Knives
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I like Victorinox as well. I also have an F. Dick boning knife, and few Chicago Cutlery knives, a Dexter and Gerber filet knife, as well as some old packing house cast-offs that are unbranded.
If I only had one knife, it would be a boning knife. They seem pretty usable for skinning, and most other general functions.
Paul
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I like Victorinox as well. I also have an F. Dick boning knife, and few Chicago Cutlery knives, a Dexter and Gerber filet knife, as well as some old packing house cast-offs that are unbranded.
If I only had one knife, it would be a boning knife. They seem pretty usable for skinning, and most other general functions.
processhead I agree. If you had to choose one, a boning kinfe does it All. I really like F. Dick knives as well.
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Tex_77 I never did care for Dexter’s. They just don’t hold an edge for me like a Victorinox does. I have a whole set of Victorinox knives. They were my go to knives when I started out.
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I found my F. Dick boning knife in a pawn shop and paid $5 for it. I have paid way more for other knives that proved to be much less useful.
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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?
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Could be you need to put a new edge on it.I have a Delta belt grinder with a very fine belt . Takes less than a minute and you’re good to go. After that I take a few swipes with a Japanese water stone.
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Could be you need to put a new edge on it.I have a Delta belt grinder with a very fine belt . Takes less than a minute and you’re good to go. After that I take a few swipes with a Japanese water stone.
Longshadow Thanks I’ll give that a try
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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 if it’s time for a new knife, you can’t go wrong with an 8" breaking knife for trimming briskets or cutting steaks. I highly recommend Victory, but F. Dick brand may be easier to get and I love them as well. F. Dick makes an 8" breaker with a Granton style blade which is nice.
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Deepwoodsbutcher GREAT thread man! Gratuitous pics of my tuna sword will be posted soon!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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 my go to knife is Knives Of Alaska filet knife. I have a short and a long one. I dont fish much, but use them only for meat, they make great boning knives. Only draw back is if you lose the edge, you have to work to get it back. I keep a steel by me and touch them up alot when cutting and they seem to hold an edge
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6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.
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For BBQ use (trimming/slicking briskets, trimming primals, etc) I mainly go for my mix of Victorinox/Dexter.
For cooking duties my wife loves the Masakage and MAC Mighty (Professional) though I still grab that Shun Santoku or really old German (can’t even remember which brand likely Henckels).
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For BBQ use (trimming/slicking briskets, trimming primals, etc) I mainly go for my mix of Victorinox/Dexter.
For cooking duties my wife loves the Masakage and MAC Mighty (Professional) though I still grab that Shun Santoku or really old German (can’t even remember which brand likely Henckels).
Jamieson22 Very impressive collection! Thanks for sharing.
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Deepwoodsbutcher GREAT thread man! Gratuitous pics of my tuna sword will be posted soon!
Jonathon yes! Let’s see those knife pics!
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Deepwoodsbutcher my go to knife is Knives Of Alaska filet knife. I have a short and a long one. I dont fish much, but use them only for meat, they make great boning knives. Only draw back is if you lose the edge, you have to work to get it back. I keep a steel by me and touch them up alot when cutting and they seem to hold an edge
kyle love knives of Alaska! My favorite field knife is their Cub caping knife. Also have a boning and filet knife by them.
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Tex_77 Well, I can tell I’m a rookie when I’m seeing these impressive knife collections.
Ted Frodyma said in Knives:
Tex_77 Well, I can tell I’m a rookie when I’m seeing these impressive knife collections.
Once the knife fever catches you, you never get better
. I have 3 knife rolls and 3 scabbards all full… And then some… -
I don’t like to throw any knife away unless it’s gust a bad temper on the steel, then it’s useless. I have an old boneing knife that was my mother’s, the kind that will get a bit of rust if you clean an wipe with oil. Still as good an edge as any I’ve got.
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I don’t like to throw any knife away unless it’s gust a bad temper on the steel, then it’s useless. I have an old boneing knife that was my mother’s, the kind that will get a bit of rust if you clean an wipe with oil. Still as good an edge as any I’ve got.
Longshadow sounds like a carbon steel knife
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