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KNIVES!! What kind/brand is best?

Discussion in 'Processing For Meat' started by Dreubber, Jan 23, 2015.

  1. Apr 6, 2017
    Pastor Dave

    Pastor Dave True BYH Addict

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    I've not heard the car window technique for sharpening. Do you just use the flat part of the pane?
    Thanks, Dave
     
  2. Apr 6, 2017
    Red the butcher

    Red the butcher Ridin' The Range

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    Just role down your car window and use the top beveled edge. I have an old small car window that im mounting on a board so it will stand up. Even if your blade is in need of some stone time you can still drag it across a window and get it sharp enough to get the job done. None of my buddies believed me so i had them sharpen their knives and then i put them on glass for a second and they were blown away. Spend all the money you want on expensive stones and steels, all you really need is a good stone and a window. Haha
     
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  3. Apr 6, 2017
    Arrakis

    Arrakis Chillin' with the herd

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    Just looked up the Sani Safe knives. Looks like they are made in the USA, I like them. Is the fillet knife Dexter Sani Safe also? I may have to give these a try someday. I'm just getting started in home butchery of larger livestock. We've only processed chickens, rabbits and deer. Will be doing pigs and sheep this fall. Thanks for the info.

    I wonder if there is a butchery thread already.......
     
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  4. Apr 6, 2017
    Red the butcher

    Red the butcher Ridin' The Range

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    No actually it is a J. Marttiini of finland. Rapala picked them up and now you can get them at wal-mart for 15 bucks. They come with a wooden handle so you can change it if you like. We had an exchange student from finland when i was a kid and she gave me a small J. Marttiini knife and the quality is still the same. They stay so sharp! We are going to do a pig here in a few weeks and i was thinking of taking a bunch of pics and posting a how too.
     
  5. Apr 6, 2017
    Red the butcher

    Red the butcher Ridin' The Range

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    Id like to say again my good knives never touch poultry. Besides cross contamination, poultry will ruin a good knife. I have a sani safe 4 inch chicken sticker and a bunch of sani safe 3 and 4 inch knives that get used for everything to do with birds. They all are great quality and very cheap, but work great. Also be it birds or warm blooded critters you should always have one knife whos job is to stick (kill), this knife can take a beating so its good to leave your skinning/butchering knife out of it. For warm bloods i love my old hickory.
     
  6. Apr 12, 2017
    lcertuche

    lcertuche Loving the herd life

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    I'm glad people are still adding to this thread. Having the right knife is of great importance when butchering anything or even putting an animal out of misery. Kudos to everyone who contributed!
     
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  7. Apr 30, 2017
    Baymule

    Baymule Herd Master

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    Your Old Hickory looks like it is sharp on both edges. Is it and did you grind down the top to make it sharp on both sides?
     
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  8. Apr 30, 2017
    Red the butcher

    Red the butcher Ridin' The Range

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    It is sharp on both edges. No that is factory. It is an actual old hickory sticking knife. Made for just what it does, and it works very well. Having both sides sharp means i dont have to flip it to go the other way, witch is handy when sticking a full grown critter.
     
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  9. Apr 30, 2017
    Baymule

    Baymule Herd Master

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    I have some Old Hickory knives. I didn't know they made a sticking knife.
     
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  10. May 1, 2017
    Red the butcher

    Red the butcher Ridin' The Range

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    Ya i love their knives! I forgot how much i paid but it wasn't too expensive.