Calling all hunters or butchers.

Hammock is a term used in the southeastern United States for stands of trees, usually hardwood, that form an ecological island in a contrasting ecosystem. Hammocks grow on elevated areas, often just a few inches high, surrounded by wetlands that are too wet to support them.
http://en.wikipedia.org/wiki/Hammock_(ecology)
not
hammock.jpg
 
I over looked the original post asking not for recommendations of plastic handled butcher knives. I do stand by my original recommendation of victorinox knives. Honestly they are all I use at work and in my own kitchen but want to add that they do come in rose wood handles that are very functional as well.
 
You're obsessed with razor sharp out of the box. Svords aren't, as they're built for farmers who hunt, who expect & are expected to give the blade a finishing edge. They're not built for urban collectors.
 
I want it razor sharp out of the box because its getting sent directly to my friends house and I dont know if he has any sharpening skills.
 
He butchers pigs & hasn't sharpened his knives? Bizarre.
What I use is sharpening steel (if its completely blunt), then whetstone, diamond stick & strop.
 
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What about this beauty I made a few days ago. 3.5" blade is all you need.
 

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jlubas said:
I over looked the original post asking not for recommendations of plastic handled butcher knives. I do stand by my original recommendation of victorinox knives. Honestly they are all I use at work and in my own kitchen but want to add that they do come in rose wood handles that are very functional as well.
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I personally prefer F. Dick's ErgoGrip line vs. Victorinox, but Victo's no slouch either! :)
 
A 22lr will easily kill a pig. Thats all they used in the old slaughter houses years back. Just imagine an "X" between the eye and the ear and BOOM. The skull is thinnest there. Will make for a quick and clean kill.......................As for the knife, no need to spend big bucks. Before I got into CRK and others, I used my Buck 119 Special and for several years after that a Buck Kalinga. The Buck 119 Special has about a 6" blade, they also made a longer version called the Buck General and it had like an 8" blade. Both are of the highest quality and American Made....!!!
 
But he seems to want to spend big bucks.
TheMartialWay said:
Hello all,
im looking for a razor sharp knife with 8" blade that also needs to look nice. I dont want to just get some plastic handle butcher knife, I want something nice.
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Slaughterer's skinners don't have sharp points, to avoid puncturing organs & hide.
 
You can get an "Old Hickory 6" skinning knife" for around $15. Have it sharpened for another few dollars. Excellent knife, takes a wicked sharp edge, won't break the bank.

Or a Dexter-Russell 6" skinning knife # 06325 for around $15.

Both Made in America !!
 
Great to see some pro butchers and experienced hunters pitching in to share their knowledge.
Better than a bunch of theorizing is people who've done the work for years, thanks!
 
wildwilly2 said:
I have been in on the buthering of hundreds of hogs some of the people I butcher with have done thosands.Things might be done differently in other parts of the country or world.We shoot them with .22 roll them on their back and stick them before they really start kicking.You don't cut them ear to ear or slash their throats.The knife is inserted low in the center of the neck at an angle so it cuts the arteries at the heart, most of he time the heart will be cut.It is not easy to do right, its easy to stick a shoulder. I'am not good at it.I have probably only stuck 20 or so.I let my oldest son do it.We just use a 5 or 6 inch boning knife.Some of the knives listed above would not work very well.
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This is the manner it was done on our farm when growing up. Later in university meat science processing plant (a USDA inspected facility) the .22 is not allowed as it introduces lead and a bolt gun is used. There is much error in this topic. The gun or bullet does not do the killing. The knife does. You want all organs still functioning as the knife is inserted so the blood is pumped out. The bullet or blow to the head merely stuns the animal knocking him immobile, allowing for the knife to be inserted safely. Without getting kicked. A 6" blade is often used but I liked the length of a 7". DM
 
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