Looking for recommendations on a good set of butcher knives

[Chris]

I'm looking for a buy-once-cry-once recommendation on a good set of butcher knives that I can use with me both in the kitchen (when butchering our chickens, antelope, deer, and elk) and something I could take with me in the field when hunting.

There's a ton of stuff that comes up when you Google this but I'm trying to avoid the cheap stuff. I want something that will last me a lifetime hopefully.

 

[Apparition]

I have boned out many dozens of deer with a gerber filet knife like this. The sharpener on the sheath works surprisingly well.

Here's what I carry for field dressing.

 

[Chris]

I have boned out many dozens of deer with a gerber filet knife like this. The sharpener on the sheath works surprisingly well.

View attachment 536109


Here's what I carry for field dressing.

View attachment 536112

Can't go wrong with Gerber, right?

I was looking at these Randy Newberg knives they have:

https://www.gerbergear.com/en-us/shop/knives/all-knives/randy-newberg-ebs-30-001762

I was looking at Benchmade as well.

 

[Apparition]

Can't go wrong with Gerber, right?

I was looking at these Randy Newberg knives they have:

https://www.gerbergear.com/en-us/shop/knives/all-knives/randy-newberg-ebs-30-001762

I was looking at Benchmade as well.

I'd be afraid that the mechanism on that gerber would get all gummed up with fat and hair.

I'm a big fan of benchmade and carried their knives for years but they cut up a bunch of guns after a gun buyback so I've looked elsewhere.

 

[Chris]

I'd be afraid that the mechanism on that gerber would get all gummed up with fat and hair.

I'm a big fan of benchmade and carried their knives for years but they cut up a bunch of guns after a gun buyback so I've looked elsewhere.

I thought the same, but if you read the reviews people really seem to love it.

EDIT: Sorry, I linked to the wrong knife. I meant to link to this one:

https://www.gerbergear.com/en-us/shop/knives/all-knives/randy-newberg-dts-30-001761

I didn't know that about Benchmade. What a bunch of sissies. I'll take my money elsewhere in that case.

 

[Apparition]

I thought the same, but if you read the reviews people really seem to love it.

EDIT: Sorry, I linked to the wrong knife. I meant to link to this one:

https://www.gerbergear.com/en-us/shop/knives/all-knives/randy-newberg-dts-30-001761

I didn't know that about Benchmade. What a bunch of sissies. I'll take my money elsewhere in that case.

I like that better than the other knife.

I bought this video before I realized the guy that made it was the older brother of a coworker. It changed the way I process deer. Worth a watch if you get a chance. He processes deer without cutting any bones in order to minimize risk of cronic wasting disease. But you're also going after bigger game than whitetails so quartering will be more relevant. I could get most of my deer with a truck or ATV.

https://www.amazon.com/Bill-Hesselgraves-Care-Processing-Venison/dp/B001E0O24U?tag=wranglerorg-20

 

[Chris]

I like that better than the other knife.

I bought this video before I realized the guy that made it was the older brother of a coworker. It changed the way I process deer. Worth a watch if you get a chance. He processes deer without cutting any bones in order to minimize risk of cronic wasting disease. But you're also going after bigger game than whitetails so quartering will be more relevant. I could get most of my deer with a truck or ATV.

https://www.amazon.com/Bill-Hesselgraves-Care-Processing-Venison/dp/B001E0O24U?tag=wranglerorg-20

Is this what they refer to as the gutless method by chance?

Around here it's Antelope, Mule Deers, and Elk. If I head to the Big Horns I could find some moose and even some wild Bison (good luck on getting one of those tags).

For that price I'll buy that DVD and teach myself a few things. I've got a lot of freezers to load up here and the hunting season is almost here.

 

[MaximusLJR06]

For in field gutting I use a Havalon and for butchering I went with Victorinox

 

[06lj]

I worked a career as a chef for many years. In culinary school I went out and bought some of the nicest, most expensive, knives made. To this day they sit in a closet. They are nice but good forged blades take some care to keep them in good condition. In a production kitchen I always just used some cheaper knives that were sharpened weekly and thrown in the dishwasher multiple times a day. I would order new ones probably every 6 months or so, once they had lost some of there length from sharpening. For a home cook that would likely be a lifetime of use. Victorinox makes some quality ones with a large assortment of blade types. They are cheap and hold an edge. I broke down just about every primal cut out there and can't remember ever rolling or chipping an edge. I still have several of them in my collection and they are the first ones I grab when needed. I don't do anything fancy for transport and storage. I just keep some blade covers on them and organize them in a plastic tool box.

 

[Apparition]

Is this what they refer to as the gutless method by chance?

Around here it's Antelope, Mule Deers, and Elk. If I head to the Big Horns I could find some moose and even some wild Bison (good luck on getting one of those tags).

For that price I'll buy that DVD and teach myself a few things. I've got a lot of freezers to load up here and the hunting season is almost here.

Google Bill Hesselgrave and screenshot the articles on his method before they tell you to pay. Here's a snippit I got of one of the articles.

https://www.superiortelegram.com/sports/processing-can-be-simple

Hesselgrave became convinced that the highest quality meat was obtained by filleting the cuts off the bone. Now he takes the meat off without sawing a single bone.

The simple list of equipment includes a knife, sharpening tool, table, wrapping paper and marking pen.

A sharp knife is probably the most important item. He prefers a 5-inch boning knife to do most of the work.

