Folks I am wanting to do some deer butchering this season and all of my kitchen knives suck. For ages I have wanted a good professional quality butcher knife. Most that I see on instructional videos look pretty large which is what I want. I need something to cut steaks out of quartered sections and other chores. I also want something that can be easily sharpened and will hold a good edge.
Any tips would be much appreciated!
Bud

Have one made...lots of great makers here....it will not only be a functional tool, but an heirloom to pass down. I'm planning an entire cutlery set including a large and small cleaver.....still designing what all the pieces I want in the set before I pull the trigger on an order....lot of talent in the knife section....

I use a victorinox straight bladed boning knife. Its been the best knife ive ever had. Sharp as a razor, holds and edge well.

Dextur russel fillet knifes or any fillet knife make great boning knifes as well.

Find one of your old ones that you like and sharpen it on your bench grinder. It works for me.

I use a Dexter-Russell "Breaking" knife (used to beak down primal cuts), and a couple of their boning knives, I think one's a 6" and one's an 8". Amazon has them. Great knives, easy to sharpen as long as you keep on top of it, and won't break the bank.

edited to add: The 6" filet knife is the shizzle for removing back strap and neck muscles.

Get AG 10 damascus steel blank and have Mike C put a handle on it...absolutely the best steel/knife I have ever had @ 70yo and still counting
okiehuntr

Havalon Barracuda is a meat processing animal. Scary sharp, so be careful. Past that all my butchers use Dexter-Russel boning knifes which are hard to beat for the money.

^^^ this. affordable and good quality. plus good grip when wet/bloody. longer the blade (more cutting edge), longer stay sharp. there was a learning curve for me to adjust from short bladed knives to long blades. i won't ever go back to a short blade.

Yep, I use Dexter Russell knives too. Hard to beat for the money.

Best set of knives I've ever owned. Easy to take and edge and hold an edge better than anything else. As long as your not to lazy to clean them immediately after use (and you know how to sharpen and care for knives) there is no better.

https://www.amazon.com/Ontario-Knife-Co-5-Piece-Hickory/dp/B000M2R6C6

If money isn't really an issue: http://korin.com/site/home.html

I've gotten two knives from here as gifts and they will last a few lifetimes.

I can make one for you

Agree with taters-n-meat. It's hard to beat Old Hickory as an affordable tool.

Victorinox or Dexter Russel for sure.

There's a reason those are the ones actually used by butchers.

I worked in a kitchen for a while we always used dexter knives. They are reasonably priced and work very well. Another brand is cutco they are a little more expensive but hear they are pretty good knives. My brother uses a cutco to skin and quarter and really likes them. I used one of his yesterday and liked it. They have a hunters line and kitchen line.

I've had good luck with German made henckels blades.

Wusthof

Silver stag

I've got a set of Old Hickory knives. They will definitely get super sharp. I use a Work Sharp.

I had a Victorinox boning and skinning knife for meats processing lab in college but had a roommate that took them with him when he left. I keep saying I'm going to buy another set but haven't done so yet.

Bubba blade