Recommend knives for butchering/boning?

I got the old hickory hunting knife this season , did two deer with it , works great. I liked it so much that I just bought the Old hickory 5 knife kitchen set from amazon for $95. It has the 7 inch butcher , two pairing knives 4 and 3 inches , slicing knife and boning knife.
The hunter I got takes a razor sharp edge and retains it quite well. I only touched it up on a diamond steel a couple of times during the entire butchering of a deer.
Years ago I worked in restaurants and most of the knives were Victorinox. I also commercially fished for a decade and a half and all of the knives were Victorinox. The stiff bladed Victorinox boning knife was what we used to process big fish with. Victorinox are a stamped stainless steel , they take a razor edge and retain it long enough to be useful in commercial operations. A diamond steel will get a Victorinox knife razor sharp in no time at all.

Between the old hickory and the Victorinox I’d say it depends how much effort you want to put into maintaining your knives. They both take razor edges easily but the OH is carbon steel (not stainless) and wooden handles. They take a bit extra care in cleaning and oiling. The Victorinox being stainless blades and synthetic handles don’t require the same level of attention. Just wash dry and put away.

I like the old hickory for butchering as they just have an old school feel to them that I enjoy.
 
I use nothing specials just my everyday kitchen and hunting knife. When cutting meat with somebody new they always complain about how fast there knife goes dull. Most times I see them cut something then slideing the meat sideways scraping the knife-edge against the cutting board. Even the best knife can't stay sharp that way.

You can watch every woman do this in the kitchen cutting carrots and potatoes. Drives me nuts.
 
I'm. Knife collector and trader ,hunting knives are good for the feild but when it's time to butcher I use a victorinox boning knife,a buck 103 skinner and My hunting knives stay in the sheath.I de - bone all my venison and the boning knife works well for everything I need it to do.
 
Victorinox . Henckels Yellow Handles . Friederick #### of Germany . . Get yourself a good quality steel F.#### of Germany .
I don't like wood handles they can get too slippery !
Leavenworth
 
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I use my outdoor edge razor pro. Found the replaceable blades easiest to deal with, always sharp. Gut hook was the nicest design out of the few I've used.
 
I’ve used rapala fillet knives they work and are cheap but have a few on hand. Henckles yellow handle set from cabelas are a good deal hold an edge fairly long everything you need in one set to process an animal. I also use a wustof boning knife holds an edge longer than the henckles but the 1 wustof knife was the price of the henckles set and edge retention wasnt that drastic over henckles.
 
I use a mora, a cold steel roach belly, a Rapala fillet and a grohman skinner. Use all of them and all super easy to sharpen if they get dull half way through.
 
Mik123 said:
Victorinox fibrox makes great knives for processing game. Affordable and they hold an edge. I have their boning knives (a curved/flexible and straight/stiff). I use them for fish and meat, pretty much all I need. They do make a skinning knife as well.
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This, the 6" boning knife is all you need, along with a Smith's carbide sharpener. But I don't use them for skinning.
 
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