Jim Phillips
New member
I have been shooting a rare hog on my Farm but have not butchered one yet as I wanted to wait until the heat of summer was over. Do you have any recommendations for a knife or set of lives to do the job and do it well?
Knives to butcher a Hog
- Thread starter Jim Phillips
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Jim Phillips
New member
*Knife set or set of knives
Jim Phillips
New member
I don't butcher deer myself. Thanks
Originally Posted By: GCVictorinox/Forschnor knives... Flexible boners will do the work well. Skinner for... skinning.
Yep...and Chicago Cutlery makes some good ones.
But Charlie has me thinking I need some of these Old Hickory knives...carbon steel and a great price!
http://www.amazon.com/Ontario-Knife-Co-5...0CVHPBHM8H6XW4S
Yep...and Chicago Cutlery makes some good ones.
But Charlie has me thinking I need some of these Old Hickory knives...carbon steel and a great price!
http://www.amazon.com/Ontario-Knife-Co-5...0CVHPBHM8H6XW4S
RePete
New member
Originally Posted By: pahntr760
But Charlie has me thinking I need some of these Old Hickory knives...carbon steel and a great price!
Yes,,,,,you do "need" a couple of OH's.
To the OP.....for a guy that just wants to butcher one or three animals a year Old Hickory's 6" boning knife and 8" butcher knife is a pretty good package that can be had for about $25 shipped. They're perfectly usable as is but a little sanding on the handles won't hurt anything if you're so inclined.
As GC said...you'll still need a skinner but everyone that hunts should already have one of those. If not....there's about a skillion choices out there and just about any of them will get the job done...
But Charlie has me thinking I need some of these Old Hickory knives...carbon steel and a great price!
Yes,,,,,you do "need" a couple of OH's.
To the OP.....for a guy that just wants to butcher one or three animals a year Old Hickory's 6" boning knife and 8" butcher knife is a pretty good package that can be had for about $25 shipped. They're perfectly usable as is but a little sanding on the handles won't hurt anything if you're so inclined.
As GC said...you'll still need a skinner but everyone that hunts should already have one of those. If not....there's about a skillion choices out there and just about any of them will get the job done...
Predburner
New member
Skillion and Besmirch are 2 new words I learned on PM this week.....!!!
Predburner
New member
Haha..Part of my vocab now.....!!!
Originally Posted By: GCVictorinox/Forschnor knives... Flexible boners will do the work well. Skinner for... skinning.
These are great choices, along with Mundial and Dexter. These can all be had at restaurant supply houses, amazon or e-bay very reasonably. Get a diamond stick to touch them up and you're good to go!
These are great choices, along with Mundial and Dexter. These can all be had at restaurant supply houses, amazon or e-bay very reasonably. Get a diamond stick to touch them up and you're good to go!
Jim Phillips
New member
Great!!! Thanks guys!
sandy hicks
New member
Old hickory and dexter are 2 of my favorites. A good diamond stone and those knoves will be so sharp that they will cut your eye just by looking at them.
I would recommend the Deer processing video from Outdoor edge. for a guide on how to. I know there is a difference between deer and Pig, but the general concept is about the same. After that the youtube and internet can tell you the specifics.
As for the knifes, I process my own elk every year. I use a swingblade for skinning.. I swear there is nothing out there that opens them up faster or easier than that type of knife. After that a skinner, or the other half of the swing blade. The important feature is the rounded nose for skinning.
Then most of my deboning is done with a 8" filet knife. Long skinny thin blade that flexes is what you need, to get into cut the tendons free, and get that meat off the bone. The big thing is taking your time and using your hands to pull the different muscles apart.
All siver skin has to come off. Filet knifes again for this, and then a nice old hickory, or other butcher knife to cut across grain to make your steaks and roasts and things.
The "calf" muscles on the lower legs go right into the grinder for ground meat. or use a bone saw and cut them into 2" segments and use as soup bones and has to be cooked for a long time to break down the tendons.
Good luck..
As for the knifes, I process my own elk every year. I use a swingblade for skinning.. I swear there is nothing out there that opens them up faster or easier than that type of knife. After that a skinner, or the other half of the swing blade. The important feature is the rounded nose for skinning.
Then most of my deboning is done with a 8" filet knife. Long skinny thin blade that flexes is what you need, to get into cut the tendons free, and get that meat off the bone. The big thing is taking your time and using your hands to pull the different muscles apart.
All siver skin has to come off. Filet knifes again for this, and then a nice old hickory, or other butcher knife to cut across grain to make your steaks and roasts and things.
The "calf" muscles on the lower legs go right into the grinder for ground meat. or use a bone saw and cut them into 2" segments and use as soup bones and has to be cooked for a long time to break down the tendons.
Good luck..