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Discussion Starter · #1 ·
I have been butchering my own deer for the past three seasons which has been 2-3 deer per year. I have toyed with the idea of buying a good set of knives and a sharpening stone but do not know where to start. In the past, I have been using my wifes kitchen knives and a steel touch up sharpener that came with the set. I would like sugestions on where to look for a good set of butchering knives and sharpening stone. Also specific brands would be helpful. I would like to keep the price modest if possible but am considereing doing some side job butchering to help defray the cost. Any help will be greatly appreiciated!
 

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outdoor edge makes a game butchering kit.My brother in law is a master chef and his knives cost a fortune .It comes down to how much you want to spend.ya need a good fillet,boneing, skinner/capper and a bone saw to start
 

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You wouldn't be disappointed if you were to buy Dexter-Russell professional Cutlery.
I was on a Deep sea fishing trip once and the First mate gave me the heads up on Dexter-Russell knives, he swore by them.
They're a little pricey but well worth the price.
 

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Discussion Starter · #5 ·
You wouldn't be disappointed if you were to buy Dexter-Russell professional Cutlery.
I was on a Deep sea fishing trip once and the First mate gave me the heads up on Dexter-Russell knives, he swore by them.
They're a little pricey but well worth the price.
Thanks BruceBruce1959. I appreciate the suggestion and will definitely check these out. Being in my mid 20's, even a pricey set will be worth it in the long run since the deer that I butcher are our main meat supply for the year.
 

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I just use mild carbon steel knives made by Old Hickory their low cost and are easy to sharpen. Nothing fancy here.
 

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Discussion Starter · #7 ·
I just checked the prices on some Old Hickory Knives and found them to be very cheap, with good user reviews. Hunting Man, would you recomend these knives and would they stand up to butchering many deer with proper care and sharpening?
 

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Old Hickory knives work very well as long as you can put a edge on a knife. They are easy to sharpen and will work for all knife needs except for field carry. I have around 6 of these knives in various shapes and sizes and use them all. I can highly reccomend them, especially for the price.:yes:
 

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Take a look at some of the Chicago Cutlery Knives, they too are low cost but also are of decent quality. I have a model 72S thats great for large cutting on deer. I use this knife to remove the shoulders, rear quarters, and back straps. I switch to boning knives for slicing into various cuts, the Old Hickory 6" and 8" work well. Hope this helped you,
 

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Discussion Starter · #11 ·
Heres another question related to butchering deer. I'm not sure what to call it but will describe it the best I can and maybe someone can help me out. I have seen in someones garage a track or rail system mounted inside to the ceiling area that after hoisting up a deer, the gambrel can be transferred to a hook and slid down the track. With multiple hooks in the track, multiple deer can be hanging at the same time. I tried looking online to find a system like this but was unsuccessful. Anyhelp will once again be greatly appreciated.
 

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thats a rail system common to big butcher operations.try a butcher wholesale supply place like so HOME
 

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i recently seen a set on cabelas website. made by gerber. they were fairly cheap. and came with 2 saws.
 

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Discussion Starter · #14 ·
JUst wanted to update this thread so it can better serve as a future reference. I decided to go with a set of Old Hickory Knives( as recommended by (Huntingman). These knives are high carbon steel so care is needed to wash and dry them after use to avoid rust. These knives all have a hardwood handle, pleasing to the eye, and have performed as needed so far. I have put them to the test on two doe that I have harvested this year. With any luck I will have at least one more deer to butcher this year. I have not had to resharpen them yet. A few strokes on a butcher steel and they are as good as new. I will keep this thread updated as to how the knives continue to perform.

List of knivess purchased - All Old Hickory Brand
-12 in. Butcher Knife
-8 in. Butcher Knife
-8 in. slicing knife
-6 in. Boning knife
-Filet Knife (stainless steel)
-Meat Cleaver
-3 and 4 in. Paring Knives
-Skinning Knife
-10 in. Butcher Steel
 

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cutting boards
 

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JUst wanted to update this thread so it can better serve as a future reference. I decided to go with a set of Old Hickory Knives( as recommended by (Huntingman). These knives are high carbon steel so care is needed to wash and dry them after use to avoid rust. These knives all have a hardwood handle, pleasing to the eye, and have performed as needed so far. I have put them to the test on two doe that I have harvested this year. With any luck I will have at least one more deer to butcher this year. I have not had to resharpen them yet. A few strokes on a butcher steel and they are as good as new. I will keep this thread updated as to how the knives continue to perform.

List of knivess purchased - All Old Hickory Brand
-12 in. Butcher Knife
-8 in. Butcher Knife
-8 in. slicing knife
-6 in. Boning knife
-Filet Knife (stainless steel)
-Meat Cleaver
-3 and 4 in. Paring Knives
-Skinning Knife
-10 in. Butcher Steel

Pictures are worth a 1000 words.
I will be needing some good, comfortable cutlery very soon.
 
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