twisted minds
Fire Starter
My favorite is an Old Hickory curved blade handed down from my grandfather. Probably over fifty years old, but still sharp and solid. Made to last, not like some of today's thin steel throwaway knives.
Take a look at this knife. It's a great everyday knife that I have done many different things with. It keeps a good edge and it's pretty reasonable. I bout it for about $25. a few years back. I see it's now about $40. If it means anything to you, take a look at the percentage of positive reviews on Amazon. Either way, I like this knife. I broke down a 35lb chunk of meat for a friend when I made jerky for him. Let us know what you end up with. Good luck!
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1412467613&sr=1-5&keywords=victorinox+knife+12+inch
I just butchered 2 whole deer with only 2- 6 in. flexible Dexter's & a 12 in. hacksaw. I use 2 so I don't have to touch up the edge til I'm done. I use the basic line less then $6 here >
Chef, I'd be very happy to get that knife as a heirloom from you. Do you need my address?
brook, the Dexter knives popped up on my searches, so I might look into those. I think 6" is a little small for what I'm wanting though. Do you find it "meats" all your needs....haha!
Just an FYI, its a heck of alot easier to remove the skin right after smoking, before the mellow reefer stage. The fat is all soft and the knife just glides along the skin.Ended up here using the search button. Just got done fighting the rind on a pork belly using the wifes beloved Henckels.....never again with her knives. She may like them but no thanks. Gotta wonder if that 20* angle is a hinderance???
Just an FYI, its a heck of alot easier to remove the skin right after smoking, before the mellow reefer stage. The fat is all soft and the knife just glides along the skin.