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<blockquote data-quote="wjschmaltz" data-source="post: 305421" data-attributes="member: 6150">All we used when we had the butcher shop growing up were victorinox knives. Had the 6” boning knives and the curved skinning knives. That’s all you need.&nbsp; It’s what I’ve used on thousands of animals and still use today. Get a good steel and you’re set. I added a Worksharp to the mix last year for when the edge gets beyond repair for the steel and really like it <a href="https://www.worksharptools.com/shop/sharpeners/powered/combo-knife-sharpener/" target="_blank">https://www.worksharptools.com/shop/sharpeners/powered/combo-knife-sharpener/</a> .&nbsp; I can’t imaging boning an animal with a fillet knife.&nbsp; Seems extremely inefficient and borderline dangerous..Americas Test Kitchen just did a test a couple months ago and agreed for their “Best Buy”.&nbsp; <a href="https://m.youtube.com/watch?v=zhwVMoBN0AI" target="_blank">https://m.youtube.com/watch?v=zhwVMoBN0AI</a></blockquote>

[QUOTE="wjschmaltz, post: 305421, member: 6150"] All we used when we had the butcher shop growing up were victorinox knives. Had the 6” boning knives and the curved skinning knives. That’s all you need. It’s what I’ve used on thousands of animals and still use today. Get a good steel and you’re set. I added a Worksharp to the mix last year for when the edge gets beyond repair for the steel and really like it [URL]https://www.worksharptools.com/shop/sharpeners/powered/combo-knife-sharpener/[/URL] . I can’t imaging boning an animal with a fillet knife. Seems extremely inefficient and borderline dangerous.. Americas Test Kitchen just did a test a couple months ago and agreed for their “Best Buy”. [URL]https://m.youtube.com/watch?v=zhwVMoBN0AI[/URL] [/QUOTE]

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