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.

 

[Louro]

There is a reason why must of the people that work in the meat processing industry use Victorionox or FD dicks knife. They are affordable and will hold the edge well. I have a friend that works in a local meat processing shop, and he uses one all day long. But as any tool they need some TLC from time to time. Some of his 6” boning are around 3” long.

 

[RockAndSage]

But as any tool they need some TLC from time to time. Some of his 6” boning are around 3” long.

That's some pretty awesome use. Weird fact: apparently, Japanese sushi knives, used by pro chefs, are often made by swordsmiths. They're often of such high quality they're considered by some of their owners to have a bit of soul imparted to them - when they reach the end of their lifespan from years of use and sharpening, there's a special holiday in Japan where they hold memorial services for the knives they retire.

 

[Louro]

That's some pretty awesome use. Weird fact: apparently, Japanese sushi knives, used by pro chefs, are often made by swordsmiths. They're often of such high quality they're considered by some of their owners to have a bit of soul imparted to them - when they reach the end of their lifespan from years of use and sharpening, there's a special holiday in Japan where they hold memorial services for the knives they retire.

That’s is weird/ funny. Thanks for the education. I have few of his shorty(wear out) knife, they make outstanding panfish filleting knife.

 

[guitarpreston]

My wife has gotten me a few zwilling knives over the last year and they’re great! A shop a few doors down from her runs monthly specials on them.

 

[justinspicher]

I’ve never used anything other than my KoA knives for butchering and processing. I find them to be durable and easy to resharpen.

 

[solidstars43]

Havalon/outdoor edge for field dressing and quartering. Any filet knife/boning knife for breaking down quarters at home.

 

[Shortschaf]

Big fan of my Wusthoff Classic 6" Deboning knife for processing.

They are $100 though, so if it wasn't given as a gift, I would be looking at Buck 420HC processing knives (if they make any) or Victorinox for the best bang for buck