Knives
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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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Deepwoodsbutcher Looks like Austin should get some K-State color.
bocephus I was kinda thinking the same thing. My older sister is a K-State grad and her grand-daughter just started at K-State this year on a soccer scholarship. Everything is about the purple with them.
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