Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[aoxa]

I just use our old Rada stainless steel kitchen knives. For many birds they have to be sharpened a few times in between, but they serve the purpose well and I don't have to struggle with poor cuts...and I don't have to buy any special knives. That's the best part!

They last forever and they are reasonably priced...and they even make hunting/fishing knives for tough stuff:

http://www.radacutlery.com/kitchen-knives

That's what I use - one for fish. It's okay, but his knives cut flawlessly. I sure would love that easy of a cut!

I don't mind spending the money. I just wish I knew what they were.

 

[pipemum]

I bleed out.

Anyone have any knife suggestions? I was watching a video from Polyface Farms and really like the look of the knives they use. I need something like this.

In 2009, a Polyface farms apprentice wrote about the knives: http://polyfaceapprentice.blogspot.com/ I don't know if the knives have changed or not (below is blog entry, the links are old and don't work)...

Polyface Knives


I have had a lot of inquiries about the kind of knives Polyface uses and how to keep them sharp. The knives come from Victorinox (same company that makes Swiss Army knives) and we sharpen them by hand with sharpening stones.



Here is the link for Victorinox butchering knives. Below I have listed the knives we use and their purpose during broiler processing.

Butcher Knife (heavy stiff blade) --- Used for killing.

Skinning/Lamb Skinning knives --- Used for cutting up processed chickens into pieces and parts.

Here is the link for boning knives that we use for evisceration.

Any of the small straight narrow blades --- evisceration.

The straight back wide knife --- cutting off feet.

Narrow curved blade --- also used for cutting up processed chickens.


Sharpening
As for sharpening we just use a technique that Daniel has shown us. Any way will work and the internet is a great source for videos and articles explaining different techniques. I recommend getting a book or DVD or both and practicing. There is really no easy way that I know of.

 

[aoxa]

In 2009, a Polyface farms apprentice wrote about the knives: http://polyfaceapprentice.blogspot.com/ I don't know if the knives have changed or not...

Polyface Knives

I have had a lot of inquiries about the kind of knives Polyface uses and how to keep them sharp. The knives come from Victorinox (same company that makes Swiss Army knives) and we sharpen them by hand with sharpening stones.



Here is the link for Victorinox butchering knives. Below I have listed the knives we use and their purpose during broiler processing.

Butcher Knife (heavy stiff blade) --- Used for killing.

Skinning/Lamb Skinning knives --- Used for cutting up processed chickens into pieces and parts.

Here is the link for boning knives that we use for evisceration.

Any of the small straight narrow blades --- evisceration.

The straight back wide knife --- cutting off feet.

Narrow curved blade --- also used for cutting up processed chickens.


Sharpening
As for sharpening we just use a technique that Daniel has shown us. Any way will work and the internet is a great source for videos and articles explaining different techniques. I recommend getting a book or DVD or both and practicing. There is really no easy way that I know of.

I actually have a set of this type of knife in the kitchen. Got it with my reward miles. Maybe one will be good for this job.

 

[Beekissed]

That's what I use - one for fish. It's okay, but his knives cut flawlessly. I sure would love that easy of a cut!

I don't mind spending the money. I just wish I knew what they were.

Ask and ye shall receive..... http://www.victorinox.com/us/content/cutlery/category/2

This is the brand and place Salatin gets his knives.

 

[aoxa]

Ask and ye shall receive..... http://www.victorinox.com/us/content/cutlery/category/2

This is the brand and place Salatin gets his knives.

On his website it shows:
PROCESSING and PACKAGING

• Chicken Processing Equipment
  • Featherman Equipment 660-684-6035
  • Cornerstone Farm Ventures 800-249-1585

• Insulated Cooler Bags – Earth Savvy Products – 215-348-7740

• Packaging – Uline 800-295-5510

• Plastic Bags – Dutch Valley Foods 717-933-4191

• Processing/Knives – Bunzl – 800-456-5624

Which list the brand "Dexter/Russel" I have a sticking knife of this brand. I did not realize it was a sticking knife when I ordered, so it isn't doing me much good. I don't want to plithe.

I can't seem to find a "butchering knife" from Swiss Army. There is such a selection. I have no idea what would be a good general purpose killing knife.
A filleting knife maybe?

 

[Kassaundra]

I just use our old Rada stainless steel kitchen knives. For many birds they have to be sharpened a few times in between, but they serve the purpose well and I don't have to struggle with poor cuts...and I don't have to buy any special knives. That's the best part!

They last forever and they are reasonably priced...and they even make hunting/fishing knives for tough stuff:

http://www.radacutlery.com/kitchen-knives

I use Rada too, my sister in law owns a restaurant so I asked her for a knife recomendation and that is what she suggested.

 

[Beekissed]

LOVE Rada knives and always take an opportunity to buy them as ours get lost over the years or abducted to my children's or other family's homes. I recently lost one of my favorite ones that looks like a filet knife but with a serrated edge...loved that knife.

I've seen and used other kitchen knives at other people's homes and I always wonder how in the world they function with those dull clubs!

 

[dutchbunny83]

I have the cutco set and my husband used the paring knife and pretty much took their heads off instantly.
Not sure if you can just buy individual knives. This is the set we have is about $1,000, but lifetime guaranteed.
But I use them for everything, best knives I've ever used (and I spent a decade working in restaurants)
And the butcher knife cuts through bones like butter

http://www.cutco.com/products/product.jsp?itemGroup=2018C

 

[Beekissed]

You paid 1K for knives?

I think someone is yanking my arm off if a knife cost more than $15. I think we might be existing on different planets....

 

[aoxa]

I have the cutco set and my husband used the paring knife and pretty much took their heads off instantly.
Not sure if you can just buy individual knives. This is the set we have is about $1,000, but lifetime guaranteed.
But I use them for everything, best knives I've ever used (and I spent a decade working in restaurants)
And the butcher knife cuts through bones like butter

http://www.cutco.com/products/product.jsp?itemGroup=2018C

Crazy expensive, but sounds amazing. If I was a whole lot richer

I was thinking under $40. The filet knife I bought was around $15. It works OK, but I want something that requires less force.