Originally Posted by Pro-Line

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.

Here's one link I found.

http://www.cutleryandmore.com/victor...g-knife-p14699