I've been using the same set of knives and the same sharpener for six or seven years now. It was a cheap pair of Buckmaster knives, but they served me rather well until last year.
Cutting up my deer on Monday night was the last straw. I just can't keep an edge on them anymore. I spent almost an hour last night on the sharpener with them and still can't take the hair off my forearm (my standard test for sharpness).
Please send some suggestions my way on a good knife or knife set. My girlfriend said to pick it out and she'd get it for me for an early Christmas present, and money won't be an issue (within reason, of course... I cut up 3-6 deer a year, I'm not a pro). I'd also prefer a blade that can be sent back free of charge for an occasional sharpening if needed.
Here's the set that I currently have. I used the long, thin skinning blade more than anything else so if you recommend a single knife I'd prefer something similar.
Thanks in advance for your input.
"Well boy, you ain't gonna git nothin' layin' in that bed." ~My ol' man
my friend who is a butcher swears by Victorinox Knives. He said for the money they can't be beat. Rosewood handle btw is the one he suggests. He said you can spend $200 on a knife and get a dandy, but he's seen no real reason to do that after using these.
I am far from a pro at knives but i bought a Ozark Trail Folding blade knife about 5 years ago and this thing is like a new razor each time I use it. it has gutted several deer over 100 plus waterfowl. The blade holds it edge well and it was 12 dollars at wal mart. I occasionally run it through the sharpener and I am good to go. This thing slices like a hot knife through butter.
Give some thought to a Havalon knife. They use replacement/disposable blades. I have a small one that is SUPERB for butchering, and they now make a boning/fillet knife that takes either flexible filleting blades or more rigid boning blades. They are SHARP. If you go to the show in Harrisburg, they do some deals there, which is how I got my Havalon Tracer. LOVE it.
Check out Havalon Knives. They make a field dressing knife that uses a replaceable medical scalpel blade. (Lots of taxidermists use them.) They also make a bigger knife that you can get skinning and filet blades for -- all replaceable. The filet blade is a little stiffer than most filet knives, and works great as a boning knife. If you have a hard time getting the edges you want, Havalon knives will solve that problem.
Oops -- those last two posts were made while I was typing this one. But about folding knives, don't rule them out. Havalon knives have a locking mechanism. Why not get one (the Edge or the Tracer) for field dressing, and make your judgment based on that?
"When you put a buck on your wall, it links you to those guys who painted the walls of caves." --Me.
Folks who do home butchering of pigs and cattle in this area tend to like the old hollow ground carbon steel knives. Very easy to sharpen. I thought they were no longer available new, but saw them for sale at the Shady Maple dry goods store over in Lancaster county last summer. I have some fancy stainless kitchen knives (Wusthoff) and prefer the Old Forge carbon steel knives when it comes to butchering.