I work at a butchering and processing plant. I've been using Victorinox and Dexter knives on the cutting table as well as the kill floor. I'm trying to pick out some new knives to buy and try out. F.Dick seems to get some good reviews and I also was wondering if anybody has any input on the Jero Tr knives as well.
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New knives for processing and skinning
- Thread starter AJ1983
- Start date
- Joined
- Aug 24, 2006
- Messages
- 861
I'm not a pro, but I butcher my own deer, antelope, ducks, salmon, occasional pig, and chickens (as well as breakdown beef subprimals every once in a while should I buy one).
I like my 5 inch F. Dick semi-flex curved, enough that I'm thinking of buying a 12 inch F. Dick for steaking (though the Old Hickory 14 inch is cheaper and all things being equal, it's not hard to make a clean deer steak with a 10 inch chef knife that I already have). It's not my favorite just because I prefer a 6 inch straight flex (of which I own a Henckels) but the F. Dick steels well, is pretty easy to sharpen on a diamond steel, finishes well on a leather or cardboard, and the handle is great and easy to clean (comfortable in any grip position).
I don't have an F. Dick steel, but everything I've read says they are bar none the best.
I like my 5 inch F. Dick semi-flex curved, enough that I'm thinking of buying a 12 inch F. Dick for steaking (though the Old Hickory 14 inch is cheaper and all things being equal, it's not hard to make a clean deer steak with a 10 inch chef knife that I already have). It's not my favorite just because I prefer a 6 inch straight flex (of which I own a Henckels) but the F. Dick steels well, is pretty easy to sharpen on a diamond steel, finishes well on a leather or cardboard, and the handle is great and easy to clean (comfortable in any grip position).
I don't have an F. Dick steel, but everything I've read says they are bar none the best.
- Joined
- May 28, 2012
- Messages
- 3,189
You already have great commercial quality knives so stick with them, the Victorinox Fibrox. That's what I have in my kitchen. They are very hard to beat, IMHO.