Knife selection

[Bali]

I need to buy a couple of knives for butchering my pigs and the odd deer and have been told a Boning knife and Steak knife will be my best option, the problem is looking on the web there is such a choice do I go for a curved,straight, thin/wide,flexible or hard boning knife
Nick

 

[bigscott270]

Check out the butchers equipment warehouse or smith's sundries. You will definitely need a steak knife for slicing as for boning pigs get a 6 inch curved flexible blade this will let you stay close to the bone. Victorinox and f.dick are the most popular.

Hope this is of any help ..........scott

 

[Bali]

Thanks scott flexible blade is the way to go then

 

[Basil12]

Check out the butchers equipment warehouse or smith's sundries. You will definitely need a steak knife for slicing as for boning pigs get a 6 inch curved flexible blade this will let you stay close to the bone. Victorinox and f.dick are the most popular.

Hope this is of any help ..........scott

The big man knows the sharp end of a knife that's for sure.

 

[Sam64]

+1 Victorinox knives

 

[sauer]

No other reply needed

If you know who Bigscott is you understand there is nothing that guy can't do butchery wise

I have the victorinox 6" boning knive .... Great value

But few various places

Paul

 

[Bali]

Took advise from bigscott and bought the F Dick semi flexible from the Butchers equipment shop which has already been delivered. My mistake as I thought I had ordered flexible but I think it will still be OK

 

[bigscott270]

Took advise from bigscott and bought the F Dick semi flexible from the Butchers equipment shop which has already been delivered. My mistake as I thought I had ordered flexible but I think it will still be OK

Bali it will do the job just the same. They are a hard knife and once you get it going it keeps a real good edge the other benefit is you can use it to skin

 

[Bali]

Thanks bigscott. Any tips on sharpening ? I have a Lansky sharpening kit but a bit slow when I am working on the carcass
Nick

 

[bigscott270]

Nick get yourself a decent sharpening steel and a stone. I prefer a whetstone either a carborundum or Japanese. Just remember the steel only keeps the edge on a knife

 

[Tim.243]

The knife that does all my hard work is a tripe knife...
http://www.google.co.uk/url?sa=t&rc...-D2DWqPY6aIbXv0ig&sig2=TFWwNoGqJ99bKj9qf18qdQ

Fantastic bit of kit, I have worked out my own style using it with clean fast results.

Tim.243

 

[Bali]

so many slightly different designs all with there purpose.I use Weschenfelder for there wild mushroom mix

 

[biffo]

Took advise from bigscott and bought the F Dick semi flexible from the Butchers equipment shop which has already been delivered. My mistake as I thought I had ordered flexible but I think it will still be OK

To be honest, if it's a Dick a semi is perfectly acceptable......

 

[Bali]

To be honest, if it's a Dick a semi is perfectly acceptable......

Thats good then as it seems OK I am now making a sheath for it out of Kydex great stuff