Knives

[OSUman]

What are the best knives to use for butchering and killing?

 

[ChickenToes]

We use an axe to chop the heads off, and either a hunting knife or fish knife to cut the wing tips and legs off and gut the birds.

 

[uhuh555]

When processing birds it is best to have the appropriate knife for the job at hand. If the knife is too small it makes a mess of the job and worst of all if too big can make a mess of you fingers/hands.

We use three different kinds; a boning, pinning and killing knives. We use a tomato capper as a lung scraper. They do make a longer handled tool called a lung scraper.

Good knives are not cheap but remember that expensive is not necessarily best.

 

[bantiesrule]

Quote:
Whatever you are most comfortable with. My sister uses a large old-time butcher knife but I prefer a medium sized one. Just make sure they are sharp and most any will work.

 

[Bossroo]

I use the Dexter 12" sharpening steel and a Farberware special stainless steel 4 1/2" blade boning knife. I keep the knife as sharp as a razor blade. I use it to butcher all types of poultry, rabbits, pigs, goats, lambs, and beef. I baught them in 1962 and use them every day for all types of kitchen cuting as well. Both still look and cut as well as the day I baught them.

 

[jaku]

I use the razor blade of a utility knife for killing- it's sharp, and when it dulls, you throw it out and start over. For cutting up, I use a fillet knife.

 

[OSUman]

Ok i did my birds today and i used a fillet knife for killing and parring knives for cutting up and i think im going to use the paring knives from now on for everything they were really sharp

 

[Buster52]

Quote:
Here is a blog article on knives used at Polyface Farm...

http://polyfaceapprentice.blogspot.com/2009/07/polyface-knives.html

 

[JohnL11935]

As a formal commercial fisherman I strongly recommend the Dexter-Russell line of knives. Most run around $15 each, sharpen easily, and the white "rubber" ergonomic grips fit well in my hand.


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[TNRIRRoo]

Same as chickentoes. Axe to remove the head and a filet knife for the rest.