First thing I thought of was the Sharp Finger too. But I also recommend the CS Canadian Belt knife. The sheath is great. The steel surprising to me held an edge really well. The ergonomics are nice.
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Rabbit knife
- Thread starter augostos
- Start date
First thing I thought of was the Sharp Finger too. But I also recommend the CS Canadian Belt knife. The sheath is great. The steel surprising to me held an edge really well. The ergonomics are nice.
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That's the knife I personally use, and it's made specifically for rabbits with poultry as a secondary focus. The base of the blade is stout for doing breaking work, there's just enough belly to the point to skin well in the context of a rabbit-sized animal, a fine point for piercing the skin, but it's swept out of the way to minimize the chances of accidentally puncturing an organ. The same knife can then also be used for all of the butchering and boning work after cleaning, though I like to switch to one of their ErgoGrip angled stiff boning knives. Has an excellent cutting geometry, good balance of rigidity and flexibility, fantastic ergonomics, and it's cheap. Having the right blade really helps you get to work without having to overcome shortcomings of the knife design for the task.
The Zieg
Gold Member
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^ This, as cleaning rabbits is very much like poultry. Anything that would work as a bird and trout would work for rabbits. I now use my new puukko but have also used a very sharp paring knife, a boning knife, and a fillet knife. Depends on how much deboning you want to do. The ones in the freezer right now will be deboned for stew so I'll use something like a boning knife.
Zieg
Zieg
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As a pro tip, if you don't care for the taste of rabbit fat (I don't) there's a little blob of it tucked away behind the knee, covered by a thin membrane between the muscles. In lean adult rabbits it's about the size of a pea, but in fatty rabbits it'll be larger. Remove that before cooking and it'll keep the taste nice and clean just like the rest of it.
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Victorinox paring knife, very inexpensive, very thin and easy to keep sharp. I use mine in the kitchen all the time. Costs about $5
Last edited:
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I've got to advise against using a paring knife. The curve isn't very efficient for the task compared knives that cost about the same and are actually designed for the task. You can do the job with just about any small knife, but doing it optimally is much more pleasant.
Thank you all for your valuable input!
I really want to try F. Dick knife, I saw an Amazon rating on their sharpening steel, very impressive, 5 stars from 30 buyers. Also, I believe Canadian is a nice one, I just gave it away to a cousin last year, didn't try it a lot.
But the shipment is a troublesome, so I have to plan carefully.
I really want to try F. Dick knife, I saw an Amazon rating on their sharpening steel, very impressive, 5 stars from 30 buyers. Also, I believe Canadian is a nice one, I just gave it away to a cousin last year, didn't try it a lot.
But the shipment is a troublesome, so I have to plan carefully.