Home Forums Gear Knives and Blades What size blade do you prefer for a boning knife ?

I used a Zero Tolerance model 301 from field dressing to cutting steaks and roasts. I forget what steel it is, but I think it's Crucible Metallurgy powdered stainless. It's a Strider Clone with a collaboration from Ken Onion.
It's only a 4" blade, but worked fine with the aggressive recurve shape. The tip is pretty broad, but being that short, it offers dexterity.
There are better blades for gutting, skinning, boning, and further processing. I like a thin high carbon short and the same for long. It doesn't matter as long as it's sharp and quality. My uncle was a famous butcher in these parts as far as butchers used to be known. He passed away and gave my Dad and me his most used tools of a lifetime. Those are my go to when not in the field. However, it was fun using a professional fighters blade for processing. It shows what can be done in real world defensive applications without harm.