I use both. The angled blade is better ergonomically for keeping more edge on your meat. The butchers around here use it more than a straight blade.
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Anyone do any home butchering? What do you use?
- Thread starter FortyTwoBlades
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I use both. The angled blade is better ergonomically for keeping more edge on your meat. The butchers around here use it more than a straight blade.
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That's what I was guessing. Thanks for confirming it. 
Dexter Russel, Victorinox typically. Very sharp, 6-7" semi flexible boning knife, and larger 9"+ trailing point, good butchers steel, diamond hone, plus a clean cordless sawzall. Used for dressing deer.
Generally larger sections cut with the large knife by working joints rather than chopping bone to make it easier to handle. Sawzall for tings like racks fo ribs, boning knife for boning out just about all the meat, nearly zero waste on the a deer when I'm done. Skin, large bones, silverskin, legs/hooves below the hocks, are all thats left. Everything else is in the freezer.
Generally larger sections cut with the large knife by working joints rather than chopping bone to make it easier to handle. Sawzall for tings like racks fo ribs, boning knife for boning out just about all the meat, nearly zero waste on the a deer when I'm done. Skin, large bones, silverskin, legs/hooves below the hocks, are all thats left. Everything else is in the freezer.
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I have done quite a bit of commercial butchering over the years in a small family business (summers while in high school and college, yesterday filling in for vacations ) mostly beef. pork and lamb since we use a large band saw to break the carcass down I have always got along just fine with 3 Dexter 6 inch straight boning knives and a smooth butchers steel. The reason I keep 3 ready is accidents happen, nothing like dulling your one knife on the edge of a table or something and having to stop and go resharpen your knife, trust me on this one! Another thing you may or may not have considered, is having a dedicated area and equipment to skin (or pluck) your carcass and butcher in another area this may seem like an annoyance but will really make your life easier when it comes to butchering.
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I'll be setting things up for skinning in one spot and then butchering in another. Fortunately domestic meat rabbits are pretty straight-forward. Fine bones and big muscle. 
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I'll be setting things up for skinning in one spot and then butchering in another. Fortunately domestic meat rabbits are pretty straight-forward. Fine bones and big muscle.
I was thinking more along the line of hair everywhere. Good luck and keep us informed on how your processing goes!
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Ah--gotcha. The skin comes off 'em nice and easy via the "just yank it all off like a big sock" method, so it inverts itself, keeping the fur off the flesh. Our first litter of 8 kits was born yesterday, so they'll be ready for slaughter in only 2 months. Will keep you posted! :thumbup:
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