Best knife for gutting

Discussion in 'Meat Birds ETC' started by BatonRougeChick, Mar 12, 2014.

  1. BatonRougeChick

    BatonRougeChick Chillin' With My Peeps

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    Hi everyone. I am looking for recommendations on a good, sharp knife that makes skinning and gutting a rooster easier. Please let me know if you have a favorite!
     
    Last edited: Mar 12, 2014
  2. foreverlearning

    foreverlearning Chillin' With My Peeps

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    They all go dull pretty quick. Just get one with a smooth sturdy blade and bring the sharpener with you. One sharpen will work if you are only doing one chicken but if you are doing many you will find the need to sharpen it again.
     
  3. LaurelC

    LaurelC Chillin' With My Peeps

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    The woman that I took a processing class from uses a razor knife with replaceable blades both for slitting the throat and eviscerating. Visible on the cutting board in the photo

    [​IMG]
     
    Last edited: Mar 12, 2014
  4. Klutch

    Klutch Chillin' With My Peeps

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    I use a Chefs knife from start to finish, but I am use to handling a large knife, newby I would recommend a boning or a paring knife. Make sure it's good quality forged steel! Whenever I'm at a flea market or garage/estate I am always looking out for good steel.
     
  5. AlishaT

    AlishaT New Egg

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  6. Klutch

    Klutch Chillin' With My Peeps

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    What is the chainsaw for??:)
     
  7. Klutch

    Klutch Chillin' With My Peeps

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    Razor blades and scalpels work great. I just don't fill comfortable without a sharps container for the spent blades.
     
  8. Alaskan

    Alaskan The Frosted Flake


    X2

    I love the blade, the second one in the Meyerco picture (first link posted).

    My finger sits in that hole, so with blood and guts all over me the knife doesn't slip, which I LOVE.

    Like the other posters said, you NEED to keep sharpening whatever blade you use. (Or disposable ones I guess)

    I once tried to slit the necks of four roosters at one time. The first neck cut like butter, the second was OK, the third, wasn't great, and the fourth I had to saw a bit and was wondering WHY I hadn't resharpened the blade.

    I don't find that the gutting dulls the blade so fast as the neck slitting. :confused:
     
    Last edited: Mar 13, 2014
  9. LaurelC

    LaurelC Chillin' With My Peeps

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    Hahahaha, the class was at a "farm school" day, and the next class was on chainsaws.
     
  10. BatonRougeChick

    BatonRougeChick Chillin' With My Peeps

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    Last edited: Mar 16, 2014

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