What knives to buy...?

[Secuono]

Sorry for so many questions...

But...

What knives do you guys use for cutting up rabbit? What knives for larger animals like small pig or sheep?

I mean like ones I can look up online and order, brand name or something.

We have crappy ones, they are sharp, but I wouldn't call them real or useful. None are full tang, the scissors that came with one set are full tang. Which I love! But I need knives I won't constantly break after 2-3 animals....
I have so many blades out of their handles out there...I should really pick them up, but...ugh...maybe after I get real knives!

Please help! I do not want to buy Target, Walmart or w/e store knives. I want pro knives from some online pro site..lol...help!

 

[MamaSheepdog]

We recently bought fish fillet(ing) knives from Walmart to process the rabbits, and I like them. They even cut through the ribcage/breastbone.

As for bigger critters, I don't know. Look at Cabella's website, or even Lehman's.

 

[SatinsRule]

I'll probably be teased mercilessly over this one, but the Showtime knife sets you see advertised by Ron Popeil on TV are by far the best knives I've ever owned. Everything from the featured Showtime knife to the knife saw and fillet knives right down to the paring knife and steak knives are as good as advertised and then some. I routinely use the steak knives to slice onions, tomatoes and peppers.

A little expensive on the front end, but worth every penny I spent for them nearly 8 years ago.

 

[3mina]

I just bought a skinning knife from mossy oak for $40, it's the smallest skinning knife I've ever seen so it's perfect for rabbits. My kitchen knives are an Olympic set I got at a garage sale for $2, I've had them for more than 20 years. Try a restaurant supply store. Be warned you will spend a boatload of money

 

[Miss M]

We got these for skinning and cleaning, and they are SHHHHHHHHHARP! :razz:

http://www.basspro.com/Outdoor-Edge-Fis ... 9244/84462

Actually haven't tried them for cutting up the rabbits. For that, I use my Rada knives: http://www.radacutlery.com/

They also have the best knife sharpener I've ever used. It looks too stupidly simple to be any good, but it is. It will put a razor sharp edge on your knives without taking too much metal off. Its angle is less acute than other sharpeners. This means that the edge will be stronger and not as prone to chipping, because it is not as thin.

 

[Lapin]

I worked as a cook for years and worked with many brands and type of knives and found that the Dexter Russell brand is a good all around working knifes. I use the 6" flex blade boning knife. Check with your local restarunt supply store or web order.<br /><br />__________ Wed Aug 01, 2012 2:37 pm __________<br /><br />Oops I forgot you should also invest in a sharping steel. After one rabbit pass your knife on the steel and it will keep a sharp edge longer.

 

[bowbuild]

I always use a fillet knife.

 

[Piper]

Me, I just go for low cost serrated blades (normally) and for butchering (chickens so far) use my
Wusthof 5558-1 Come-Apart Kitchen Shears. The shears are great on skin / flesh and easy to clean but I am looking at these for doing the joints and bones, easier. These poultry shears are on my wish list!
http://www.amazon.com/Norpro-1535-Profe ... d_sim_k_20

It sounds like you have knives that are separate blades / blanks and tangs.
http://www.888knivesrus.com/category/kn ... ng_blanks/
If you do want a knife - would go with Miss M's "Rada knives: http://www.radacutlery.com/" and get the ones that are 'one piece blade - tang. It sounds like she has had experience them and the knife sharpener, that they have. The only difference in a high priced chefs knife is the amount of carbon - that is why you see them constantly sharpening them, they are softer on the edge, so have to be sharpened constantly.
- You could also find a knife with an bone or antler tang, which should not break as easily.

 

[wsmoak]

I'm using a pair of Victorinox knives -- one flexible boning knife and the other a stiffer blade. I think it's these two:

http://www.amazon.com/gp/product/B000QC ... 7RJVCNHDAX

http://www.amazon.com/Victorinox-59180- ... inox+filet

But... I do most of the work with a pair of Wusthoff kitchen shears. These: http://www.sierratradingpost.com/wustho ... e~p~2751w/ . They have a dip in one of the blades that makes cutting through the spine very easy.

America's Test Kitchen just reviewed paring knives and picked these two brands as best (Wusthoff) and best buy (Victorinox).

-Wendy

 

[skysthelimit]

I use shears, and have gone through three pairs in the last 6 mos. I want some that cut through bone.

 

[tm_bunnyloft]

http://order.radakitchenstore.com/store ... tm_index=9
I would like to order this set. It seems like it would do the trick.

 

[SatinsRule]

I use shears, and have gone through three pairs in the last 6 mos. I want some that cut through bone.

The Showtime poultry shears do exactly that.

 

[6riversfarms]

We got these for skinning and cleaning, and they are SHHHHHHHHHARP! :razz:

http://www.basspro.com/Outdoor-Edge-Fis ... 9244/84462

Actually haven't tried them for cutting up the rabbits. For that, I use my Rada knives: http://www.radacutlery.com/

They also have the best knife sharpener I've ever used. It looks too stupidly simple to be any good, but it is. It will put a razor sharp edge on your knives without taking too much metal off. Its angle is less acute than other sharpeners. This means that the edge will be stronger and not as prone to chipping, because it is not as thin.

I agree Miss M. I have used the Outdoor Edge equipment for processing everything from squirells to cows. Cant beat it for the price in my opinion.

 

[user 1267]

For rabbits, I use:

http://www.amazon.com/Ka-Bar-BK11-Becke ... bar+necker

http://www.amazon.com/Gerber-46001-Take ... ame+shears

Those two get the job done. Honestly, most of it is done with the shears. I've used the knife and shears to process 6 or 7 before they need sharpening. Holds an edge well.

I think they'd be suitable for larger animals too although I don't have much experience with that yet. You don't want anything too big because you still want control, even on a larger animal.

 

[tm_bunnyloft]

I just ordered the Rada kitchen store catalog and I will be buying from here.

The sharpener is $7, the 5 1/4 blade sportsmans knife is $20.50, and the 7 1/8 blade is $20.80. Butcher knife $8, heavy duty paring $5.40.
The prices aren't that bad IMO and the quality is pretty good.