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Butcher's knives.

Mallard8629

New Member
SH Member
Joined
Oct 18, 2020
Messages
20
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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SNIPERBBB

Well-Known Member
Joined
Feb 19, 2020
Messages
275
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.
 

rhagenw

Well-Known Member
SH Member
Joined
May 4, 2020
Messages
330
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
 

Vtbow

Well-Known Member
SH Member
Joined
Mar 21, 2018
Messages
4,342
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!
20201117_153206.jpg
 

Vtbow

Well-Known Member
SH Member
Joined
Mar 21, 2018
Messages
4,342
100% custom or someone re-work one?
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.
 

Homebrew454

Well-Known Member
Joined
Oct 17, 2017
Messages
1,218
Location
Wisconsin
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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Last edited:

Chimney7

Member
Joined
Jan 12, 2020
Messages
66
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.
 

brydan

Well-Known Member
Joined
Oct 15, 2015
Messages
473
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
 

Waylon mark

Member
SH Member
Joined
Dec 7, 2018
Messages
42
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.

View attachment 38009
That lamb skinner I love them knives
 

swampdonkey

Active Member
Joined
May 25, 2019
Messages
119
Location
Wisconsin
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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