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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Need help picking a slaughtering knife!
- Thread starter Nader E
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What manner of slaughtering? Animal type? Method?
Without knowing the above I'm gonna' go out on a limb and suggest a Swiss-style cleaver.
That would be helpful..he slaugters from the neck. One slice and he wants the animal "dead". Animal type is sheep/goats.
That would be helpful..he slaugters from the neck. One slice and he wants the animal "dead". Animal type is sheep/goats.
tyr_shadowblade
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Look at David Farmer's bigger blades in the Knifemaker's For Sale Fixed Blades section. He makes a lot of long, pointy, screaming sharp blades from thin L6 sawblade steel. He takes custom orders and is very reasonably priced. He can fix you up with exactly what you need. :thumbup:
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BAM!
The above model is by Friedrich Dick and is their #8264228
Wenger makes one as well, under their Swibo line.
The above is their model #2.037.028.000 and it weighs about 1.5 lbs.
For reference, F. Dick also makes a beef/lamb splitter two-handed cleaver.
Old hickory by Ontario.
Here is the 7" that is 2mm thick:
Here is the 10" that is 2.5mm thick:
There is also a 14" version.
Interesting! im doing more reaserch on em, pretty cheap too!
I like it as well, dont know though if they are long enough
Really? Iv never thought of a kukri shaped blade for slaugtering. I guess it could work..but I dont think he wants to chop the neck off
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You're thinking of the Mora #333, I think. Great piece (I've got one on me right now!) with a 13" blade, but way too light for the sort of work that the OP is describing.
They both have blades a hair over 11".
Hahah, "never judge a blade by its pic". Do you know how thin it is? Cant seem to locate that info
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Can't find that, myself, but given the heavy weight, enormous width, and the appearance of a full flat grind I'm going to take a wild stab in the dark and estimate it as likely being around 3/16" thick at the spine. With the full flat grind it should make the overall profile nice and thin without sacrificing durability.
the old hickory knives are excellent. easy to sharpen and take a pretty good lick to dull beyond use. i've used one that came from a local packing house over 30 years ago. put up 20 chickens with it just last spring and a feral hog this winter. brother used it for his first deer this winter. note to self.... do not let him use my knife again. he has not returned it yet. i'm sure it will sharpen up just fine no matter what he has done to it besides lose it of course.
Yea I am leaning towards them, what size would you recommend? the 7, 10 or 14 inch?
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I like the 14" myself. 
Yeah I hear yah. Ima keep digging around to see if I cant find that info