Hello, first time posting here and I apologize in advance for asking a question that has been repeatedly answered. I've been combing through many other threads and seem to just be finding more rabbit holes to go down. Between the "It's gotta be Wustof" to the "You're throwing money away at high end German brands" to the "It's Japanese knives or bust" and of course the "All you really need is a properly sharpened butter knife and a large club" crowds I'm getting more and more confused.
My wife and I have been hunting and cleaning game for many years. We're quite familiar with cutlery but all of our quality knives are more "in the field" types. Our current butchering tends to rely on a combination of skinning, fillet, classic Buck, and Havalon scalpels. By most hunter standards we're probably quite good, by a butcher's standard we're probably fumbling idiots.
Recently my wife has begun taking a few butchering classes and is demanding some proper boning knives for our kitchen. We're certainly willing to drop some money on quality blades though functionality is far more important to us than aesthetics. Here is what we'll be working with along with some of our preferences:
1. Deer, Hog, Poultry in that order.
2. We tend to dislike rubber/plastic/polymer handles.
3. The size of the deer/hog we work on tend to range anywhere from 50-450lbs...the poultry have so far been much smaller.
4. I'd guesstimate that $250 per knife is the upper boundary of what I'd look to spend though I can be flexible. Like I said previously, the goal is to get something that has the functionality we need, that will last for a good long while, and that we won't regret purchasing later on. The Damascus blades forged inside forgotten volcanoes, infused with the blood of virgins and inlaid with gold from Olympus are not what I'm after.
My experience with knives has been that while there tend to be some great "good for all jobs" knives that actually means "usable for all jobs but not particularly great at anything." and that the best way to go, if the wallet can afford it, is to pick up the appropriate niche knives for the various tasks you'll be doing. I'm assuming this is the same for boning knives, though if there is a One knife that'd be great.
Anyway, I'd appreciate any feedback that can better point me to what I should be looking for and I'd be happy to answer any other questions to the best of my ability to help in that regard.
Thanks in advance
Edited by nothing - 5/27/14 at 9:01am