Knives

[Sundown_Farmer]

We have been using a filet knife to cut the carotid (long knife is good here). We pull the heads and use an 8" kitchen knife to remove feet, slit the neck (to pull out the crop and trachea), and to cut above the vent. The wife uses a butter knife with a bent tip as a lung scraper (my hands are too clumsy to get lungs out). I use a 6" skinning knife to cut up the bird and a cleaver to remove the necks and split the back. We tried to match what we had laying around with what we needed it for.

It's more efficient to use different knives at each station and to have extras sharp and ready.

 

[quercus21]

I use a utility knife for killing (slitting the artery) and my hunting Kabar (whooping 4 - 5" blade) knife for the processing. I would use whatever is comfortable to you and holds a good edge over a length of time. I also have a pair of poultry shears that I use sometimes.
Kaj

 

[saddina]

I have tiny hands, I find a japanese style cleaver, a pair of poultry shears and a fillet knife do the job. We tend to butterfly or quarter up carcasses rather than leave them whole. So mine are broken into skinless (sometimes boneless) pieces and packed into meal sized vac locked bags. For the parting out the cleaver and shears do the heavy work, the fillet knife for the gutting, and killing.

 

[Dogfish]

$12 Rapala 6" filet knife works well on game birds like pheasants.

 

[EGGTASKTIC]

Give these guys a look they have just about any knife you want.



http://www.madcowcutlery.com/