Fillet Knife for Meat Processing

[robtattoo]

Most of my field work (gutting, skinning & quartering) is taken care of with a Tyto &/or one of these.....

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[Tailz190]

Check out mora knives on Amazon- love my boning and filet knives from mora !!


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[idcuda]

Rapala filet knife - the wood handled ones you can get anywhere. Just did my whole elk with one. The vic looks good, too.

 

[slatty]

I really like the Zwilling Henckels twin master series. From what I understand they use the same steel as in their high end knives, but without a full length shank and with a yellow plastic handle (used for commercial kitchens). I've been super happy with my boning knife holds a great edge (for a deer anyways). They're about the same as the victorinox for cost.

 

[16Bore]

5" Vic curved boning knife. Best $20 you'll ever spend. No love for Dexter or straight stiff blades. Keep a ceramic rod handy.

 

[Brendan]

I use Victorinox, and Dexter. Prefer a curved blade with some flex, but have both.

6 inch flexible curved boning knife - Sani-Safe(R) - Shop

 

[sodak]

By a wide margin, I see Victorinox black handle knives in the hands of people in meat plants.

Dexter white handle comes in second.


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[MallardSX2]

I use a Rapala cheap fish fillet knife for processing almost all of my game. I sharpen it with an aggressive sharpener that sharpens fast and removes a lot of metal. When the knife wears out I throw it away.

 

[16Bore]

Victorinox 5 Curved Semi-Stiff Boning Knife | LEM Products

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Another thing I've learned over the years is holding the knife like you're "stabbing" something rather than like you're slicing bread has merit. Check out YouTube videos or watch the guy at your local grocery store/Sam's Club.

Some of these guys break meat down quick as hell. Can't beat a man at his own trade!!

(Or a gal, to be politically correct)

 

[Ewahunter]

I use a rapala and Dexter Russel for fish and meat proccesing. They are cheap and hold an edge well enough . I have a custom made knife from a friend of mine (Dirk Knives) i take hunting.

 

[JV3220]

I love my Mora companion. Just picked up a VictoriaKnox after reading this thread for boning. I like it.


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[treillw]

Resurrecting this thread. I picked up a Victorinox 5.6603.15 (semi stiff blade). I have only used it a little bit, but so far I'm finding the blade to be too stiff for my liking. I probably should have gone with the flex blade. The knife definitely has its place, but I find it too stiff to "fillet" silver skin and tendons and it cuts through what I'm trying to remove from the piece of meat instead of cutting along it. Maybe I just haven't gotten the hang of it yet.

I really like my 9" browning fillet knife and would like to get another similar fillet knife for my helper. I see that Victorinox makes a fillet knife. I also have heard that a lot of guys like the dexters. What's the best fillet knife out there?

 

[KChunter71]

They do take some getting use to. I use a semi stiff Victorinox boning knife, 5in curved. Works for me! You might be trying to use to much of the blade.


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[16Bore]

You got the silver skin side down, right?

I reckon somewhere between a fillet knife and the Vic might be your sweet spot. I did everything from start to finish with a Buck 110 in the old days..

 

[FlyGuy]

I ordered the Vic curved flex blade after reading this. Wow, I am impressed. I can confidently say that I would NEVER have even considered that knife for working with game meat. It “looks” awkward to use, the handle looks cheap, and the flexible blade had me doubting you guys... boy was I wrong. I love using it. It’s the 1st one I grab!




You can’t cheat the mountain

 

[16Bore]

A buddy of mine who’s spent the better part of his life as a butcher turned me on to them. 6” seems like too much blade, stiff was too stiff and flexible was too flexible.

I thought the same thing about the curved blade, but after 5 minutes I was sold...

 

[treillw]

You got the silver skin side down, right?

Yes sir. Just like a fish fillet.

 

[treillw]

While I'm at it, what kind of sharpener do you like?

 

[treillw]

This is my fillet knife. The blade does have some stiffness to it. I haven't handled a lot of them. Maybe this is stiffer than most?

The serrations also come in handy at times.

 

[16Bore]

Crock stick ceramic rods, brown then white. I reckon you just gotta work with it. I get the “slit” started, then flip the piece over. More pressure on the back of the blade, cutting edge slightly upwards but not letting the blade ride up. Hand on top of the meat and slide through.

Anyway, everyone has their way.