Deer butchering/processing knives
 

Looking over the posts over the prior week or so, there have been some nice deer taken so far this season – congratulations to all. I tied my personal best this season with 4, so far. My freezer is close to full.

While butchering my fourth deer, it came to me that I was sharpening my knife way to often, say every five minutes or so. I need something that will hold an edge longer. What knives do you use to butcher your deer? Recommendations?

RE: Deer butchering/processing knives
 

I have alot of knives! Mywife got me outdoor edge hunting set (3 knives, skinner, guthook, & bone/wood saw). Best thing she ever got me in our 11 years. She got it for me about 5 years ago & I have not had to sharpen them yet! I love them for buthering. Just my2 cents. I know there are better out there.

RE: Deer butchering/processing knives
 

I use the Henckels and Ladvar deboning knives and they hold an edge pretty good but my son uses the Victorinox & Icel knives used for his work and also hold an edges. We then use a Cambrian Steel (rats tail) to keep the edge going instead of using a stone. This helps in prolonging the life of a blade.

RE: Deer butchering/processing knives
 

I use a 30 year old Coleman/Western SS skinner! I've got Case, Buck, and others, but for skinning, and butchering, I wouldn't trade my old Coleman!

RE: Deer butchering/processing knives
 

For de-boning and cutting the meat up I have not found anything better than my old fillet knife. Also an electric fillet knife works really well for slicing the steaks and cleaning the junk away from the meat.

RE: Deer butchering/processing knives
 

If there were a wonder knife, butchers would not use these!


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