What knife types/brands to get a nephew who is a Butcher's Apprentice?

R

Roguer

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Jan 5, 2015
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I got one of the better and nephews I like is a butcher's apprentice. He helps his grand mother at the farm, I gave him a BK18 Harpoon for a basic hunting knife. But at his Grand Mother's house there are a lot of knives but I was wondering what NEW ones would be good for him to carry around like I see chefs at work do for various sized critter cutting.

Out Door cutting tools I been self educated on. I gave away 420 HCSS (Ontario's own special blend) large butcher FFG 9" knives. Woodsman, really it is a butcher knife pattern that was put in an (BUSHY CRAFTY) market. EVERY ONE of those I gave away became the favorite butcher knives and are being used for all types of critter cutting, if I give him my last one his grand mother will steal it...like another one I gave another little brother...and my dad. But I was wondering what sort of knife or knife set be good for all sorts of critter cutting for a favorite nephew.
 
I'm reading this as you're looking for meat processing knives and not in the field hunting knives? With that in mind ...

Unless you're looking to buy from a private knife maker or spend a good chunk of money I'd honestly recommend Victrinox, Dexter-Russel, and F. Dick butcher/breaking/boning knives. They are great for processing meat. They are easy to sharpen and comfortable to use all day.

I personally prefer a 10" breaking knife or some call it a cimeter over the traditional butcher knife style/shape blade.

I have some great knives from makers on BF and off BF in AEB-L that I would have loved to have when I was 18 years old to use on all the wild game and cattle and hogs we've processed through the years, but I can't complain about the Victrinox and Dexter knives that have done the job well all those years and at a fraction of the cost of the nicer privately made blades.

The Victrinox, Dexter-Russel, and F. Dick knives are a little softer, but they don't chip easily and they are quick to sharpen. When using them all day that's a plus.

Edit to add : If you're thinking about getting him a couple nicer knives look through the exchange here and talk to some the very talented makers. It will cost a bit more, but I've gotten some great value buying from some here.
 
Here's a larger cleaver I have for sale if you're interested:
Linus Knives

Post in thread 'Large Cleaver with Green Micarta, AEB-L. REDUCED!'

Here's a Large Cleaver I just finished up and love how it came out. Green Canvas Micarta looks great. The corby bolts ensure the very best strength and that the handle is permanent. Also, the AEB-L stainless steel is one of the best options and won't rust, while still holding a great edge!

SPECS:
AEB-L Stainless Steel
Hardened to about 60-61 Rockwell
Made from .196 thickness steel. Slightly thinner after grinding
Overall length is 10 3/4 inches
Cutting edge is roughly 5 1/4 inches
Green Canvas Micarta handle
Corby bolts in the handle along with epoxy for permanent strength
Includes...
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Meatcutter for 50+ years here. Used only Forschner, and F Dick knives through my whole career. Never had a problem with either one of them. When the granton type blade came out I was impressed especially in the 12" steak knife. No blade drag which =ed faster cutting. When I 1st started cutting meat the emphasis was on the "art" of meatcutting. Later the pressure was put on the speed of production. Kinda took the fun out of cuttin.
 
I agree about not buying a big set...
I'll probably disagree on this part.

In my opinion, knives are very personal. We all like different things.
If he is new to cutting, he probably doesn't even know what he likes... Seriously.
He just doesn't know yet. Sometimes it takes years.

I know people who are Serious about knives. Serious about cutting meat.
Professionally.
Butchers, farmers, guides, trappers, taxidermists, knife makers, all kinds of users. Etc.
You know what...they All like different stuff.
Big differences too. Some guys cutting Big animals, like small blades. Some prefer bigger ones. Different profiles, angles, different shapes.

Let him learn.....then figure it out.
Then buy him something special.
Us makers will still be around
 
And so it makes sense not to spend too much. The very commonly used Victorinox and others mentioned above are very good, and don't cost a fortune as a starter kit.
 
Congrats for being the good uncle!! Good choice on the BK18 as an outdoor critter disassembly tool.

I spent a few years in a long ago previous life as a retail supermarket meat cutter. The others have given you the same advice I would give. The ubiquitous Victorinox, Dexter Russell, and F Dick knives are industry standard tools for good reasons. They've got a good balance of good enough edge retention, cleanability, sharpenability, and decent handle ergos having been purpose designed for people who can spend virtually all day wielding a knife ala' meat packing plants.

@Cragman is on the mark re: experience teaching what characteristics of a knife an individual will eventually value, not just in meat cutting but bladeware in general. But I also concur with those who pointed out that the Victorinox, Dexter, and F Dick knives are cheap enough to afford a few misses on the commercial market as he develops his preferences, before jumping into the custom maker pool.

Maybe go through the V/D/FD offerings with the nephew to get his initial preferences.

And put a pair of handcuffs on Grandma to curb her kleptomaniac inclinations. 😉😂
 
Try the Sanelli brand from Italy .For a beginner I’d recommend the green handled Premana line the grip and comfort in the handles is unmatched and the convex grind is much better than others for a few reasons mainly ease olif re sharpening on the steel
 
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