Over the past couple years I have started processing my own deer from start to finish. I own two "hunting knives" that I had always used for field dressing. The last two years I have also used them for skinning and boning as well but I want to get a couple more knives so I can keep my field knives and butchering knives separate. A friend of mine has a couple of Old Hickory knives that I have used and they hold an edge longer then my Buck and Old Timer (Schrade). I was surprised when he told me he paid less then $10 a piece for them. With work and the holiday season my budget is a bit limited right now. If you had to buy a couple of knives and stay under $50.00 what would you get. I don't see any need to spend a bunch if I can get a couple of $10.00 knives that will keep up with the more expensive ones. Also I usually kill two deer a year so they won't be seeing tons and tons of use.
I teach at a vocational school. We have a meat processing lab that takes beef, pork, sheep, goats, etc. from live to packaged. They use only one knife style from start to finish. They use a Forschner boning knife for the whole process. I noticed this about 15 years ago and have been using them ever since. They are around $15. I attached a link below.
I like the curved 6" boning knife. They're easy to sharpen and hold an edge for a long time. They're Swiss made...and the handles are great. Their skinning knife does a great job, too...but just for skinning.
im not sure i understand the question, are you looking for a knife in the field, or one to use on the deer once you get it home, or both. Ive got a browning triple blade folder with the regular blade, bone saw, and guthook on it i really like for my woods time and to field dress on the spot (that bone saw will go right thru a breastplate on a whitetail like its nothing). I dont do my own deer processing, but when if i did or when cutting the meat to prepare, id want something like pro-line is suggesting.....cheaper blade thats easily sharpened and lasts forever
I teach at a vocational school. We have a meat processing lab that takes beef, pork, sheep, goats, etc. from live to packaged. They use only one knife style from start to finish. They use a Forschner boning knife for the whole process. I noticed this about 15 years ago and have been using them ever since. They are around $15. I attached a link below.
I like the curved 6" boning knife. They're easy to sharpen and hold an edge for a long time. They're Swiss made...and the handles are great. Their skinning knife does a great job, too...but just for skinning.
That is exactly what I use plus the slicing carving knife and those prices are cheap for these knives. I wish I had this link back when I bought mine..
I teach at a vocational school. We have a meat processing lab that takes beef, pork, sheep, goats, etc. from live to packaged. They use only one knife style from start to finish. They use a Forschner boning knife for the whole process. I noticed this about 15 years ago and have been using them ever since. They are around $15. I attached a link below.
I like the curved 6" boning knife. They're easy to sharpen and hold an edge for a long time. They're Swiss made...and the handles are great. Their skinning knife does a great job, too...but just for skinning.
That is the same knives we use at the taxidermy shop that i work at. They work great! They are easy to sharpen, hold a good edge, and are very reasonibly priced.
I got my boning and skinning knives in a box of junk knives at a auction for like $3 years ago. The boning knife is 6" and has been sharpen so much that it has a curve to the blade, don't know the make, its not on the knife. It could be hand made, as there was a well known knife maker in this town. It holds a good edge and takes just a few strokes on a steel to sharpen. Zeak
If you had to buy a new knife for under $50.
