Home Forums Gear Knives and Blades Good knives for butchering

Hi guys. I know pretty much nothing about good butchering and skinning knives. Need some direction on where to spend my money. Would like durable and razor sharp. This will be for my family and i butchering our owm whitetails during season. So wont get extremely heavy use. Still want really good. Dont mind spending money on a good product. Any advice would be greatly appreciated as to what i need. Thank you

Victorinox or F Dick boning knives are a good place to start.

Reasonably priced.

I like a thin blade. So even a shorter filet knife will be good.

I use the Victorinox knives for the actual butchering and processing chores. I think they are a very good value.

another nod to the F. Dick commercial processing knives. Inexpensive, durable, sharp

Any recommedations on where to pruchase?

K Tom restaurant supply has the best
selection out of the places I've dealt with
for finding proper meat cutting cutlery
without having to wade through a bunch
of rambo fantasy blades and safe queen
type expensive blades.
And at a reasonable price.
Just bought 3 from them several weeks back

Another vote for Victorinox boning knives.

We buy a lot of our stuff from Walton’s.

Dexter Russell
We’ve bought a pile through Fishbone knives in Virginia Beach.
www.fishboneknives.com

If you'd like, I'll ship this to you for $23

I got it and used it to partially skin one doe a few weeks ago, I just couldn't warm up to the blade length being a little longer than I'm used to. I Touched up ever so slightly the blade on my Spyderco Sharpmaker when I finished. It is razor sharp and called "The Lamb Skinner" I believe.

Thanks for all the info guys. Always a huge help here!

Thank you very much. I may, but if you dont mind, let me research a little.

I’ve used both Victorinox and F Dick. Both are good with about the same edge retention but I find the F Dick a little easier to re sharpen and I like their blade flex better in the flex and 1/2 flex line of boning knives . I started with victorinox but bough a few F Dick to replace a few knives that disappeared.
www.madcowcutlery.com had the orange handle F Dick ones for about $15 when a bought them in October

Have used several kind, not too fussy overall.

We have a Japanese flexible bones, that thing is awesome.
Gets sharp as heck and a knife shouldn't bend that easy.
Makes getting the silver skin off as easy as possible.

Usually use this Old Hickory, easy to sharpen. Always have a fillet knife also, as I bone out all the meat.