Knives
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I was getting a brisket ready for smoking on Memorial Day. I used my Chicago Cutlery knife. I sharpened it beforehand but it just does not seem to cut like it used to. Any suggestions for a good knife to trim a brisket?
Ted Frodyma I use the BIG KNIFE for that. One of the very few with synthetic handles, but it works well & keeps an edge very well. I have had it for over 30 years. It is a Kaicut. I really like some of the Japanese products & have several of their saws, chisels, etc. Hard to afford though now adays.
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Ted Frodyma I use the BIG KNIFE for that. One of the very few with synthetic handles, but it works well & keeps an edge very well. I have had it for over 30 years. It is a Kaicut. I really like some of the Japanese products & have several of their saws, chisels, etc. Hard to afford though now adays.
calldoctoday Maybe some day
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Jonathon It is apparent from the popularity of this topic that the next giveaway should be a nice set of knives! You’re just the guy that can do it!
Ted Frodyma i think this already in the works. Or at least we have talked about it. They usually do a couple throughout the year.
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Forgot my Kodi Caper. A sweet little field knife.
Paul
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Forgot my Kodi Caper. A sweet little field knife.
processhead I love a caping knife!!
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processhead I love a caping knife!!
Deepwoodsbutcher said in Knives:
processhead I love a caping knife!!
I have only shot a couple of deer that I have had mounted, but the Kodi Caper made it easy to cape out the front half.
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I just wanted to start a thread where people can post all about knives. What brands and styles are you using? What applications are best for certain styles in your opinion? Do you prefer a specific knife for every purpose or one knife that does it all? Fancy knives vs cheap knives? To kick things off I’m a bit of a collector. I love a knife designed for a specific purpose and using it for that job. I have used quite a few brands and prefer commercial workhorse style knives. I’m a HUGE fan of Victory knives. They are New Zealand made, have incredible blades and comfortable handles. As a bonus, they come in a bunch of great colors. My favorite knife (currently
) is the PJ Special skinning knife by Victory. Mine has a blue handle.
Deepwoodsbutcher Victorinox all the way.
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Deepwoodsbutcher said in Knives:
processhead I love a caping knife!!
I have only shot a couple of deer that I have had mounted, but the Kodi Caper made it easy to cape out the front half.
processhead I find it great for field dressing too. Done grouse, squrriel, turkey and deer.
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processhead I find it great for field dressing too. Done grouse, squrriel, turkey and deer.
Many of the so-called “hunting knives” are grossly oversized for the task. A smaller, razor sharp blade is so much more efficient for field dressing.
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My favorite hunting knife is Uncle Henry by Schrade, has a 4 inch blade. Gets the job done. Leave the big knives in camp to chop wood.
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Many of the so-called “hunting knives” are grossly oversized for the task. A smaller, razor sharp blade is so much more efficient for field dressing.
processhead said in Knives:
Many of the so-called “hunting knives” are grossly oversized for the task. A smaller razor sharp blade is so much more efficient for field dressing.
Couldn’t agree more.
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I swear by Victorinox (formerly Forschner) Fibrox in the kitchen. They are light enough for a long day, but not so light that you feel no control, and they are well balanced. They pretty much feel like a knife ought to feel–like an extension of your own arm. That’s good both for use and for steeling. They keep an edge pretty well and are easy to sharpen when it’s time. They are inexpensive enough that I won’t have to reach too deeply into my pocket to do so, but my 8" chef’s knife is still good as new after over 12 years of heavy use. The rest of the set doesn’t get as much use, but I value them just as much.
As good as they are in every way, their best feature is the grip. That Fibrox grip is magnificent. It is as sure a grip as I’ve ever felt on a knife, wet or dry.
I picked up that chef’s knife after a visit to Smitty’s in Lockhart. We asked what they used for knives, and the answer was a very simple and emphatic “Forschner.” I’ve more than gotten my money’s worth out of those knives, and I could still say that if I paid twice as much for them.
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I swear by Victorinox (formerly Forschner) Fibrox in the kitchen. They are light enough for a long day, but not so light that you feel no control, and they are well balanced. They pretty much feel like a knife ought to feel–like an extension of your own arm. That’s good both for use and for steeling. They keep an edge pretty well and are easy to sharpen when it’s time. They are inexpensive enough that I won’t have to reach too deeply into my pocket to do so, but my 8" chef’s knife is still good as new after over 12 years of heavy use. The rest of the set doesn’t get as much use, but I value them just as much.
As good as they are in every way, their best feature is the grip. That Fibrox grip is magnificent. It is as sure a grip as I’ve ever felt on a knife, wet or dry.
I picked up that chef’s knife after a visit to Smitty’s in Lockhart. We asked what they used for knives, and the answer was a very simple and emphatic “Forschner.” I’ve more than gotten my money’s worth out of those knives, and I could still say that if I paid twice as much for them.
TexLaw Yes! They are great for home use and hold up pretty well commercially. There’s a reason they are so popular. I agree with your statement on ease of sharpening. This is the number one reason I would recommend them to a new meat cutter starting out or any home butcher. And the Fibrox handles are great. Only reason I switched was to find a higher carbon blade that lasted longer between sharpening because I was in a very fast paced production setting. My new knife preference is Victory, and I love them. I went from daily sharpening to once a week or even every other week sometimes. I wouldn’t recommend them to someone just learning how to sharpen knives though. Victorinox is great for that, and more then capable of getting the job done.
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Just had to share my new toys… er, tools. They are simply beautiful IMHO. Purple studed grips, razor sharp and ready to work. This PJ Special sheep skinner is one of my favorite knives. It is the perfect tool for slaughter work. They have hard, stout blades for legging, and a point that is great for sticking. The ribbing knife is a great all around skinning knife that does equally well with beef and hogs. I love this hollow ground blade.
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Just had to share my new toys… er, tools. They are simply beautiful IMHO. Purple studed grips, razor sharp and ready to work. This PJ Special sheep skinner is one of my favorite knives. It is the perfect tool for slaughter work. They have hard, stout blades for legging, and a point that is great for sticking. The ribbing knife is a great all around skinning knife that does equally well with beef and hogs. I love this hollow ground blade.
Deepwoodsbutcher I’ve heard nothing but good things from anyone I know who uses Victory. Nice looking knives.
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Just had to share my new toys… er, tools. They are simply beautiful IMHO. Purple studed grips, razor sharp and ready to work. This PJ Special sheep skinner is one of my favorite knives. It is the perfect tool for slaughter work. They have hard, stout blades for legging, and a point that is great for sticking. The ribbing knife is a great all around skinning knife that does equally well with beef and hogs. I love this hollow ground blade.
Deepwoodsbutcher Looks like Austin should get some K-State color.
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Those are beautiful! Mind if I ask what those set you back?
Ted Frodyma these were actually a gift. But they are $35 each
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Deepwoodsbutcher I’ve heard nothing but good things from anyone I know who uses Victory. Nice looking knives.
GWG8541 my absolute favorite!
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Just had to share my new toys… er, tools. They are simply beautiful IMHO. Purple studed grips, razor sharp and ready to work. This PJ Special sheep skinner is one of my favorite knives. It is the perfect tool for slaughter work. They have hard, stout blades for legging, and a point that is great for sticking. The ribbing knife is a great all around skinning knife that does equally well with beef and hogs. I love this hollow ground blade.
Deepwoodsbutcher good looking knives. Thanks for sharing.
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