looking for a good knife for butchering

rocky · November 16th, 2005, 11:26 AM

anyone know of a good knife ? I used my Gerber LST with 600 (steel?) it stayed sharp, and my Buck knife with 34 ATS steel( went dull) , looking for a quality knife to process deer.

David III · November 16th, 2005, 12:33 PM

This may sound odd, but I've found that for butchering (deer and cattle), the inexpensive carbon steel Old Hickory knives work just fine. They're easy to sharpen and I think they hold an edge for a reasonable amount of time - though I'm sure that exotic steels probably do better. And, I can afford to have quite a few of them.

joe/OH · November 16th, 2005, 12:44 PM

I use an old antler handled knife my Dad made a long time back (Before I was born). It's made out of spring steel I believe.

maclean3 · November 16th, 2005, 01:14 PM

There's a Swamp Rat Howling Rat in the "Gear for Sale" area here. They use 52100 steel, it's good stuff and has a really comfortable handle. If I didn't already have one I'd be working a deal on it now. Hard to beat a high carbon steel for toughest and edge holding ability.
Just my 2 cents.
Jack

RSSZ · November 16th, 2005, 01:39 PM

Go to a grocer/butcher supply store or a industrial type catalog and you will find some good quality knives for not a whole bunch of money. When I do up a deer or hog (I also used them in Maine for bear and moose)I have 8 knives that my wife and I use. We use them all for one animal and that saves on resharpening in the middle of the butchering job. We have several skinners and several of the bigger knives. Also a couple of knives that we can bone with. The brand that you want to look for is :::Forschner(Victorinox). I have the ones with the Fibrox handle. These are easy to hold on to when your hands are bloody or wet from water. The above brand is the ones that most professional butchers use. These knives don't come as a set so you can pick and choose the ones for your particular needs. These knives will last you a lifetime as long as you use them for butchering ONLY.---------

maclean3 · November 16th, 2005, 01:45 PM

Forschner makes great knives, it's what I use in my kitchen. I was turned onto them by the Chef my mom worked with. Damned near the quality of Wustoff or Henckles but nowhere near the pricetag. Lots of vendors online too.
Jack

paknheat · November 16th, 2005, 02:10 PM

I use a Cold Steel filet knife , as well as a voyager both in the med.size range. They both hold an edge extremly well

rocky · November 16th, 2005, 03:36 PM

thanks for the ideas. Will look into some butchers knives. The swamp rat looks a bit big for game processing.

maclean3 · November 16th, 2005, 04:46 PM

Quote:

Originally Posted by rocky

thanks for the ideas. Will look into some butchers knives. The swamp rat looks a bit big for game processing.

Just measured my Swamp Rat Howling Rat, the blade is 4.5" long and 3/16" thick. I had to give up hunting a few years ago but still carry mine fishing.
Jack

rocky · November 16th, 2005, 04:53 PM

Not too bad of blade size, but I already have 4 hunting kinves and a few combat knives too. how does the Rat stand up to deer processing? I mean from back straps to neck and hindquarters. The whole deer?

November 16th, 2005, 11:26 AM	#1
rocky Senior Moderator Join Date: Jan 2005 Location: MI Posts: 13,079	looking for a good knife for butchering anyone know of a good knife ? I used my Gerber LST with 600 (steel?) it stayed sharp, and my Buck knife with 34 ATS steel( went dull) , looking for a quality knife to process deer.

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November 16th, 2005, 12:33 PM	#2
David III Senior Member Join Date: Nov 2005 Location: Sturgeon, MO Posts: 803	This may sound odd, but I've found that for butchering (deer and cattle), the inexpensive carbon steel Old Hickory knives work just fine. They're easy to sharpen and I think they hold an edge for a reasonable amount of time - though I'm sure that exotic steels probably do better. And, I can afford to have quite a few of them.

November 16th, 2005, 12:44 PM	#3
joe/OH Member Join Date: Jun 2005 Location: Cinci, OH Posts: 376	I use an old antler handled knife my Dad made a long time back (Before I was born). It's made out of spring steel I believe.

November 16th, 2005, 01:14 PM	#4
maclean3 VIP Member Join Date: Oct 2005 Location: Nashville, TN Posts: 3,062	There's a Swamp Rat Howling Rat in the "Gear for Sale" area here. They use 52100 steel, it's good stuff and has a really comfortable handle. If I didn't already have one I'd be working a deal on it now. Hard to beat a high carbon steel for toughest and edge holding ability. Just my 2 cents. Jack

November 16th, 2005, 01:39 PM	#5
RSSZ Distinguished Member Join Date: Mar 2005 Location: USA Posts: 1,847	Go to a grocer/butcher supply store or a industrial type catalog and you will find some good quality knives for not a whole bunch of money. When I do up a deer or hog (I also used them in Maine for bear and moose)I have 8 knives that my wife and I use. We use them all for one animal and that saves on resharpening in the middle of the butchering job. We have several skinners and several of the bigger knives. Also a couple of knives that we can bone with. The brand that you want to look for is :::Forschner(Victorinox). I have the ones with the Fibrox handle. These are easy to hold on to when your hands are bloody or wet from water. The above brand is the ones that most professional butchers use. These knives don't come as a set so you can pick and choose the ones for your particular needs. These knives will last you a lifetime as long as you use them for butchering ONLY.---------

November 16th, 2005, 01:45 PM	#6
maclean3 VIP Member Join Date: Oct 2005 Location: Nashville, TN Posts: 3,062	Forschner makes great knives, it's what I use in my kitchen. I was turned onto them by the Chef my mom worked with. Damned near the quality of Wustoff or Henckles but nowhere near the pricetag. Lots of vendors online too. Jack

November 16th, 2005, 02:10 PM	#7
paknheat Member Join Date: Apr 2005 Location: Texas Posts: 248	I use a Cold Steel filet knife , as well as a voyager both in the med.size range. They both hold an edge extremly well

November 16th, 2005, 03:36 PM	#8
rocky Senior Moderator Join Date: Jan 2005 Location: MI Posts: 13,079	thanks for the ideas. Will look into some butchers knives. The swamp rat looks a bit big for game processing.

November 16th, 2005, 04:53 PM	#10
rocky Senior Moderator Join Date: Jan 2005 Location: MI Posts: 13,079	Not too bad of blade size, but I already have 4 hunting kinves and a few combat knives too. how does the Rat stand up to deer processing? I mean from back straps to neck and hindquarters. The whole deer?