- Location
- Vancouver Island
Now what about the knife? What would you guys use in the field to accomplish that....
Deboning a deer
- Thread starter Suka
- Start date
Mount Sweetness
CGN Ultra frequent flyer
- Location
- Southern Ontario
He pulled a load of grind meat of the ribs and neck, impressive.
- Location
- Vancouver Island
Any other opinions or comments on what kind of knives you guys are using for deboning in the field.
Great! The perfect reason to buy an iPad now! I can convince the wife that with the iPad, I can now watch youtube and follow step-by-step, an expert on deboning...I can even do it in the shed! Gotta figure out how to keep blood of the screen though.
The flexible blade will make boning harder. You need a good quality boning knife that does not flex. Not to mention the experience to keep it sharp. That and where to cut the joints is a must. Otherwise your wrists will hurt for weeks and you knife will be dull within the first 3 minutes.
We use victorinox knives and I find they work well and are reasonably priced.
The butcher I frequent sells Victorinox made in Switzerland and they are awesome sharp.
3 knives and steel for $100. I like the deboning knife for cutting but once you've tried the skinning knife you wonder how you ever lived without it.
I can look up the knife numbers if anyone is interested pm me.
3 knives and steel for $100. I like the deboning knife for cutting but once you've tried the skinning knife you wonder how you ever lived without it.
I can look up the knife numbers if anyone is interested pm me.
- Location
- Vancouver Island
I've got a good skinning knife but am wondering if I should have a proper deboning knife as well. I'd be using the gutless method and then debone in the field. Victorinox sounds like a good choice........
- Location
- Vancouver Island
bearkilr
CGN Ultra frequent flyer
- Location
- Nowhere, ......just past the middle
Google:
Victorinox Fibrox 6 Inch Curved Boning Knife
Then choose your retailer and order. They're about $20-$25 usually. I have a friend who's a butcher and he gives me his slightly wore out ones. Great knives for deboning, not skinning though. Also buy yourself one of the plastic sharpeners where you just draw the blade through a carbide "V", they work awesome for boning knives if you don't have the patience to use a steel.
If you do this in the field, you will short your meat. The legs and loins especially will be very tough. If you just grind it up, it's no big deal, but if you want steaks and roasts, doing this before hanging for at least a week will produce some very tough cuts.
Sometimes you gotta bone out the meat in the field if you want to get it home in a timely fashion. You can still age your meat, but aging with bone in is better. For deer, I will often leave the leg bones in if the pack out isn't more than afew KM's.
This fellow is really good with a knife. I've done lots of meat cutting as a chef, but he's at least 2 or 3 times as fast as I am! The meat hook is a great tool, you don't have to watch your fingers so much when using it.
This fellow is really good with a knife. I've done lots of meat cutting as a chef, but he's at least 2 or 3 times as fast as I am! The meat hook is a great tool, you don't have to watch your fingers so much when using it.
A thin flexible fillet blade would not work well for this work as you need a stiffer blade for running along the bone. With a thin blade it would bend and tend to slip off the bone. A stiff blade allows the user to apply more pressure.
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