Butcher knife question

Norcaldude

Norcaldude

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Dec 19, 2014
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My sister started raising these KuneKune pigs. They apparently breed pretty fast and her and her kids eat a lot of pork now I guess.

A couple years ago I gave my youngest niece a Victorinox Cadet for Christmas. They live 4 hours away so I don't see them much these days and pretty much forgot about the knife.

Last week we found this little Cadet in the couch here at our house. It must have fallen out of her pocket last time she was here.

I check it out and it's pretty gunked up, the blade and tools have hardly any snap because of the gunk and the blade is super dull. I cleaned it up and sharpen it for her then I text her and tell her I found it and ask her what she has been using it for.

She responds with "I have been using it to butcher pigs so it got dull."
I ask "Really? Seems kind of small for that." (I seriously thought she was joking with me!)
She says "Yah, I use it for the skin and the stomach cause it's nice to be precise."
(she's 13 years old now)

Anyway, I have to think that there are better knives for this sort of usage than a Vic Cadet and I'd like to get her one.
I have zero experience with butchering animals so I thought I'd ask for advice on what to get her from some folks with more knowledge and experience.

Thanks for any help on this.

Edit: also, if this isn't the right place for this question, just let me know.

Her little knife (after it's been cleaned up)

 
A boning knife for more precise work and a butcher knife or scimitar for bigger cuts.
You can get a pair of Victorinox (boning + one of the bigger knives) for less than $100.
 
If you think she would like to try something unusual, maybe an ulu? MANY choices in all price ranges.

She seems like a resourceful lady.

Joe
 
I have used a bunch of different knives to butcher things from deer and elk to pigs and cattle. The Dexter Russel and Forschner make up most of what I use anymore to process meat. I do use a dedicated skinning knife sometimes but it's more of a preference than need. I like they are easy to touch up through the process and easy cleanup after. And they don't cost a fortune to get a set to cover your needs. A cimiter or longer butcher knife for cutting steaks a boning knife (I like a 5" straight and a 6" curved) and a smaller blade for skinning will do about everything you need short of a bone saw. I use a Forschner 5" butcher knife to skin with often or they do offer a "skinning" knife too..
 
I just wanted to add this ... if she doesn't care to sharpen at all. The changeable blade system like a Havalon or something similar might be a decent option. And most are smaller and might closer match a SAK.
 
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I’ve butchered 100+ deer/elk/antelope plus a few beef and pigs. I’ve got a pile of knives to choose from.

For skinning, a dedicated skinning blade is best, not necessary by any means though. I’ve got custom made hunting knives for this and field dressing, but suitable option might be this F Dick 5” skinner.

www.madcowcutlery.com

F. Dick Ergogrip 5" Lamb Skinning Knife

Ergonomic Handle Provides A Comfortable And Secure Grip High-Carbon Stainless Steel Blade Quality German Construction NSF Certified For Commercial Use Laser-Tested Cutting Edge
www.madcowcutlery.com www.madcowcutlery.com

For actual butchering (after skinning, breaking down the animal into quarters, boning out) I use a Victorinox 5” curved boning knife. Like below with an antelope rear quarter. Dexter Russell and F Dick are also reputable names and industry standards. $20-$30 or so.


8wGFakj.jpg
 
Norcaldude said:
My sister started raising these KuneKune pigs. They apparently breed pretty fast and her and her kids eat a lot of pork now I guess.

A couple years ago I gave my youngest niece a Victorinox Cadet for Christmas. They live 4 hours away so I don't see them much these days and pretty much forgot about the knife.

Last week we found this little Cadet in the couch here at our house. It must have fallen out of her pocket last time she was here.

I check it out and it's pretty gunked up, the blade and tools have hardly any snap because of the gunk and the blade is super dull. I cleaned it up and sharpen it for her then I text her and tell her I found it and ask her what she has been using it for.

She responds with "I have been using it to butcher pigs so it got dull."
I ask "Really? Seems kind of small for that." (I seriously thought she was joking with me!)
She says "Yah, I use it for the skin and the stomach cause it's nice to be precise."
(she's 13 years old now)

Anyway, I have to think that there are better knives for this sort of usage than a Vic Cadet and I'd like to get her one.
I have zero experience with butchering animals so I thought I'd ask for advice on what to get her from some folks with more knowledge and experience.

Thanks for any help on this.

Edit: also, if this isn't the right place for this question, just let me know.

Her little knife (after it's been cleaned up)

Click to expand...
Best story I've heard all day. That's awesome.
 
An update.
I got her a Dexter-Russell 6-Inch Narrow Curved Boning Knife and a Piranta Bolt and gave it to her this weekend.
They went home and the next day she texts me to say "We just used the new knives you gave me to butcher a pig and it was a lot easier. Thank you."

So thanks to all of you that helped me pick some new knives for her.
Now I just need to get her into sharpening them. At least the Dexter-Russell.
 
Good work, man.

I sharpen my DRs on an old carborundum stone between sessions, and burnish them on a smooth steel while I’m butchering. Teach her to burnish and she’ll get lots more cutting out of a blade before using it up, and enjoy sharp all the way through a carcass, not just at the start. Pig hide is tough and dirty, the ones I’ve done.

Parker
 
Smart niece!
JJ_Colt45 said:
I just wanted to add this ... if she doesn't care to sharpen at all. The changeable blade system like a Havalon or something similar might be a decent option. And most are smaller and might closer match a SAK.
Click to expand...
I second this. I work with a lot of farmers, hunters, guides, and butchers. Many of them use a Havalon. The small size and thin blades make the work much easier.
 
Eva, are you the young lady using the knife? If so, I want to commend you for developing that skill set and using it to help feed your family. That’s something valuable that you’ll carry with you all your life, and nobody can take it from you.

And it’s a dynamite shared memory with your uncle, as well. Good work.

Parker
 
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