Processing knives

[S-3 ranch]

Victorinox, Dexter when butchering/ deboning
I carry a spyderco to gut and use mainly a carbon steel morakniv for skinning

 

[Kenn]

I was in Japan recently and bought a boning knife for $86. I have Benchmade, Victorinox and Dexter, but this is in a different league. I sharpened all of them myself but the Japanese knife was by far the best.

 

[peterk123]

I was in Japan recently and bought a boning knife for $86. I have Benchmade, Victorinox and Dexter, but this is in a different league. I sharpened all of them myself but the Japanese knife was by far the best.

View attachment 972327

I really like the sweep on that blade.

 

[rideold]

Victorinox are my primary. I have Mercer as well that work just fine. I do everything with a 6" semi-stiff curved boning and a 10" curved breaking knife. I have a 5" skinning knife that I use when we slaughter pigs. Those with a bone saw do everything I ever need to do.

 

[MuleyFever]

I was in Japan recently and bought a boning knife for $86. I have Benchmade, Victorinox and Dexter, but this is in a different league. I sharpened all of them myself but the Japanese knife was by far the best.

View attachment 972327

Thats cool. If I ever go to Japan I am buying some knives. Just seems like the right thing to do.

 

[Kenn]

Thats cool. If I ever go to Japan I am buying some knives. Just seems like the right thing to do.

You can get them here too. I bought mine from Tower Knives in Osaka but there are places you can order them here, like Cutlery and More.

 

[Te Hopo]

Victorinox knives, I have a variety of curved and straight boning blades, and paring knives.
Good cutting edges, easy to sharpen and clean.

 

[djewell87]

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.

I may be interested if you have more, pm sent

 

[Roger17]

I have a Victorinox 6" boning knife I bought for meat science lab during college in 1991. Still using it for processing and in the kitchen. They make great knives at very reasonable prices for the quality.

 

[RockAndSage]

+1 for the Victorinox knives. Have used the daylights out of them.

• The 8" Breaking Knife for general butchering, beef and pork loins from costco, etc
• The 6" Boning Knife for field work and breakdown
• The 5" Beef Skinner for field work

These knives take an edge well and hold it reasonably well. I also picked up a 4" Jero Angelo Skinner to see if it might work better on deer and antelope than the 5" Beef Skinner, as it's a bit smaller and a bit handier, but haven't used it yet. The 5" Beef Skinner is great though.