"Starter" knife

[waybeau]

I'm wondering what you might recommend for a good 'starter' knife for at-home butchering.  I've really gotten into organic, and locally sourced meats over the last year and was thinking of starting to do more of the butchering myself.  I hunt, and have processed a couple of deer, as well as more ducks/geese than I can count, but have never done any 'domestic' meats.  When I've processed deer, I've used a combination of a Henckels boning knife, and a Gerber fillet knife (the skinning is done with an old Schrade skinning knife).  Since I'd like to start doing more, I'd like to get a knife that is devoted solely to butchering and looking through the multitude of options online has set my head spinning. 

Thanks in advance.

[BBQ Butcher]

Aug 25, 2014 10:01:12 GMT -5 waybeau said:

I'm wondering what you might recommend for a good 'starter' knife for at-home butchering.  I've really gotten into organic, and locally sourced meats over the last year and was thinking of starting to do more of the butchering myself.  I hunt, and have processed a couple of deer, as well as more ducks/geese than I can count, but have never done any 'domestic' meats.  When I've processed deer, I've used a combination of a Henckels boning knife, and a Gerber fillet knife (the skinning is done with an old Schrade skinning knife).  Since I'd like to start doing more, I'd like to get a knife that is devoted solely to butchering and looking through the multitude of options online has set my head spinning. 

Thanks in advance.

Congrats! To begin with I'd buy a Dexter brand butcher knife, as they are inexpensive to start with and fairly easy to handle. Plus, they have a handle than can be cleaned thoroughly. I would also buy a 6" stiff boning knife with it. You can add on as you gain experience, possibly even switching brands. Good luck

[waybeau]

Thanks! Any recommendations on length or shape?

[BBQ Butcher]

8" butcher knife with a little curve.

5-6" boning knife, straight

[BBQ Butcher]

Don't forget to buy a "steel" to keep those knives sharp!

[waybeau]

Aug 25, 2014 12:21:38 GMT -5 BBQ Butcher said:

Don't forget to buy a "steel" to keep those knives sharp!

I have one already. . . .though I'll likely buy a second one which is devoted to use with these knives. 

[waybeau]

Finally got around to pulling the trigger on the knives. Got the 6" boning yesterday and the butcher should be here on Monday. I'm super excited about getting to work with these knives. What I need now are recommendations on storage, i.e. so the blades don't get 'buggered' up and people don't end up with stitches from reaching into a drawer. I have a knife block, but all of the slots are taken by my Henckels set. I don't mind keeping them in a drawer, but I'd like to get something to protect the blade, and unsuspecting fingers.

Any recommendations?

[BBQ Butcher]

Sept 19, 2014 13:40:32 GMT -5 waybeau said:

Finally got around to pulling the trigger on the knives. Got the 6" boning yesterday and the butcher should be here on Monday. I'm super excited about getting to work with these knives. What I need now are recommendations on storage, i.e. so the blades don't get 'buggered' up and people don't end up with stitches from reaching into a drawer. I have a knife block, but all of the slots are taken by my Henckels set. I don't mind keeping them in a drawer, but I'd like to get something to protect the blade, and unsuspecting fingers.

Any recommendations?

I certainly do! 1) make some knive sleeves out of cardboard and store in the drawer 2) a knife drawer tray, if you have the room 3) a magnetic wall rack and 4) a wall mounted knife rack

[waybeau]

The butcher should be here today. If it comes in the same size box the boning did, I'll have plenty of cardboard to make some sleeves with. That should hold me until I can get something better.

Thanks for the tip!