Favorite Butcher Knife

I am looking to upgrade my butchering equipment. Knives are the first on the list.
What are your favorite brands ?

YouTube bearded butchers.

Get with Horn- he has a deal on some professional grade stuff and can hook you up with a deal.

Mine are all Forschner.

victorinox. You can buy a lot pricier but unless you want to try impress someone there is no reason to.

X 2

I bought my Victorinox based on their recommendations a few years ago and love them. I skin and butcher with the same knife. I use a 6" semi-stiff curved boning knife.

My Forschners are made by Victorinox.

Dexter-Russell Made in America for 100 Years and good stuff.

I got a favorite old Chicago knife I use for every day. My son is a Meat cutter for living so all best knives we have here he bought guy supplies them at work. Which is what Danny says above.

Mac

victorinox

Old Hickory. I may be old school, but there's something about using wooden handled knives with high carbon blades.

https://ontarioknife.com/collections/old-hickory%C2%AE-1

I have a bunch of the old ones.Made here in New York. Good kinves.

Mine too!

I like the 7-7 old hickory , it is 1095 steel and holds and edge longer than several other kinves I have tried

I skinned a cow with it erlier this year

I like the 5 inch semi stiff curved boning knife , I have been buying the LEM branded ones which are mundial from farm and fleet , they work I keep thinking of getting the victonox 5 inch boning knife but haven't worn these out yet

5 even though I am a big guy with xxl hands just feels better I have a 6 also and I feel like I loose the detail

those 2 and a saw are most of what I use

the Dexter diamond steel is what I wouldn't be without

victrinox are great i use the 5in boning knife as well as a smaller one think its 3.5in. i also have a knife i made out of an old longspring i have laying around and its works well also. i also got some cheap bait knives they had for 2 bucks one day at walmart not even sure of the brand but i tell you what for what i call a throwaway knife they are great once you put your own edge on the blade. also i dont feel as bad when the kids or buddies help and they run them on bone constantly.

It took me the better part of two years but I finally completed my collection of the old style, still-made-in-USA Chicago Cutlery knives. the S series with High carbon SS blades, walnut scales and brass rivets. I built a nice walnut knife block to house them all.

Their 72S model is nearly identical to the Victorinox 6" semi-stiff boning knife that has become my favorite deer skinning/butchering knife.

I keep the Chicago Cutlery set at camp.

Thanks Lefty. I am short on hooks and Skinners but can cover all other bets and will add an aluminum scabbard.



Most of what I have are .Victorinox brand

Nothing wrong with Dexter Russel, Forshner, or F.Dick.

X2

That set that Horn puts together will do anything you need, Have bought many sets and given them to family and friends. Those that have them now know what a GOOD knife is!!

Victorinox, very good knives, easy to sharpen and stays sharp.

X3

Works for most everything I need.

the meat hook is a great hand saver , also if your cutting cold meat it keeps your hand warm and away from the blade

diamond steel

2-3 knives

meat hook

you are well set to cut a lot of meat

eventually you want a way to sharpen and rebevel blades I like the worksharp ken onion blade grinder

you probably want a meat grinder I like the LEM big bite #12 3/4hp

some sort of a vaccum packer

Dexter Russell.
Have a complete set with the steel's.
Came from a meat packing plant just North of me.
Their paring knife is a good idea also.

If I see a Old Hickory at a yard sale, and it has not seen a grinder. It comes home with me. Once I have them shaving sharp a stroke or two on the steel keeps me cutting steaks, chops and roasts. I have added Dexter Russel Beaver knife and skinner to my meat processing tool kit. I use the beaver knife a lot on fish.

I have a cousin who has a fish processing business , they use the beaver knives to gut and scrape , it is very fast he has a machine that fillets and debones the whitefish after they are gutted

I figured people would be recommending the 200 dollar a knife stuff. Good to see other people have reached the same conclusion as me. A 200 dollar knife wont do any better of a job than a 40 dollar knife with modern metallurgy and manufacturing. It all comes down to personal preference.

Knives are sort of like cabernet wine.You can taste a huge difference between a $10 bottle and a $40 bottle.However,,the difference between a $40 bottle and a $240 bottle,,,not so much. Sometimes your just paying more,,,not getting better quality.

After talking with Horn via message and seeing the pictures and what you guys had to say, put my order in today.
Can't wait to get them.

They are all I use in the skinning shed. I have whole catlitter bucket full of them from him! Great guy too.

Any re-ground commercial knives will work and are generally cheap, I use a carbon Mora knife for all boning, filleting and other light work, super sharp, easy to keep sharp and under 10 bucks...