Summit Treestands
Elk knife
Equipment
Contributors to this thread:
yooper89 03-Dec-18
IdyllwildArcher 03-Dec-18
yooper89 03-Dec-18
Dirk Diggler 03-Dec-18
PECO 03-Dec-18
PECO 03-Dec-18
TrapperKayak 03-Dec-18
PECO 03-Dec-18
Trial153 03-Dec-18
elk yinzer 03-Dec-18
Treeline 03-Dec-18
LINK 03-Dec-18
APauls 03-Dec-18
TheTone 03-Dec-18
LBshooter 03-Dec-18
oldgoat 03-Dec-18
elkmtngear 03-Dec-18
JohnMC 03-Dec-18
Z Barebow 03-Dec-18
Beendare 03-Dec-18
Heat 03-Dec-18
ELKMAN 04-Dec-18
From: yooper89
03-Dec-18
Curious what knife/knives you all are using to process your elk once it’s out of the field and off the bone. I’ve seen everything from Berkley fish filet knives to cutco brand.

What’s your go-to?

03-Dec-18
Once it's off the bone, I use my teeth.

Seriously though, at that point, it's kitchen ware. It's very much worth it to invest in a nice set of good knives for the kitchen.

From: yooper89
03-Dec-18
I agree with that. Got a great set as a wedding gift and haven’t looked back.

From: Dirk Diggler
03-Dec-18
I find my cheap, 30yr old wooden handled rapala fillet knife in my hand most often.

From: PECO
03-Dec-18
https://radakitchenstore.com/products/carver-boner-knife?variant=38461612816

From: PECO
03-Dec-18
Look at Rada, USA made, $10 for a boning knife, comes scary sharp, easy to resharpen or tune up, stay sharp long time.

From: TrapperKayak
03-Dec-18
Rapala filet knife also.

From: PECO
03-Dec-18

PECO's Link

From: Trial153
03-Dec-18
8" Victorinox breaking knife and 10 victorinox butcher knife

From: elk yinzer
03-Dec-18
I use a rapala fillet for deboning and trimming silverskin. I'll use a knife with a little more backbone to break some joints and a chef's knife to cut cubes for grind.

From: Treeline
03-Dec-18
The fillet knife and butcher knives out of a set. Use the steel to keep them sharp. Also use the Rapala a lot. Using a folding fillet knife that I like a lot better than the Rapala made Outdoor Edge right now.

From: LINK
03-Dec-18
Like trial I’m a fan of victornox knives. I use their boning knives in a lot of different versions. I use the little pairing knives for steak knives and my wife uses our fancy serrated table saws for steak. I like a clean sharp cut. Their knives labeled flexible blade are thinner and seam even sharper than their stiff bladed ones.

From: APauls
03-Dec-18
This year I did my moose with my havalon baracuda. Couple whipes on a steel when it feels dull and it's razor for another 15 minutes. Started with a dull blade and finished with same blade.

From: TheTone
03-Dec-18
Cheap rapala filet knife and two victornix knives, one rigid and one semi flex

From: LBshooter
03-Dec-18
X2 dirk diggler, great knife easy to get razor sharp.

03-Dec-18
Bubba blade is my go to the last 2 years. The Teflon coating and excellent grip are nice features. Sharpens well. Mine is 7 inch flex. My larger knife is my chef's kitchen knife, a 10 inch victorionox. $40 Amazon. I used this as a prep knife in a restaurant for years. Chef's 10" Black Fibrox https://www.amazon.com/dp/B003GUX2G0/ref=cm_sw_r_cp_apa_jgxbCb8QCVR5S

From: oldgoat
03-Dec-18
I use a filet knife, don't know the brand and I use my Knives of Alaska cleaver!

From: elkmtngear
03-Dec-18
Cutco filet knife

From: JohnMC
03-Dec-18
I like to use a meat processor. Usually Reliable in Fort Collins.

From: Z Barebow
03-Dec-18
I use fillet knives. One is Rapala and I don't know other brand.

From: Beendare
03-Dec-18
I use a set of those Mercer kitchen knives- great knives for the $$

From: Heat
03-Dec-18
Count me in with the Victorinox Forschner crowd. I really like the 6" semi flexible boning blade.

From: ELKMAN
04-Dec-18
Bench Made something or other

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