Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Palmyrasteak on October 09, 2013, 09:35:47 PM

Title: Knife
Post by: Palmyrasteak on October 09, 2013, 09:35:47 PM

I was just wondering, what would be a good choice for a knife for cutting up deer meat. I have been using a Victorinox
40510 for so long the blade is getting worn from sharpening.  I have had a lot use out of it with no problem keeping it sharp. Would you recommend another brand? Know of a good web site to compare prices? I am NO butcher, but I like to get my meats and cut it the way I like it. Not only deer but beef and pork also. Thanks for any advice you can help me with.

Title: Re: Knife
Post by: Rummm on October 10, 2013, 04:45:25 AM

If you've been happy with what you've been using, I see no reason to switch. However, you might want to take a look at these Forschner's.

http://www.cadcutlery.com/boning.htm (http://www.cadcutlery.com/boning.htm)

Title: Re: Knife
Post by: deestafford on October 10, 2013, 10:09:06 AM

Check out www.bubbablade.com.  It is very impressive and not really expensive.  Dee

Title: Re: Knife
Post by: Ka Honu on October 10, 2013, 10:44:55 AM

Why am I not surprised that dee would recommend a knife named "Bubba" (with models called "Stiffie" and "Woody" and a t-shirt that says, "My wife just gave me a nine inch Stiffie")?

Title: Re: Knife
Post by: deestafford on October 10, 2013, 12:19:24 PM

 ;D ;D ;D  Dee

Title: Re: Knife
Post by: muebe on October 11, 2013, 07:25:04 AM

Quote from: deestafford on October 10, 2013, 10:09:06 AM

Check out www.bubbablade.com.  It is very impressive and not really expensive.  Dee

Their 7 inch Penetrator Tactical is great for carving ham at the Stafford Thanksgiving table!

Title: Re: Knife
Post by: deestafford on October 11, 2013, 11:11:50 AM

It works well for Saturday night carvin's at The Dew Drop Inn or Bubba's All You Can Eat Buffet and Strip Club.  Dee

Title: Re: Knife
Post by: LostArrow on October 11, 2013, 02:10:37 PM

I have 2-3 old Chicago cutlery 6- in boning knifes .
They are good foe boning & trimming silver skin  & gristle.
Something with a little flex helps.
The reason I have a couple is so I can finish the work with a knife still being sharp.

Title: Re: Knife
Post by: Palmyrasteak on October 11, 2013, 07:40:48 PM

Thanks for the info folks  :)  I still have a while before I ware these all the way down. But I'm just looking around before it gets to that point. I like the ones I use, so I guess it would be best to buy more of whats been working for me. Thanks again!