BBQ/Butcher Knife

I'm the unofficial "pit master" for all our family get togethers. I've been looking for years to find a really proper knife to use when preparing large pieces of brisket, racks of ribs, hog hams and turkey. Tried every knife in our drawer plus a few out of the knife collection of our 4 children, but couldn't find that just-right knife. So I made one! (I didn't make the knife, of course; that's an art. I just found the blade I liked and put some scales on it.) It has worked very well for everything I needed it for, including a field trip to butcher a young sow. Took her hams and backstraps out without having to sharpen it. It ain't purty, but it's functional.

Nice curves like a woman?

Dalee, while I do appreciate a shapely woman, I think I found this shape to work best for me since I've been using an old Buck Model 103 for the last 30 years on everything from elk down to antelope. I seem to like the upswept cutting edge. BTW, the blade on the big guy is 4CR13MoV and RC57 +/-



Then, having said all that about upswept knife blades, I assembled a much smaller knife for more precision cutting in those areas where the big one just doesn't fit very well!

Good job!

Thanks, Mike; you're very kind!

I really like that blade.
I'm a huge fan of the Up Swept Profile.

It is a very versatile design for me.

Looks great Sir!

Nice!

Great single bevel to zero aka Scandi bevel which will outperform almost any other bevel you see on this forum because the bevel is ~1/2 the angle of other bevels.

https://www.amazon.com/KOFERY-Traditiona...s=butcher+knife

Thanks for the information; it certainly performs well for me and it keeps a keen edge through much usage before I have to touch it up a bit. Storing it is the only problem, and I made an oak block with a slot in it to keep the knife ready for use and out of the way between usages.

I have 2 of these Buck knives, they are hands down my easiest to sharpen and hold the edge the longest.