Processing knives

[MuleyFever]

I have a boning knife and a fillet knife I mainly use for all my game processing. They are cheap knives I just acquired through free gifts that are not good and have to be resharpened a lot. What should I replace them with? What steel is good for a kitchen knife that I could resharpen easily with my Work Sharp belt sharpener?

 

[Steve300xcw]

I like Victorinox stuff. Just touch them up with a steel when needed.

 

[mxgsfmdpx]

I’ve used the same victorinox 6” boning knife for the last few dozen animals I’ve butchered.

Stays sharp and sharpens easily. Lifetime warranty.

 

[hereinaz]

I have a boning knife and a fillet knife I mainly use for all my game processing. They are cheap knives I just acquired through free gifts that are not good and have to be resharpened a lot. What should I replace them with? What steel is good for a kitchen knife that I could resharpen easily with my Work Sharp belt sharpener?

Let me send you a blem of my Dixie Zipper to try. If you like it we can work out payment later. If you don’t like it I will send a return label.

It is AEB-L which is a stainless steel created for razors. It takes a razor edge well and hitting it with a strop and 1000 grit will keep it poppin hairs.

PM me.

I am planning on another Rokslide shoot this spring, hop to see you again if it works.

 

[hereinaz]

I’ve used the same victorinox 6” boning knife for the last few dozen animals I’ve butchered.

Stays sharp and sharpens easily. Lifetime warranty.

Yes, I have used the smaller Victrinox, I think a 4” blade as well.

 

[mxgsfmdpx]

Yes, I have used the smaller Victrinox, I think a 4” blade as well.

Yeah I have the shorter one as well and the 7” filet knife. When I’m butchering the animals the 6” boning knife does 95+% of the work.

 

[SDHNTR]

Forschner/Victrionox or Dexter.

4” and 6” boning knives- semi stiff

 

[ResearchinStuff]

I use mostly Dexter knives for processing, but the mkc ones have caught my eye lately.

 

[hereinaz]

Yeah I have the shorter one as well and the 7” filet knife. When I’m butchering the animals the 6” boning knife does 95+% of the work.

I have a Cutco knife, non serated 10” blade that I use in the kitchen processing meat for now. I don’t know what steel they use but it is hard and holds an edge. None of my other kitchen knives are worth a hoot. My wife uses her serated Cutco stuff.

 

[MuleyFever]

Let me send you a blem of my Dixie Zipper to try. If you like it we can work out payment later. If you don’t like it I will send a return label.

It is AEB-L which is a stainless steel created for razors. It takes a razor edge well and hitting it with a strop and 1000 grit will keep it poppin hairs.

PM me.

I am planning on another Rokslide shoot this spring, hop to see you again if it works.

Ill PM you.