Need New Knifes/Sharpener

[BOSSTOM]

Hey Folks

Do any of you that have a good recommendation as far as the specific brand on knifes to use when butchering a deer. I bone the deer out and my biggest frustration is getting/maintaining a sharp edge. In addition to the brand/model of knifes, do you know where I can buy a set. Also, do you have any hints with regards to brand/model of sharpeners? Presently, I use a three stone sharpener which can be kind of slow. For these, is one type of oil recommended over another? Seems to me you would want to use an oil that has been approved for human consumption (like vegetable oil) since some oil will be left on the knife.

Thanks

[ESOX]

I only use one brand of knives in my kitchen, Wusthof Tridents. They aren't cheap, but they are exceptional quality. They hold an edge forever, and have a real nice heft and balance. I simply use their 3 wheel ceramic sharpener every once in a while (they don't need it often) and a steel frequently. The cleavers are awesome.

[BOSSTOM]

ESOX

Thanks for the info. I just got done checking their webpage and was a little overwhelmed with all the choices. What specific pieces do you need/would you recommend for someone that butchers their own deer?

Thanks

[MGV]

Keershaw adjustable knife works for a lot of things

[ESOX]

I have no reccomendations for deer butchering, I'm just a field dress kind of guy. I think the 7 inch boning knife and a 9" chefs knife would probably be a good start, but I'm sure some other guys will have a better idea.

[Salmonsmoker]

Having a blade that will stay sharp is a convenience that makes any butchering job a lot easier. It's a tradeoff. The harder the steel, the longer it will hold an edge. Also, the more difficult it is to sharpen. The softer the steel the the easier it is to sharpen - and the sooner it will become dull when skinning a deer.

For my use, somewhere in the middle seems to work best. I still use my Buck Folding Hunter (purchased new 26 years ago). It needs to be sharpened prior to any butchering job - takes an edge with some amount of work - and holds the edge well.

With an electric sharpener, that formula would likely change.

Salmonsmoker

[The Mutt]

For gutting and skinning I use my buck knives and keep them sharpened with a couple of stones I have that were my Grandfather's. I usually butcher about 10 to 15 deer a year and for trimming and boning I use several Fiskar's filet knives. i touch them up with an Accu Sharp (don't buy a look a like) that you can pick up at any Ace hardware for $10. It keeps em scary sharp and only takes a few swipes.

[BOSSTOM]

Since I was very impresed with the Cutco knife I've used deer hunting for the last 25 years, I decided to spend ~$200 on three Cutco knives and couldn't be happier, plus they're made in the US.

[TONGA]

I have a GATCO 5 stone kit with the angle guide and it works awsome !!
I don,t know how much this kit costs, the litle woman got it for me on fathers day
it has four stones for strait blades and a V-stone for serations
I have not tried the V-stone yet!!

[Illinoisgiller]

Bosstom- If you are still looking on ,I'll share the brand of knife I use. I just finished skinning just under 300 deer from the 1st Illinois shotgun season. I used 2 knifes. One is a Dexter Russell 8'' narrow blade and the other is same brand in a sheep skinner. I use a Norton 3 stone system for grinding and a steel for keeping sharp. I always use Norton knife sharpening oil. The two knifes I use have skinned many hundreds of deer . I have great respect for gifted knife makers, and have a few custom knifes myself. BUT, when it's time to go to work, think cheap, high carbon steel and use the steel often .You will find that if you use the steel often the edge will hold up well. Do I get an award for worlds latest reply???? :)

[kroppe]

Another vote for Wusthof-Trident knives. Here is what I use:

Field dress: Buck 110 locking folder
Skin and quarter: Buck 110 locking folder
W-T cook's knife
W-T boning knife
W-T paring knife
Debone and trim: Same knives, except I don't use the Buck.

I'll sharpen the Buck once before the season; it holds an edge through field dress and skin/quarter. The W-Y knives I sharpen before the season, and then touch up with a fine stone before debone/trim. I use the Gatco sharpening system with 3 diamond hones. Gets them scary sharp.

