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Old 10-29-2009, 11:15 AM
Nontypical Buck
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Join Date: Feb 2008
Location: West Central Illinois
Posts: 1,096

I had a meat processor give me a Forstner (sp?). I use the sh!t out of it for skinning, boning, and overall processing. The point on the knife sucks, but other than that it is one he!! of a knife. I also use a Boker knife for cutting through the backbone, the rib cage, the tail off, and digging in and around the hip bones. I use a filet knife for fine cutting (e.g. tenderloins and backstraps). None of the knives cost me over $35.00.

Just my $0.02.
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