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Butcher's knives.

Just bought an outdoor edge razor max with a 3.5 drop point blade and a 5” boning blade and that is all I use now. Never have to sharpen my knife again.


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Filleting off silverskin and maybe going along the spine for the backstraps is where a flexible knives is a bit more useful. For most other cutting, they aren't an advantage and harder to sharpen.
 
Vintage schrade 152s for me AKA sharp finger...older ones had a high carbon content and easy to get scary sharp...you guys are silly with a half dozen knives to cut up a stinky timber goat 11825905-3993-483C-A18D-A9E1661CAD8E.jpeg
 
Vintage schrade 152s for me AKA sharp finger...older ones had a high carbon content and easy to get scary sharp...you guys are silly with a half dozen knives to cut up a stinky timber goat View attachment 39550
Do all my field dressing, Skinning and most initial breakdown with a custom sharpfinger. Agreed. One of the best and versatile designs.out there!
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Custom. Had 2 of the original cut delrin handle ones, but the tips were rounded. Found this guy who makes copies and its a spectacular knife.
Does this "guy" ship or have a website? I've been looking at getting a more versatile, shorter, and lighter weight than my Buck 105.

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Just as an update, I ended up upgrading to a Victorinox 6" semi stiff boning knife. I had previously been using two rapala filet knives which worked fine for awhile, but after running them both through a boat load of crappie this summer, they just weren't holding up as well as well as they used to.

Well see how it goes on the next deer I can convince to get within thirty yards of me. Thanks for the recommendations.
 
Vintage schrade 152s for me AKA sharp finger...older ones had a high carbon content and easy to get scary sharp...you guys are silly with a half dozen knives to cut up a stinky timber goat View attachment 39550
I'm not a knife guy, just a few basics to get the job done. Honestly, that's a design I've never really looked at but now taking a closer look it's exactly what I'm looking for. Currently use a drop point and a caper which has worked fine but would rather just carry one that has a little more defined point than the drop point
 
Trailing point blades are better for what we do with skinning and making long slicing cuts. More belly the better.
 
I use both Victorinox and Dexter knives and love them both. Both have held their edges very well, re-sharpen easily, clean up nicely, and performed exactly as they should. And they’re not overly expensive.

A good set of specific butcher knives will last you a lifetime unless you’re processing hundreds of deer a year.

My set currently includes a 10” breaking knife for cutting steaks and roasts, a 7” straight boning knife that I use solely for cleaning up the meat, a 7” curved boning knife that gets the brunt of the boning work, and a sheep skinner that I use just for skinning. In addition to those 4 I also use the Swing Blaze from outdoor edge as my gutting knife and for the initial hide cuts to start the skinning process once I’m back home.

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That lamb skinner I love them knives
 
i realize that many of you can likely process a deer with almost any blade, but for us newbies, any tips on flexible vs rigid blades? or is that more of a personal preference thing? ( i can see the utility of a flexible blade for removing silver skin like skinning a fish fillet, it's more the boning that i wonder about) thanks in advance


Flexible, even for boning. Any fillet knife will work but i bought some Victorinox a few years ago and they’re my go to now, especially their boning knife.

Any ole dummy can sharpen them to a razors edge so they work for me.

I carry my Bark River Knives in the woods out of tradition but use those Victorinox at home for butchering.
 
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