custom knife for deer butchering?

C

cckw

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May 24, 2008
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I have three different knife makers that I am going to get a knife each from. each of the three inspired me for different reasons.

Anyway, I want a little help one one of them. No doubt the maker knows his business. But I'm not sure what to ask for. This knife will be for boning/butchering. (skinning knife is already picked). This knife is going to do everything on the counter. basically all I know to ask for is one patterned more or less after a 6" filet knife, which is what I have been using.

Any pointers on what makes a great knife for this use?
 
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Sounds like you are wanting a general purpose boning knife. One if the reasons the fillet knife works well is it's flexibility. This allows you to work around the bones and joints more efficiently and the sharp point and narrow blade can do fine work easily, I use a Rapala fillet knife for the same reasons.

I would ask for a 6-7 inch blade, slightly up swept tip, narrow thin blade to have decent flex, and a fattish handle to help prevent your hand from tiring. The handle should also be as non-slip as possible. Another nice touch would be some serrations on the spine to help cut through joint cartilage as well as finger grooves for grip on top just forward of the handle.
 
For boning I prefer a stiff blade and if for deer 5" long.Now a butcher knife is a different thing. That is usually a 10 " blade with an upswept tip. Again of for deer I use a 5" boning, a 10" butcher, a 20" saw. and a steel for sharpening. This has done me for many years.
 
Richard J probly makes the most purpose built hunting kinfe in the world.
He has some available on his site but can make more if you want(dont quote me).
He has a special convex chisel grind that is durable but slices through flesh with ease.
 
macgregor22 said:
Richard J probly makes the most purpose built hunting kinfe in the world.
He has some available on his site but can make more if you want(dont quote me).
He has a special convex chisel grind that is durable but slices through flesh with ease.
Click to expand...

I have one of Richards knives and the edge you mention is very cool and functions very well at cutting. I cut 50 feet of 3/8" sisal rope an it holds it's edge very well. The handles are nice an big an fill my hand very nice. I have also done some tip work an the tip is very strong on the knife. thumbup:
 
My brother loves the three knife set from Knives of Alaska that I gave him. Well, that and an 18 volt saws all. That Dewalt cordless is a portable butcher shop for sectioning his kills right where it falls. :thumbup:

STR
 
noss4 said:
I have one of Richards knives and the edge you mention is very cool and functions very well at cutting. I cut 50 feet of 3/8" sisal rope an it holds it's edge very well. The handles are nice an big an fill my hand very nice. I have also done some tip work an the tip is very strong on the knife. :thumbup:
Click to expand...

Coming from you bro, it must be good. ;)
 
thats me:D the link to my website is in my signature line. thanks for the good words mac and noss :D
 
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I don't understand why you want to do it all with one knife. I bone out the entire deer and use three, plus a saw. I use a filet knife for light boning, a rigid boning knife for big muscle boning and a butcher knife for cutting meat into what I want. If I had to do it with just one, I guess I'd use the rigid boning knife. Heck, you could do it all, including the skinning, with a paring knife - it would just take a long time. I'm usually in a hurry to get it all done, so using knives designed for the job make me more efficient - but then owning a custom made knife doesn't hold any importance for me.
 
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