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Let's discuss knives for deer processing

GCTerpfan

GCTerpfan

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Garrett County, MD
I have always processed my deer with a combination of an old Sharpfinger, a cheap fillet knife and occasionally the Rada knives we have in the kitchen. My wife decided she was going to surprise me this year with a good knife set for Father's day. Luckily, after a little research she realized that it would be better to let me pick the knives she is going to get me. I am debating between upgrading the Rada knives with a good cooking knife set, or getting a couple of quality knives for processing deer. Maybe I can upgrade both with handful of knives?

I have read through a few older threads on here and other sites and it appears that Victorinox, is very popular. I also have read good things about Dexter Russel and the Dalstrong knives but the Dalstrong are more expensive and I am not sure if they are worth the additional cost.

What do you guys use? What knife styles/sizes do you recommend for processing? What knife sizes/styles do you recommend for cooking/food prep?

Edit: I'm also looking for suggestions on a quality bone saw.
 
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I bought three knives online from a butcher supply company to process my deer. I got a straight flexible boning knife, a curved flexible boning and a straight inflexible one. All together was less than $75. I find myself using the curved flexible and the straight stiff one the most.
 
I have super high end Japanese kitchen knives and decent skinning knives from benchmade and spyderco. A few years back I thought my bill Moran spyderco was the bees knees until I got my first victorinox knife. Not only are they wayyyy less expensive, but they stay sharper much longer. You can catch them on sale on Amazon in the $20-40 range depending on model. I highly HIGHLY recommend them. You’ll never look back.
 
Kernal1984 said:
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I was actually just given this exact knife. I have a place and do a lot of Striper fishing at Lake Anna VA and their is an older couple that live next door to my property. I give them a couple of Striper fillets every year and last time I was down there she gave me this knife. She said it was her "late husbands and he was a terrible fisherman so she doesn't think it was ever used" :)
 
Mercer Culinary Genesis 6-Inch Flexible Boning Knife https://www.amazon.com/dp/B003WWJIE...abc_H8K9BXJYBW2MPPAJ0V16?_encoding=UTF8&psc=1
I bought this knife 3 years ago and it has served me well. My dad liked it so much he made me buy him one too. Since getting it this is the only knife I’ve used, just hit it with a steel every once in awhile to keep it honed. Looks like it’s $30 right now but I got it for $23. Also picked up a meat hook, that comes in handy sometimes especially when carrying parts from the cooler to the table.
 
Schwonkhead said:
Mercer Culinary Genesis 6-Inch Flexible Boning Knife https://www.amazon.com/dp/B003WWJIE...abc_H8K9BXJYBW2MPPAJ0V16?_encoding=UTF8&psc=1
I bought this knife 3 years ago and it has served me well. My dad liked it so much he made me buy him one too. Since getting it this is the only knife I’ve used, just hit it with a steel every once in awhile to keep it honed. Looks like it’s $30 right now but I got it for $23. Also picked up a meat hook, that comes in handy sometimes especially when carrying parts from the cooler to the table.
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I've seen Mercer knives recommended on a couple of websites. I agree on the meat hook, I have one I use fairly often also, especially when quartering/deboning a hanging deer.
 
Filet knives should be relegated to trimming and cutting meat into steaks/jerky. They are not a main processing knife. I like to use a thick blade that's 1.5-4" long for skinning and deboning for anything deer sized and down.
 
So how big of an upgrade are the Vicrotinox and some of the other's mentioned above over the Rada knives we currently have? I've always thought of the Rada knives as 'cheaper' knives but, they aren't that much less expensive than Victorinox. Am I actually upgrading knives or just getting something different?
 
I've never had a Rada knife but I have been happy with the Victorinox knives I have purchased. I originally got a 14" knife for filleting salmon after watching guys in the cleaning station zip through fish like warm butter while i whittled away with may Rapala fillet knife. I got two 6 inch boning knives, one flexible, one stiff last year and they are super sharp and were great on butchering deer. I thought they were a good value. My buddy is a meat cutter and it is what he uses.
 
My family used to process deer in North Central PA ( to the tune of 450-650 animals per year). The only knives we used were victorinox or RH Forschner. Not even sure if Forschner’s still in business. Regardless, a 6-7 inch curved semi-flexible boning knife was all that we stocked and it got the job done.
 
I upgraded to a Victorinox semi flexible boning knife last year. Used it on three deer and I have to say it is a very nice knife for processing. I still reach for my little rapala filet knife just as much if not more than the victorinox.

Just my 2c
 
I use a boning knife for.most deer processing. My hunting knife for getting the deer quartered up. For kitchen use I got some henckels knives,a Santorum knife and chefs knife are my go to for chopping anything. The get wicked sharp quickly. I have had the chefs knife for 15 years now and it still is great.
 
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