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Meatgistics - Walton's - Community

Knives

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  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    wrote on last edited by
    #1

    I just wanted to start a thread where people can post all about knives. What brands and styles are you using? What applications are best for certain styles in your opinion? Do you prefer a specific knife for every purpose or one knife that does it all? Fancy knives vs cheap knives? To kick things off I’m a bit of a collector. I love a knife designed for a specific purpose and using it for that job. I have used quite a few brands and prefer commercial workhorse style knives. I’m a HUGE fan of Victory knives. They are New Zealand made, have incredible blades and comfortable handles. As a bonus, they come in a bunch of great colors. My favorite knife (currently 😊) is the PJ Special skinning knife by Victory. Mine has a blue handle.
    20210831_130515.jpg

    @deepwoodsbutcher on Instagram

    kyleK YooperDogY C mrobisrM 4 Replies Last reply
    7
  • Tex_77T Online
    Tex_77T Online
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #2

    Victorinox is my go to, I also have a few Dexters.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    DeepwoodsbutcherD 1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #3

    I like Victorinox as well. I also have an F. Dick boning knife, and few Chicago Cutlery knives, a Dexter and Gerber filet knife, as well as some old packing house cast-offs that are unbranded.

    If I only had one knife, it would be a boning knife. They seem pretty usable for skinning, and most other general functions.

    8c82e989-22df-4cfb-b019-d951d466510b-20220528_134058.jpg

    Paul

    • How hard can it be?
    DeepwoodsbutcherD 1 Reply Last reply
    5
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to processhead on last edited by Deepwoodsbutcher
    #4

    processhead I agree. If you had to choose one, a boning kinfe does it All. I really like F. Dick knives as well.

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    0
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to Tex_77 on last edited by
    #5

    Tex_77 I never did care for Dexter’s. They just don’t hold an edge for me like a Victorinox does. I have a whole set of Victorinox knives. They were my go to knives when I started out.

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #6

    I found my F. Dick boning knife in a pawn shop and paid $5 for it. I have paid way more for other knives that proved to be much less useful.

    Paul

    • How hard can it be?
    1 Reply Last reply
    2
  • Ted FrodymaT Offline
    Ted FrodymaT Offline
    Ted Frodyma Rec Tec
    wrote on last edited by
    #7

    I was getting a brisket ready for smoking on Memorial Day. I used my Chicago Cutlery knife. I sharpened it beforehand but it just does not seem to cut like it used to. Any suggestions for a good knife to trim a brisket?

    DeepwoodsbutcherD C 2 Replies Last reply
    2
  • L Offline
    L Offline
    Longshadow
    wrote on last edited by
    #8

    Could be you need to put a new edge on it.I have a Delta belt grinder with a very fine belt . Takes less than a minute and you’re good to go. After that I take a few swipes with a Japanese water stone.

    Ted FrodymaT 1 Reply Last reply
    3
  • Ted FrodymaT Offline
    Ted FrodymaT Offline
    Ted Frodyma Rec Tec
    replied to Longshadow on last edited by
    #9

    Longshadow Thanks I’ll give that a try

    1 Reply Last reply
    0
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to Ted Frodyma on last edited by
    #10

    Ted Frodyma if it’s time for a new knife, you can’t go wrong with an 8" breaking knife for trimming briskets or cutting steaks. I highly recommend Victory, but F. Dick brand may be easier to get and I love them as well. F. Dick makes an 8" breaker with a Granton style blade which is nice.

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #11

    Deepwoodsbutcher GREAT thread man! Gratuitous pics of my tuna sword will be posted soon!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    DeepwoodsbutcherD Ted FrodymaT 2 Replies Last reply
    2
  • kyleK Online
    kyleK Online
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    replied to Deepwoodsbutcher on last edited by
    #12

    Deepwoodsbutcher my go to knife is Knives Of Alaska filet knife. I have a short and a long one. I dont fish much, but use them only for meat, they make great boning knives. Only draw back is if you lose the edge, you have to work to get it back. I keep a steel by me and touch them up alot when cutting and they seem to hold an edge

    hey vegetarians, my food poops on your food!

    DeepwoodsbutcherD 1 Reply Last reply
    2
  • S Offline
    S Offline
    sjhuntingfool Team Orange Masterbuilt
    wrote on last edited by
    #13

    6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

    If the women don’t find you handsome they should at least find you handy.
    Red Green

    1 Reply Last reply
    2
  • Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22 Team Blue PK100 Regular Contributors Power User Illinois
    wrote on last edited by
    #14

    For BBQ use (trimming/slicking briskets, trimming primals, etc) I mainly go for my mix of Victorinox/Dexter.

    For cooking duties my wife loves the Masakage and MAC Mighty (Professional) though I still grab that Shun Santoku or really old German (can’t even remember which brand likely Henckels).

    knives.jpg

    Ted FrodymaT 1 Reply Last reply
    5
  • Ted FrodymaT Offline
    Ted FrodymaT Offline
    Ted Frodyma Rec Tec
    replied to Jamieson22 on last edited by
    #15

    Jamieson22 Very impressive collection! Thanks for sharing.

    1 Reply Last reply
    1
  • Tex_77T Online
    Tex_77T Online
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #16

    20220528_161419.jpg

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    Ted FrodymaT 1 Reply Last reply
    5
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to Jonathon on last edited by
    #17

    Jonathon yes! Let’s see those knife pics!

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    0
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to kyle on last edited by
    #18

    kyle love knives of Alaska! My favorite field knife is their Cub caping knife. Also have a boning and filet knife by them.

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    1
  • Ted FrodymaT Offline
    Ted FrodymaT Offline
    Ted Frodyma Rec Tec
    replied to Tex_77 on last edited by
    #19

    Tex_77 Well, I can tell I’m a rookie when I’m seeing these impressive knife collections.

    DeepwoodsbutcherD 1 Reply Last reply
    0
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to Ted Frodyma on last edited by
    #20

    Ted Frodyma said in Knives:

    Tex_77 Well, I can tell I’m a rookie when I’m seeing these impressive knife collections.

    Once the knife fever catches you, you never get better😂. I have 3 knife rolls and 3 scabbards all full… And then some…

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
    1

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