If you could only use ONE knife, what would your favorite be?

[Baymule]

Just reading the title, the first thing that flashed into my mind was Machete

 

[bigredfeather]

Quote:
I ordered 5 knives from them this week. I will be getting blade sizes that range from 2 3/4" trimming up to 6" boning. Thanks for the link. They look like great knives and are reasonably priced. I was hoping they carried poultry shears, but didn't see any on there. They are sending me a catalog, perhaps they will have one in there.

 

[BoomChickaRocka]

I personally dont use only one tool when processing as i am a butcher and i need every cut to be perfect, but if i were to do it with only one i would definitly just use this knife.
http://www.amazon.com/gp/product/B0..._m=ATVPDKIKX0DER&pf_rd_r=0PPW2NVHVGK1Q1WWC17Q

In reality I use a combination of Butcher knife for parting and a really filed down filet knife for gutting (much like in the video of salatin gutting a chicken)

 

[Dogfish]

For whole birds, my 6" Rapala filet knife.

 

[Bossroo]

We used the Farberware special stainless 4 1/2 inch long blade boning knife at UCD Vet. Pathology for necropsy on all animals, large and small. We also used the Dexter 12" sharpening steel. I baught my personal knife and sharpening steel for home use in 1965. I use it to butcher everything from a beef, veal, sheep, goat, rabbit, turkey, chicken, duck, pheasant, and quail. My wife and I have used them both on a daily bases for all purpose use in the kitchen too.

I keep the blade razor sharp on a daily bases. After 46 years of daily use , it is still as good as the day I baught it.

 

[bigredfeather]

Quote:
So would you recommend Dexter knives? Or is your steel the only Dexter product you have?

 

[rickerra]

Great topic!

I used a box cutter with new razor blade on the throat cut... but it wasn't ideal. With the retracting blade part and large handle, it leaves a small blade area... and you have to disassemble it to clean it well. Live and learn...

And I also used a crappy knife during the butcher attempt... I'm sure that slowed me down some.

So... I *need* a sharp knife.

I just ordered a scalpel and blades from Havalon Knives (Haval company). Thanks for the recommendation and the link!

Cheers!

 

[BooBear]

Great thread, I been wondering the same.

I am looking for a good hunting knife that stays super sharp for a long time.

 

[darkmatter]

I just use a standard kitchen paring knife. The one I use is a wooden handled carbon steel thick blade but low profile; I've had it for years. I use the pith method with it, inserted thru the roof of the mouth to kill. Then it gets used for all the rest of the butchering and dismembering. I keep a sharpener handy and give it a few strokes before and occasionally during the process if I have a few birds to do.

 

[Bossroo]

Quote:
So would you recommend Dexter knives? Or is your steel the only Dexter product you have?

I have several sets of Farberware knives ( boning, slicing, skinning, cleavers, steels, etc.) since 1965. They all still work and look great . I use the 4 1/2 inch Farberware blade boning knife about 90% of the time while butchering ( from killing to cutting into parts ) and daily in the kitchen too. I like the Dexter 12" sharpening steel the best. I also use a Twin A.A. Cutlery Co. 14" round stone with handle to sharpen blades, then finish , and keep them sharp while processing with the steel. Using these for almost a half Century speaks of their quality. Not to mention a sharpening stone set of 3 stones with 3 different grits placed in a triangle and suspended over a sharpening oil pan, toped off with a lid. Also, a Hobart 3 phaze 220 Commerical band saw, and a 220 Commercial meat grinder ( each weighs a ton, both are available). I can cut a chicken ( fresh or frozen) in half in 2 seconds flat, one right after the other with the band saw. Saves a lot of freezer space for storage. Easier and faster to BBQ a half a chicken when cooking for a family or company backyard party, tailgate party,crowd, or school or team fundraising event. I helped to put on several junior high shool fundraiser BBQs for over 400 people each.