flyinlowe

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.

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

scottycoyote

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

Phil from Maine

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..

bharv

The "6 boning curved from dexter cutlery is awesome. Use for skinning to boning and cutting up all the meat.

fritz1

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.

sconnyhunter

Looks kinda like my Fillet knife. I have found that works very well for boning and butchering work.

Chuck7

I made my own from a hickory handled steak knife..Cost of hickory handled steak knife.
.25 from a yard sale..

now while in the field I use my BUCK 110 folding knife.

Zeak

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

kellyguinn

On the Forschners do yall prefer the flexible or the stiff knives?