[eyecatcher]

I only use one brand of knives in my kitchen, Wusthof Tridents. They aren't cheap, but they are exceptional quality. They hold an edge forever, and have a real nice heft and balance. I simply use their 3 wheel ceramic sharpener every once in a while (they don't need it often) and a steel frequently. The cleavers are awesome.
I agree they are the best knives I have ever used in the Kitchen. I bought a chefs choice knife sharpner a few years ago and its the best tool I have ever used to sharpen any knife. I have the three position model. keeps my knives like razors.

[Grim Reaper]

I see this thread started quite some time ago. But I'll second the recommendation for the Chef's Choice sharpener.

I purchased one (model 120) for the wife for christmas and some expensive knives that had lost there sharpness were returned to like new condtion.

[Thunderhead]

After 29 years of cutting deer, the absoulte best hands down knife I use is a simple Rapela Fillet Knife. The thin ultra sharp blade makes short work of cutting meat.
I sharpen it with a Redi-Edge carbide sharpener.

For skinning and quartering I use an Olsen Ok in a 4 1/2 in. blade. Haven't made'em in 30 years tho.
Still available in some circles. PM me if you'd like more info on the Olsen. I'm a knife nut. I believe it's THE most important piece of equipment a guy can have.
I've used'em all at one time or another. The Olsen is the best I've ever had the pleasure to skin a buck with.
I can skin all day and only occasionally touch her to a steel to keep a razor sharp edge.

[tangleknot]

I'm just a field dress kind of guy.

Above or below the knee? :p :fish2: :evil:

[ESOX]

Micro, so I can show off the thong when I sit on a bar stool.:lol: :yikes:

[Thunderhead]

Man, I could have got by all day without picturing that.......

[TONGA]

ESOX how can you shore cast in those 4"stiletto heels? :lol:

[tangleknot]

Practice! :yikes:

[rzdrmh]

I only use one brand of knives in my kitchen, Wusthof Tridents. They aren't cheap, but they are exceptional quality. They hold an edge forever, and have a real nice heft and balance. I simply use their 3 wheel ceramic sharpener every once in a while (they don't need it often) and a steel frequently. The cleavers are awesome.

i concur.

if you're just starting, buy a chef's knife and a boning knife. new this year, wusthof made a 6" flexible boning, but their 5.5" regular boning knife is excellent as well.

i use a buck zipper for dressing/skinning, wusthof boning for de-boning/trimming, and wusthof chef's knife for cutting steaks. my knives cut 10 deer this year, along with kitchen use, and small game (rabbit, pheasant) and are still sharp.

a honing steel is invaluable. i using a steel every time i use the knife (takes about 30 seconds), and during usage when i'm doing a deer, etc. maintain the edge and it will stay sharp a long time. if you are sharpening knives more than once a year, you either have poor steel, a bad cutting surface, no honing steel, or improper usage.

in my opinion, save the razor blade sharpness for broadheads. that type of edge is sharp, but not durable. knives should have a coarse edge - that is - not shave hair,but bite on a surface. your goal is to create many microscopic "teeth" on the edge of the knife to cut. honing steel keeps these "teeth" in line. because of this - i'm not a fan of "pull through" sharpeners. those are great for broadheads, but not for knives.. unless you want to sharpen them alot, which reduces their life span. lansky's are great sharpeners, or any lansky style. basically need a consistent angle.

i sharpen with a primary and secondary edge for strength of the edge. on hunting knives, i use a primary edge of 25 degrees, and a secondary edge of 30 degrees. for kitchen knives, i use a primary edge of 15-17 degrees, and a secondary edge of 20 degrees.

to determine if your knife is sharp, use your thumb nail. position your thumb in a steep downward angle. now set the knife on your thumbnail. if it bites and doesn't slide, its sharp. if it doesn't grab good, its not sharp. test several spots on the knife to make sure its sharpened evenly.
if you want to know what the best knives are - look at what professionals use. wusthof's. they are worth the money.