knife recommendation for butchering

I def 2nd the old hicks. personally i prefer the forgecraft because theyre all pre 1968 and virgin steel. i just like the vintage stuff because it has a history and a story, and theyre cheap and abundunt. check the flea bays for deals and grab one or 2 and see what you think.
 
A couple of boning knives, one curved and one straight flex. 6-inches is my preference. Add a 10 or 12 inch breaking or steaking knife and you are ready for about anything. F. Dick, Victorinox and Swibo are all good brands. I also like the Italian Sanelli knives but they are a little higher priced than the first 3 brands for some areason.
 
Sidehill Gouger said:
A couple of boning knives, one curved and one straight flex. 6-inches is my preference. Add a 10 or 12 inch breaking or steaking knife and you are ready for about anything. F. Dick, Victorinox and Swibo are all good brands. I also like the Italian Sanelli knives but they are a little higher priced than the first 3 brands for some areason.
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We used the Russell SaniSafe white handled knives when I was at Whole Foods Market, and although the steel is on the softer side, it takes a good edge and holds it for a while. I like the 12 inch Cimeter knives, which I think you are calling a steaking knife.
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I picked up a 10 inch chef's because I liked the handle color. Bro, seriously......biggest POS knife EVER!!!! Would not hold an edge for anything. I hated that knife, and gladly left it at Whole Foods when I left the company. Handle ergos were fine, cleaned up fine, steel is garbage.

Best Regards,

STeven Garsson
 
Sidehill Gouger said:
A couple of boning knives, one curved and one straight flex. 6-inches is my preference. Add a 10 or 12 inch breaking or steaking knife and you are ready for about anything. F. Dick, Victorinox and Swibo are all good brands. I also like the Italian Sanelli knives but they are a little higher priced than the first 3 brands for some areason.
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This is what I see all top butchers using. I also have a few old high carbon blades, (also very popular amongst butchers) that where given to me to modify. Basically cut a potion of the blade off and reshape for cutting around necks and hard to reach areas.
For me, it's always been a semi flexible Mundial for white tail.
 
Hey Steven, did you mean your chef knife was a Sanelli? I have one too that I haven't used much but I also have a cured boning knife from them I like a lot. Gone through 3 or 4 deer with it now. As for "steaking," it is another name for a cimeter depending on which cutlery catalog you pick up.
 
Sidehill Gouger said:
Hey Steven, did you mean your chef knife was a Sanelli? I have one too that I haven't used much but I also have a cured boning knife from them I like a lot. Gone through 3 or 4 deer with it now. As for "steaking," it is another name for a cimeter depending on which cutlery catalog you pick up.
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Yeah, the Chef's was a Sanelli.

This one: Sanelli 312625 Cook s Knife 25 Cm. (10 ), price-$75.00 with shipping. I sharpened it twice on a belt sander, never letting the edge get too hot....all the basics, yada, yada, yada....and it still cut like a butter knife.

The chef's knife is SUPPOSED to be the standard by which you judge a company, because this size and shape is one that EVERYONE uses. I have a hard time fathoming that they could screw this pattern up so badly, and make a curved boning knife that works extremely well. Either I got the shaft, or you got the goldmine.

Best Regards,

STeven Garsson
 
maybe I should put the chef knife to work and see if this one will perform for me. Seems like most of these big companies have a few hits and misses on their heat treats from time to time.
 
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