Originally Posted by Salmonella
My 32nd year as a meatcutter.
My choice?
Victornox/Forschner 6" straight blade.

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Under 20 bucks each.
I caped & boned out 4 caribou bulls on the Alaskan tundra with one twenty dollar knife and didn't wish for more.
A good steel keeps your edge straight, & will get you through hundreds of pound of meat.
Spend the big bucks if you got it to burn...or not.


Do those boning knives have a bit of flex or are they fairly stiff? I was a meatcutter for over 22 yrs. I prefer a stiffer style myself.


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