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Originally Posted by troutfisher13111
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.


So all those customs you order then flip at a huge profit just for that...profit?


You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
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Originally Posted by Boise
Journeyman, I have been using this knife for the last 8 years. I bone out a deer, touch up the edge, then finish it. I like the flex level. I'm interested in your comments/suggestions.

BTW, I don't have pictures of deer being processed. My hands are always a mess and I never thought anyone would find them of interest.

https://www.amazon.com/Dick-Curved-Boning-Knife-Semi-Flex/dp/B000UBB2UQ


Hey Rick, been a while...

In my world there is the "take home the carcass minus guts", "take home the primals", and take home the "ready to freeze, boned out cuts."

I generally prefer the initial -"take home the carcass minus guts " as I'm much better at separating game than most of today's quote-unquote "butchers."

To that end I generally prefer a top end knife that will get me where I want to be...vs where minimum wage hacks who cut up primals to yield "kind of" premium cuts

All that said - we've discussed the brilliant MS candidate who worked for me a few years ago and did his Masters on just this...and is now an executive at one of the major processing companies and freely shares his studies with me because he's like a son..

He advocates automation to the point where robots do all but the final cuts...and those last super skilled cuts are by "Master Butchers"...and those Master Cutters change the old game of cheapest knife for unskilled cutters...and he recommends F Dick X45CrMoV15 vs the generic 1.419 and "400 series" of the competitors...

I'm not qualified to argue with him, ...SO...we began year before last switching to F. Dick from Forschner on my ranch...


You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
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Originally Posted by Journeyman
Originally Posted by troutfisher13111
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.


So all those customs you order then flip at a huge profit just for that...profit?


When have I flipped a custom for a profit? I either sell what I don’t keep for what I have in it or at a lost. Please show me where I’ve made money. Seriously, please show me.

And the customs I have are more for dressing, skinning, and quartering. I have yet to find a custom boning knife that like. I’m not opposed to one, just haven’t found the right one.

Last edited by troutfisher13111; 09/19/21.
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Originally Posted by ol_mike
For boning out deer/antelope .?


I like a Wyoming knife and a 6 or 7" fixed blade in the field and a longer blade for cutting up meat.

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For boning I like a 5 or 6 inch curved boner.These also work well when quartering.I also like to use an 8 or 10 inch curved breaking knife for working up the larger cuts of meat.
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As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Thanks ! .


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The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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I used one of these for 24yrs as a commercial meat cutter. Still own one and use it. No complaints.

https://corellebrands.com/chicagocutlery/commercial/#replaceable

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Originally Posted by Boise
Journeyman, I have been using this knife for the last 8 years. I bone out a deer, touch up the edge, then finish it. I like the flex level. I'm interested in your comments/suggestions.

BTW, I don't have pictures of deer being processed. My hands are always a mess and I never thought anyone would find them of interest.

https://www.amazon.com/Dick-Curved-Boning-Knife-Semi-Flex/dp/B000UBB2UQ


That looks like a fine knife for breaking and boning.



I use these assorted knives and tools on occasion.

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Originally Posted by Journeyman
Originally Posted by keith
McCroskeyknives.com

I skinned and butchered 8 deer and never touched up the blades on a Trapper set....

I have all their knives, they are unbelievable!

A trapper friend of mine skinned 300 beaver with one until it needed a sharpen.

YOU will NOT be dis satisfied.

McCroskey knives make a lot of custom knives look like junk when it comes to a using knife. I skinned and boned out two bull elk with their Elk Skinner, still would shave you!




Bullshit


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Eat Fish, Wear Grundens, Drink Alaskan.
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