knives for slaughter

[FutureChickenMan]

Quote:
Cutco but who can afford that. lol

 

[mtnhomechick]

CC...Chicago Cutlery. I don't think it would be any more expensive than rapala for one knife. Can't say for sure though since I haven't bought one in awhile.

 

[Salt and Light]

I am worthless at sharpening a knife. I am dishonored to admit it because every man should be able to sharpen an stupid knife. So, I buy cheap knifes and use a hand-held sharpener that cost something like $4.00 When I say cheap, I mean really cheap... think Dollar Store. The $1.00 knifes needs sharpening after each bird, but that takes about 10 secs

 

[sugarbush]

A 20 year old "CC" knife is probably a different animal from what they produce today.

I also use a filet knife; they come with a fool proof sharpener usually or one can be picked up for a couple of bucks.
A filet knife is just a flexible boning knife.....watch yourself with them....THEY ARE VERY SHARP!

 

[quercus21]

This is the knife that is use to process our birds:

https://www.kabar.com/product_detai...&categoryId=2,7&categoryName=Hunting/Sporting

I have had this knife for well over 30+ years. I have used this knife on everything from white tail deer (splitting the chest) to rabbits, turkeys to quail, pigs to chickens. It holds a good edge for a long time. I have multiple stones that I use to sharpen it. In the near future, I'll be retiring this one and getting a new one.

 

[carress]

I like the victorinox price, but the shipping is nearly double the cost of the knife.
I've heard a lot about CC, and it's not all that expensive.
Walmart is on my way to work, so I can always go there in a crunch.

Thanks for all the opinions. Since I don't know how to sharpen a knife either, I'm goign to try to get a good one that won't need sharpening every 30 seconds.
I'll let yall know what I decide.

 

[kinnip]

Twenty-odd years ago my parents bought some Chicago Cutlery knives. They were carbon steel and really excellent. A few years ago I bought some Chicago Cutlery knives. They were not carbon steel, they would not hold an edge, the handle was quick to rot and I was generally dissatisfied. It was very disappointing. They knives I remember from the kitchen of my youth were so sharp and sturdy and easy to sharpen.

 

[mtnhomechick]

Quote:
That's the way mine are. Must be hard to find that quality these days. Mine work as good as they did 20 years ago.

PS.......NEVER put knives in a dishwasher. They should be hand washed to preserve the quality of the blade and/or wood handles..........BUT you all probably knew that.

 

[Poler]

http://www.hubert.com/store/products.asp?Ntt=forschner+&Ntk=Initial&Ntx=mode+matchallpartial&Nty=1&Dx=mode+matchallpartial&Dn=0&src=GK5439&s_kwcid=forschner%20knives|2055063354&gclid=CM-9iYyCl5YCFSahiQodaFJZ8Q

I dont know how to make the link look better, but that website will take you the hubert.com, they sell forschner blades for a very reasonable price.

The blade that I use for everything, from hacking through bones, slicing necks, to skinning, is the 10 inch curved cimitar blade. It holds an edge like theres no tomorrow. Use Caution though, those things are SHARP right out of the box.

 

[patandchickens]

Gee, y'all are fancy. I just grab the kitchen knife, same one I use for 95% of cooking chores, some very average anonymous knife I've had for maybe 15, 20 yrs (will have to be replaced soon though, is running out of metal to sharpen).

Can I ask what the fancy knives are being used *for*? Are you boning out your whole chicken while it is still in one piece, or something?

All I use my knife for in processing is cutting the skin, cutting the two 'neck tubes' below the crop, cutting the meat around the neck (I take the neck off by twisting to break the bones), and the tip of the knife for disjointing/removing the feet. Doesn't take much of a knife to do that, as long as it is reasonably sharp. (I guess if I were hacking through bones I would use my cleaver from the kitchen or buy poultry shears, like if I were cutting along the backbone to 'halve' the chicken, but I haven't done either of those yet.)

What am I missing here??

Pat