What knives are people using?

[Broadarrow]

Yep, cut up many deer with a Mora knife, no issues there.

+1. cheap yet very sharp ...keeps a good edge too.

 

[sauer]

Kitchen larder knife?

Easy


Either

Victorinox fibrosis handle 5”or6” semi flex boning knife

Or

The same by Mora
Which I found even better as has an easy clean ribbed handle that gave a great feel / grip

Rob & Jessica of Monarch country products do them cheaper than anywhere I found ...
Had to buy another couple as brother nicked one once he used it

Was around £18-£20 bit need to check

Can’t recommend them enough .... does everything you’ll need In larder

Paul

 

[JabaliHunter]

Can’t go wrong with Victorinox fibrox handle boning knives
Stainless Mora fits in a jacket pocket for carrying in the field
As a backup folder, the Spyderco Pacific Salt is scarily good

 

[paul o']

I use mora , grandad use a wood cleaver bill hook and short axe and a tenon saw H&S and meat hygiene was't around then

 

[Klenchblaize]

This season I am mostly into retro hunting kit or, as it's more commonly referred to on SD, the metrosexual take on engaging with the great outdoors:

K

 

[paul o']

nice

 

[6.5Guy]

Eka Swing blade for the field.
Victorinox butchers knife and a Dalstrong boning knife butchering at home.
Now that I've figured out how to use my whetstones I can actually keep them sharp!

 

[hendrix's rifle]

Eka Swing blade for the field.
Victorinox butchers knife and a Dalstrong boning knife butchering at home.
Now that I've figured out how to use my whetstones I can actually keep them sharp!

I have looked at the swingblade and very nearly bought one off rob at monarch, would be gutted if I lost it yet a mora doesn't really matter too much

 

[Overlay]

I am booked on a deer butchery course soon.
Never done any butchery before, so looking for advice on knives for use in the larder.

I have a few different brands of knives, and as far as butchery goes, I recon the Victorinox are the best quality steel. So I'll go with those.
I have some larger knives, for cutting chops and steak, but nothing small for boning ets.

Any suggestions of the profile/lengths to go for?

Victorinox are decent knives
I’ve got I believe the 5 and 8 inch skinners and a boning knife in victorinox, I have a decent saw just for ribs etc that’s it, use a blade to take off the back legs, you can do everything with a decent boning knife that you can work with, get the ones that suit you

 

[Bigboab29]

if you don't want to spend a lot get a mora, if you want something like a mora with a bit more finesse go for a marttiini knife, If you want to max your budget look at the castrom range

 

[gonzo]

Thanks for the advice people.
I've used Mora's in the past, and also happy with them. I don't mind paying for decent kit, if it pays for itself in life, or convenience (ie. holding the edge longer.)
I would treat butchering knives as consumables, as they will get ground down by constant quick sharpening. So I expect the profiles to get wuite messy and you can only grind them back so many times.

 

[Erik Hamburger]

After something that will hold a edge sub £100

This £4.95 knife does the job just fine. And you can buy 20 of them for £100...….
BushWear BushKnife Orange

 

[Pauls]

I'm using the same £5
I also have a mora for unzipping both hold a good edge and do the same as my £200 Richard Eadon, but at a fraction of the price.
I have a global wet stone for my kitchen knives and use this for the above knives and find spending on a decent sharpening stone is the key to keeping a good edge.

 

[FISH BOY]

Anyone used an EKA Fishblade?

Looks perfect for coring, but wonder as its only 1.8mm wide compared to the 3mm swingblade how good it will be going up the breast cage.

 

[Overlay]

Anyone used an EKA Fishblade?

Looks perfect for coring, but wonder as its only 1.8mm wide compared to the 3mm swingblade how good it will be going up the breast cage.

I had one for a while on Muntie / Roe, really good but the blade length really does get in the way, wouldn’t use it as a rib splitter it will do the legs but tooooo Whippy for the Atlas

I took a grinder to it to shorten the length by a third, it’s now a brilliant potato peeler

I use the small McMillan skinning blade 3” which is a bit more pointy than normal knives it’s brilliant for small deer and for skinning in difficult areas it’s perfect, it’s not a blade for Atlas joints etc but for a field gralloch it’s ideal for nipping out the bits because of its size it’s razor sharp and workable inside the carcase and in zipping

 

[JabaliHunter]

Anyone used an EKA Fishblade?

Looks perfect for coring, but wonder as its only 1.8mm wide compared to the 3mm swingblade how good it will be going up the breast cage.

Not as good as a saw, that’s for sure

 

[shakey jake]

if its for breaking the carcass down at home, id ask a butcher, they only seem to have a couple of knives and do it all day, all mincame second hand from a butcher that was closing
shakey

 

[Tf223]

Mora companion in the field, taking off feet and head, skinning... then Mora filleting knife for boning/ butchery.

Would like a casstrom no10 curly birch at some point, but can't see it'll do much better than the Mora... my knife skills have more faults than a good honest Mora. They do look nice though.

 

[Camelfarm]

Have a Helle Jaeger that I was given years ago for use in the field - it's a bit big and clumsy but holds an edge and I have grown to like it. Also carry my opinel for any fiddly bits and as back up - as was said before I don't really like the untreated wood handle and difficulty of cleaning.

For butchering a 6" semi flex victorinox boning knife and a victorinox steak knife. Only other thing I have is a 17" butchers saw of unknown make that I inherited from somewhere.

My best purchase for butchering was actually a really good steel from butchers supplies.

 

[Cris]

Just found my old Normark knife. Must be 25 years old but a good knife. Might touch up the blade and give it an outing.