 

[Chris]

Google Bill Hesselgrave and screenshot the articles on his method before they tell you to pay. Here's a snippit I got of one of the articles.

https://www.superiortelegram.com/sports/processing-can-be-simple

Thanks for that! His method sounds similar to this:

That's how I was planning to do mine. I'm going to look more into Bill Hesselgrave, clearly he knows his stuff.

 

[Viking Jeeper]

I'm a big fan of benchmade and carried their knives for years but they cut up a bunch of guns after a gun buyback so I've looked elsewhere.

Did not know that. My son works in a large gun shop and he can get them 60% off. I would have one right now but he has to wait about another month before he can order another one.

 

[AFF]

Outdoor Edge makes butchering sets.

https://www.outdooredge.com/collections/game-processing

 

[Apparition]

Did not know that. My son works in a large gun shop and he can get them 60% off. I would have one right now but he has to wait about another month before he can order another one.

 

[cliffish]

victoronix makes some nice stuff.

https://www.amazon.com/Victorinox-Cutlery-Ultimate-Competition-7-Piece/dp/B01I5SF9XG/ref=sr_1_4?crid=11GXDE8SKI0U6&dib=eyJ2IjoiMSJ9.3RMdnBQ0zphfIg_GqcecilHPGm79K313-mrKSDU7uzLl1icwor409FbF2JSG39M1cp72Q8M2JU1-vEf6OwcDsm0L2QouJuEzy3qCFtQKCd-wpLvlKFZxef9yADqFAs53ERJ7j6738IYtzDn66URf7gmZoifDS8DKKcHTEFvnXq5msfy5sz7s69-tA1kFG1KE8Q2fCavEjCjuwVODEgxQQ9CWszix0bHAImDi55Uo9SkDg5EY99_5UoRQu9X0h4ZSJ7O4xGtDZ4SDi6AD31ebsK-Cv_-INyLP2uxPaJG6BjU.q-Y9m-REHYsA6dPfRScsg8MugcK0jsY2dMMsUri_A-I&dib_tag=se&keywords=victorinox+knife+roll&qid=1718831970&sprefix=victoronix+knife+roll,aps,90&sr=8-4&th=1

https://www.amazon.com/Victorinox-C...ion-7-Piece/dp/B01GR13642/?tag=wranglerorg-20

 

[Shank]

View attachment 536138

It's been so long that I cannot remember but wasn't it deemed these were used in some sort of crime?

 

[Apparition]

It's been so long that I cannot remember but wasn't it deemed these were used in some sort of crime?

I don't recall.

 

[Shank]

I don't recall.

It doesn't really make it better but I believe it was something along those lines that regardless of area they had to be destroyed.

Absolutely stupid move. Also, ZT makes nicer feeling knives, and that's coming from someone who has had dozens of Benchmades.

 

[Paradiddle]

I worked a career as a chef for many years. In culinary school I went out and bought some of the nicest, most expensive, knives made. To this day they sit in a closet. They are nice but good forged blades take some care to keep them in good condition. In a production kitchen I always just used some cheaper knives that were sharpened weekly and thrown in the dishwasher multiple times a day. I would order new ones probably every 6 months or so, once they had lost some of there length from sharpening. For a home cook that would likely be a lifetime of use. Victorinox makes some quality ones with a large assortment of blade types. They are cheap and hold an edge. I broke down just about every primal cut out there and can't remember ever rolling or chipping an edge. I still have several of them in my collection and they are the first ones I grab when needed. I don't do anything fancy for transport and storage. I just keep some blade covers on them and organize them in a plastic tool box.

Read this. Then read it again. I also fell in love with an uber expensive knife company - New West Knife out of Jackson Hole. Unreal stuff. $450ish for a chefs knife.

But after speaking to a couple folks in the industry I went with a lower priced knife that won't break the bank, but works as well as any home chef will need.

I will second the Victorinox recommendation - their steel holds a great edge (far better then a couple German knives I have) for an amazing price.

For hunting and field work I'm also a big Gerber fan. Their stuff is inexpensive but stays sharp and won't be anything you cry about should it get damaged or lost in the field.

I will also state that while I'm not a bandwagon boycotter, fuck Benchmade. Overpriced overhyped and not a supporter of the 2A. They can rot.

Just my .02

Now - to make you drool.....

https://www.newwestknifeworks.com/?utm_source=google-ads&utm_campaign=Branded&utm_agid=130227592493&utm_term=new west knifeworks jackson wy&creative=566362321817&device=c&placement=&gad_source=1&gclid=CjwKCAjwps-zBhAiEiwALwsVYVJyR6CbvuOpHfO4eTmTUyoYz8rv0xTz0YviPitroVDQhvaiQLCsZhoCstQQAvD_BwE

 

[JP_in_STL]

For a nice looking set to keep in the Kitchen, USA Made. I bought a set at least 15yrs ago. Wife is hard on them, I touch up the edges a couple times a year. https://warthercutlery.com/

For general home butcher use and camp kitchen I like Old Hickory. I've seen some well worn 50+yr old paring knives here in the Ozarks that look more like an ice pick You wont cry if you lose one in the field either. https://ontarioknife.com/collections/old-hickory®-1

For Hunting an inexpensive but high quality Mora Kniv in Stainless for $15 with an Orange handle is hard to beat. I prefer their carbon steel, but requires more care. That Scandi grind is easy to touch up on a rock if needed. https://www.amazon.com/Morakniv-Com...ss-4-1-Inch/dp/B005EOJAKI/?tag=wranglerorg-20