Blade Question

[SourRoses]

Hi guys / gals!
My Mom and I are disagreeing (nicely) over what type of new knife to get.

She had in mind something like this: Razor Knife Box Cutter
While I was thinking of something more like a hunting knife.

My concern with her preference is the weakness of the blade.
She counters that it would be sharp, and the razors are replaceable.
The main goal is a fast, easy cut for culling.
What do you think?

 

[Kaw-Liga]

Scalpel

 

[Blue Legs]

I use a large butcher knife. I like having some weight behind the blade and like a longer surface to cut upon, plus your fingers are not likely to get cut

 

[Mwhit]

https://www.outdooredge.com/products/razor-lite-edc

I use this for both slaughtering and processing. The blades last a while and are cheap to replace

 

[U_Stormcrow]

I use an 8" chef's knife. and some cheap fillet knives for some of the fine work, when I am parting out (Victorinox Fibrox series - cause you can bleach the $#!+ out of them and the plastic handles have plenty of grip, even when wet or cold - they are popular in commercial kitchens for those reasons).

Sure you can cut a bird with a box knife and watch it bleed out just fine, but you aren't going to debone with one, and I'd hate to use those snap off ravors while trying to remove the feet, the neck, or the wingtips.

 

[Brooks_]

I agree with Storm. If one knife, Victorinox 6" boning (curved) or 8" breaking knife will get you from start to finish.