Custom butcher knives

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facewizard13

Joined
Jun 29, 2015
Messages
62
I was considering the thought that some sort of custom made knife with a good steel would be better than any of my victoinox forschner knives I use at work everyday.

Lately I've been using both my knives with a scalloped blade and its been great for my everyday use.

Any knife makers out there that can tell me if I can benefit from a custom knife? forged versus cast? etc.
 
nothing wrong with the Victorinox etc...
Many professionals has been disappointed from using custom knives in their field, because they never accepted a change in their sharpening/maintenance habits.
My preference is a very hard and thin edge, but that doesn't like steeling and only likes to be sharpened on the whetstones...and is not stainless.
Safe that i wouldn't even compare a well made custom to a production knife....it isn't fair.
The same applies to cars; if you drive a Ferrari you won't do the same things you did with the trustful old pickup.
 
hard to beat for the $ if your going to use in the processing field the production knives
that said if you are talkign about less then one animal a day and you can keep track of your knives (we know how some times knives get "lost" at work)
having a custom that fits you to a Tee and that will have better edge holding is worth its weight in a long days work
 
with the kind of work i do day to day i dont cut through bones. if theres anything i have to cut where i have to maneuver around a bone i have a backup beater knife for that. i dont process animals where i work, we just cut pre packaged cryovac pieces. any other bone cutting is done on a band saw.

i do agree that the victorinox steels are really soft. they respond well to steeling but i dont think their edges last very long. id be willing to spend some money on a good hard steel that will retain its edge for a long time. i also dont need my knife to be flexible either because like i said before i dont cut around bones.
 
so do you favor a bull nosed butcher simatar or steaking blade
most any good custom make coudl build you jsut what you are looking for in a proper steel and proper HT
 
i like the curved cimitar style. i have a 12'' victorinox cimitar with a scalloped blade as well as a 6'' scalloped curved blade.

what i would like would be one that had a handle that was parallel to the blade, but raised slightly so that i could contact the whole cutting edge with the surface im working on and not touch my knuckles.

not exactly this shape but it demonstrates what im looking for http://www.bronze-age-craft.com/images/khopesh.jpg

dexter russel has the right idea here with this http://knives.dexter1818.com/shop/duoglide/40033.html but i think if i was cutting something thats thick then my hand would come in contact with the meat if i was pushing straight down
 
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