in a few seconds every so often and then put a razor edge on them with a Edge Pro style sharpener before they get put away. I see no need to ever change anything about that combo.

[jackelope]

This one showed up today. Looking forward to trying it out soon.
6” semi stiff blade.

[spin05]

i been using Mundial for over 30 years. i have a skinner and a deboning.    https://www.mundialusa.com/en/04-gourmet/food-service/knives/boning/5500-series/5513-6-6-nsf-boning-p-206.html                                                                https://www.mundialusa.com/en/04-gourmet/food-service/knives/skinning/5500-series/5519-6-6-nsf-skinning-p-216.html         TRY and get the ones marked NSF             

[Fletch]

Forschner/Victorinox and a Wusthof ceramic sharpener.  Keep them sharp and it makes the work easier.

[brokentrail]

Funny, I use old Victorinox knives (from my grocery days) to de-bark logs and slabs now.
I've gutted/deboned/butchered more than the average # of critters in my life, using all sorts of knives. They all work good if sharp and kept sharp. my only MUST have is a good ole Rapala fillet knife for doing most of the butchering/silver skinning/steak cutting work.

I also use Rapala fillet knives for all of my butchering.  They work great for me.  I'm also using a Chefs Choice Diamond Hone 115 for all of my knife sharpening, because honestly.... I suck with a stone.

[NOCK NOCK]

Funny, I use old Victorinox knives (from my grocery days) to de-bark logs and slabs now.
I've gutted/deboned/butchered more than the average # of critters in my life, using all sorts of knives. They all work good if sharp and kept sharp. my only MUST have is a good ole Rapala fillet knife for doing most of the butchering/silver skinning/steak cutting work.

I also use Rapala fillet knives for all of my butchering.  They work great for me.  I'm also using a Chefs Choice Diamond Hone 115 for all of my knife sharpening, because honestly.... I suck with a stone.

I also use that same sharpener. Maybe were brothers from another mother. 

[CaNINE]

I just used the outdoor edge razor max 5.0 on two elk. Super sharp. Comes with two blade types and very safe and easy to change blades. I used one blade to butcher both elk.

[brokentrail]

Funny, I use old Victorinox knives (from my grocery days) to de-bark logs and slabs now.
I've gutted/deboned/butchered more than the average # of critters in my life, using all sorts of knives. They all work good if sharp and kept sharp. my only MUST have is a good ole Rapala fillet knife for doing most of the butchering/silver skinning/steak cutting work.

I also use Rapala fillet knives for all of my butchering.  They work great for me.  I'm also using a Chefs Choice Diamond Hone 115 for all of my knife sharpening, because honestly.... I suck with a stone.

I also use that same sharpener. Maybe were brothers from another mother. 

That could be... What caliber do you shoot for deer? 

[JakeLand]

@A. Cole is a sponsor here and makes fantastic knives. I have a slicer which is flexible enough to filet but stiff enough to use as a chef's knife. I would highly recommend his kitchen knives.

his knives are great I’ve been a double handful from him and they’re awesome

[lokidog]

$8 Normark/Rapala filet knife and Worksharp sharpener, only things I need.

[elkboy]

Echo the comments on the Worksharp setup.  One of the best things I've ever bought. 

I have an Outdoor Edge butchering kit that works nicely, and I have used my kitchen set of Zwillinger knives to take apart lots of deer.  Like others, I have used a Rapala fillet knife for cutting steaks- works great if you are doing large steaks from the sirloin, eye round, etc.   Another good use for the fillet knife is sliding along the ribs to remove the "intercostal" or "between-rib" muscles to be ground up for sausage, etc. 

I hope you all get to practicing your butchery skills soon, if not already!

[bearhunter99]

We have a couple of the Victorinox and a couple of Dexter Russel knives and one old knife that doesn't have any markings (that is a great knife but all of the markings are worn off.  My stepfather was a meat cutter for years in Alaska and I still have a couple of his Dexter knives. They started out as a 6" blade but have been sharpened so many times they are only about 4" long with a needle tip.

I use the Ken Onion Worksharp at the end of each session to touch them up.  Use a steel if needed for a touchup in between when cutting a lot of fat or something but always resharpen with the Worksharp at the end to be ready for the next go-round.  It takes a little practice but once you get the angle the touchup is usually just a few passes with the 1000 grit (I think thats the finiest one we have but could be wrong).  I run a 20 degree angle on most of them.

[A. Cole]

@A. Cole is a sponsor here and makes fantastic knives. I have a slicer which is flexible enough to filet but stiff enough to use as a chef's knife. I would highly recommend his kitchen knives.

his knives are great I’ve been a double handful from him and they’re awesome

Thanks man! I always enjoy the pictures you send.

[b0bbyg]

@A. Cole is a sponsor here and makes fantastic knives. I have a slicer which is flexible enough to filet but stiff enough to use as a chef's knife. I would highly recommend his kitchen knives.

his knives are great I’ve been a double handful from him and they’re awesome

I have a chef knife that is awesome, worth every penny so far.

Let me know when your here for the holidays, could use a paring knife if you have one available.

[A. Cole]

@A. Cole is a sponsor here and makes fantastic knives. I have a slicer which is flexible enough to filet but stiff enough to use as a chef's knife. I would highly recommend his kitchen knives.

his knives are great I’ve been a double handful from him and they’re awesome

I have a chef knife that is awesome, worth every penny so far.

Let me know when your here for the holidays, could use a paring knife if you have one available.

Thanks bobbyG, I'll send you a message.