Butcher Knife - Page 3 - The HuntingPA.com Outdoor Community
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post #21 of 24 (permalink) Old 11-14-2018, 07:16 AM
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Maybe you could

Originally Posted by Loggy View Post
Sure lotsa good choices out there!! Can't really blame the knife for a botched butchering job!! lol

If it's dull I'd blame it.
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post #22 of 24 (permalink) Old 11-14-2018, 08:36 AM
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I have a nice Victorinox and also a thick-bladed, curved Old Hickory. I like both for different applications during the butchering process.
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post #23 of 24 (permalink) Old 11-14-2018, 10:08 AM
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Spent a few seasons working in a friend's father's butcher shop processing deer. At the time, all we used were the Forschner line of boning/skinning knives from Victorinox. For the price, they're hard to beat. If you don't have one, buy a good "steel" as well. They're integral to maintaining a good edge.

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post #24 of 24 (permalink) Old 11-17-2018, 03:10 PM
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Originally Posted by Uncle Nicky View Post
Back when I cut meat in a store & had a processing business, Victorinox was the gold standard for meat cutting knives. Henckels were the best kitchen/culinary knives.
Originally Posted by jmbear12 View Post
I have a 6" Victorinox boning knife that handles 99% of my butchering chores that don't get handled in the field. I clean it, touch up the edge with the fine diamond, and it's ready to go for the next one. I have several other butchering knives, but that's usually the first and only one I go for.
Same here; Victorinox 6 inch curved boning knife with semi-stiff blade. I use it for everything from skinning to boning and trimming.

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