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Knife Recommendations for Processing Big Game?
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<blockquote data-quote="Hand Skills" data-source="post: 2697546" data-attributes="member: 103303"><p>In addition to being a full on knife nut, I really enjoy butchery. I generally cut and wrap several animals every year.</p><p></p><p>I went on a long (and expensive) quest for the 'best knife', and ended up where many professional butchers do.</p><p></p><p>Even though I have a comprehensive cutlery arsenal. Of all the custom and semi-custom blades, when it comes to processing, the Victorinox 5" semiflex curved boning knife see more use than any other. I used the 6" version for years, but for long cutting sessions the 5" version brings the work closer and induces less fatigue in my experience.</p><p></p><p>I have learned that geometry cuts. Geometry is the most important factor when it comes to a knife blade - shape, thickness and grind. The problem with a lot of production knives is thickness, or 'thickness behind the edge'. Victorinox pays very careful attention to their edge geometry, and rusn a lot thinner than most other production knives that I have measured.</p><p></p><p>Steel is just there to hold the geometry. Supersteels will hold a working edge for a long time, but are harder to sharpen, and more difficult to keep sharp.</p><p></p><p>Most professional meat cutters value sharpenability, and actually prefer knives that are run softer (57-58hrc) because they respond very well to 'steeling' and can be kept hairsplitting sharp very easily.</p><p></p><p>This model is the 'gold standard' for many professional meat cutters.</p><p></p><p></p><p>[URL unfurl="true"]https://www.lemproducts.com/product/victorinox-5-curved-semi-stiff-boning-knife/cutting-tools[/URL]</p></blockquote><p></p>
[QUOTE="Hand Skills, post: 2697546, member: 103303"] In addition to being a full on knife nut, I really enjoy butchery. I generally cut and wrap several animals every year. I went on a long (and expensive) quest for the 'best knife', and ended up where many professional butchers do. Even though I have a comprehensive cutlery arsenal. Of all the custom and semi-custom blades, when it comes to processing, the Victorinox 5" semiflex curved boning knife see more use than any other. I used the 6" version for years, but for long cutting sessions the 5" version brings the work closer and induces less fatigue in my experience. I have learned that geometry cuts. Geometry is the most important factor when it comes to a knife blade - shape, thickness and grind. The problem with a lot of production knives is thickness, or 'thickness behind the edge'. Victorinox pays very careful attention to their edge geometry, and rusn a lot thinner than most other production knives that I have measured. Steel is just there to hold the geometry. Supersteels will hold a working edge for a long time, but are harder to sharpen, and more difficult to keep sharp. Most professional meat cutters value sharpenability, and actually prefer knives that are run softer (57-58hrc) because they respond very well to 'steeling' and can be kept hairsplitting sharp very easily. This model is the 'gold standard' for many professional meat cutters. [URL unfurl="true"]https://www.lemproducts.com/product/victorinox-5-curved-semi-stiff-boning-knife/cutting-tools[/URL] [/QUOTE]
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