Knives ??

[Redwing]

For those that do thier own butchering, how many knives to you use. I have one for field dressing and that's it. I had to butcher one with a Buck folding 4". Need to add one or two me thinks.

 

[Jcalder]

I can get by with just a filet knife.

 

[BSK]

I have a Wyoming-blade skinning knife, a large heavy-bladed knife for quartering, and then use small buck knives honed to razor sharpness for meat prep before packaging.

 

[uaskme]

Check out Bark River. They have a wide selection and high quality.

 

[EastTNHunter]

Go to Smoky Mtn Knife works and get a Forschner boning knife. They are designed for boning and butchering, stiffer than a filet knife. They cost under $20 last time I bought one.

 

[Headhunter]

Hen and rooster 5011 for field dressing. Hen and rooster 5019 for skinning and any type boning knife for boning. I quit quartering years ago, I bone them out while hanging.

 

[CharlieTN]

Right now I'm using 3

Swing Blaze from Outdoor edge for field dressing.

Kabar BK-15 and 5" filet knife for butchering. At some point I will be adding a larger butcher knife for cutting steaks and such. The Filet knife does the majority of the boning and processing work.

 

[Brisco Darlin]

i've got one don't even know what kind it is. i've had it since i was 15. it's a fixed blade about 8 inches. my daughters got me a case fixed blade last year for Christmas. I haven't gotten to use it yet.

 

[pressfit]

I probably got 15 knives at my processing shed.. everything from a 6" hunting knife to a few 4" used knives from a chicken processor.. all have a place.. I bought one at everythings a dollar back in the summer just to see how it works.. it looks about like my other knives.. probably aint woth a flip..lol

 

[Daniel n]

I just picked up two new filet knives with the free shipping code from cabelas. That's all I've ever used.

 

[Diehard Hunter]

I have my fathers knives from when he was a butcher for Atlantic and Pacific Tea company (A&P grocery stores). I doubt a could afford knives of that quality nowadays. One has a 6" blade and is a little stiffer than a filet knife, one has and 8" blade, and one has a 16" blade. I rarely use the big one, but the other two are great. I can do about anything I need with them.

 

[ghosthunter]

I use a knives of Alaska alpha wolf for field work but for butchering in the kitchen I use a filet knife