While processing a deer this weekend, I realized that the cutlery I was using could stand to be more well suited for the job. I've always processed most of my deer with a set of homemade knives my granddad made, which worked awesome for job. But those knives stay with my dad now, so the past couple years I have been using a few different ones of my own, and I feel like i need to some better cutlery. Any suggestions on some knives?

cold steel has some quality knives...check them out

Mundial & a good steel

Two words. Dexter Russell

Forschner by Victorinox.

You can do everything from gutting, skinning to cut up with the 6" semi flex boning knife. Keep a ceramic steel close to maintain the edge.

Bakers and chefs boning knife from SAMs is pretty damn good for the money

Another vote for the Sam's knifes. A few swipes on a steel and they're good to go.

Do the forschner as well but get the 3 inch pairing knife and get there steel.

This knife work great, stays sharp, and is easy to use. It is also great in the kitchen. My wife loves using this when cutting things in the kitchen.

I use a Buck filet knife. Works quickly.

8" boning knife....I have a Forschner from TAMU meats class in the 70's.

I also have a 9" Forschner boning knife for when I have several long slices to make.

Both the 8" and 9" work great but I would recommend the 8" as a more generally used knife.

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8" boning knife....I have a Forschner from TAMU meats class in the 70's.

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My dad still has his, and I prefer it when it's sharp. The problem is the stainless steel in that knife is so hard it's almost impossible to get it really sharp.

A 6-8" boning knife and a 10" steak cutting knife from a restaurant supply house are all you really need.

Recently got some Forschner knives to leave at the deer lease for processing game.

And have several that I keep at the house for processing. Also have a dexter russell skinner that I got when I took meats.

My BILs and wife all worked at Rosenthal. BILs worked on the floor butchering whatever came in and still use their Forschner knives, steel, and scabbard that they used in the meat lab. Not sure if my FILs forschner boning knife came from his time in the meat lab (early 70s) but he has put some serious miles on his knives.

So as everyone said.... Get a forschner

VictorinoxVictorinoxVictorinox

Just got their 12" bbq meat slicer.. I will likely pick up the deboning knife this weekend.

Victorinox makes Forschner, by the way.