Knives
- Thread starter disabled combat vet
- Start date
Colorado Cowboy
Super Moderator
I like at least 2 or 3 different blades for butchering. I have a big chefs knife that I use for cutting steaks and I use a smaller filet style to debone. The picture with this post has the knife I like for steaking and cutting up large chunks of meat. The picture was where I was cutting up prime rib roasts into ribeye steaks. I have several knife set I got from RMEF that I use too.
JimP
Administrator
I've processed elk with no more than a large butcher knife that we used every day in the kitchen.
But when I grew up I got a fantastic set of Gerber kitchen knifes. They hold a edge and fit my hands. The large butcher knife makes quick work of a boneless backstrap. For getting around the bones the set also has a nice filet knife.
You don't need much but they need to be sharp.
But when I grew up I got a fantastic set of Gerber kitchen knifes. They hold a edge and fit my hands. The large butcher knife makes quick work of a boneless backstrap. For getting around the bones the set also has a nice filet knife.
You don't need much but they need to be sharp.
I like sharp! I use just a plane ol straight blade kitchen butcher knife and a thin blade filet knife for everything. I sharpen both and is all I’ve needed.
Colorado Cowboy
Super Moderator
PM me your address and I'll send you a set. I bought the big knife in pictures at a kitchen supply store that had a knife section.
JimP
Administrator
Check out Chicago Cutry, but I like to hold a knife in my hand before I buy it
www.chicagocutlery.com
Chicago Cutlery | Chicago Cutlery
Precise cuts. Ergonomic handles. Just the right weight and balance. Chicago Cutlery makes professional-grade knives for the home. Comfortable and engineered to make cutting effortless, it's the #1 brand in forged cutlery. Chicago Cutlery makes the art of chopping, slicing and carving easy for...
www.chicagocutlery.com
buckbull
Veteran member
- Jun 20, 2011
- 2,132
- 1,304
Sounds like CC's deal cannot be matched....but i really like the outdoor edge game processing kit.
When it comes to processing at home honestly I use a fillet knife more than anything else. A few social accounts I follow that cut up a LOT of meat, big game and beef use that as their primary tool. So follow the pros I suppose.
Lou (Louis)
Member
Yup. Hard to beat an easily sharpened, ever so slightly flexible blade.
6mm Remington
Very Active Member
I was able to snag a couple old knives my grandfather had after he passed away. He had a butcher shop in town and a slaughter house out in the country where we lived. I remember him having a lot of Forschner knives.
Colorado Cowboy
Super Moderator
I love old knives. They are mostly high carbon steel and take and hold an edge really well. They do rust tho. I have a couple too as my uncle was a butcher too.