What kind/size of knife is best for getting meat off a hog?
budget is about $50

thanks

I bought an "Omni-Hunter 10PT" by "Buck" from BPS last summer for my hog skinning/cleaning. It cost me $39+ tax. (MSRP shows $62 on Bucks website)

Gotta say best knife I've owned in years. I skinned/de-boned 5 hogs last summer/fall, then skinned/gutted/de-boned 4 deer during the archery/rifle season it started to get a little dull after the 3 deer, sharpened it (via handheld ceramic) and it cleaned the last deer just fine.

Then a buddy and I shot 10 hogs on feb 10th, and we used it to clean 3 of them, it was really dull by the time I finished (should have had my sharpener)

I'll be taking it into BPS to get sharpened for the first time when I get back from my turkey hunt this weekend. All in all it's held up really good for the price it can't be beat. I've seen it at BPS and Cabelas for the $39 price tag, I think the website has an inflated MSRP.

here is a link on Bucks website.

http://www.buckknives.com/index.cfm?event=product.detail&productID=3736

-Matt

I have been using a "Box Knife" on hogs.
Lowes & Home Depot have some really nice knives.
No more sharpening blades!
Just swap it out when it gets dull.
The blade choices are great.
Carpet Hooks for zipping the hide open.
Round Nose for fleshing / skinning.
And of coarse, the standard pointed blade for just about anything.

Makes for very fast work if you want to do the whole hog, or if you just want to yank the straps etc.

I use knives like this. I also have about 20 extra blades. Hog hide is like concrete. When the blade starts dulling flip it around or put a new blade in. No worry about dulling your blade

http://www.homedepot.com/h_d1/N-5yc1v/R-...p;storeId=10051

Yep, that's one of the various versions I was talking about.

You really can't go wrong with one of those and a hand full of different blade types for working over a tough pig.

lol, I would have never guessed at the box-cutter types!
the buck knife looks good too, seeing its style helps.
probably end up getting both

butchers and processors tend to use fillet knives. I like my Rapala $15 knife from academy, it holds an edge and has served me well for 4 years. I use one almost exclusively int he kitchen as well.

Exactly. Was pleased with the carpet hooks for the hide. Did MUCH better than the knives I've been using, and didn't have to worry about getting to deep. Since I only keep the hams and the backstrap, it works great. Zip across the back of the neck, down the sides along the strap, square off above the tail, switch to stomach side of hog, circle around hind legs, zip down to the center and make a Y incision. I then use one of the old Rapala filet knives for finishing out (only because I've got about 15 of 'em and that is enough to keep sharp for several hogs till they get dull).

HAVALON KNIFE is the best

I bought a set of "skinners" at Academy on impulse a couple of years ago. El-cheapo Chinese blades with RealTree handles; one a wide-blade with a gut hook and the other is a 4" boning profile. They have become my favorite knives ever. I keep a ceramic sharpening stick in my shell bag, as long as I don't torque the edge against bone a couple of swipes brings it back from the gradual dulling. I may need to do that three or four times with a big pig.

quick blade change razor knife for the skin. the one i have. little more expensive but the handle is comfortable. http://www.amazon.com/Bessey-D-BKWH-Quic...4204&sr=8-3

el-cheapo knife kit from amazon for boning and quartering. the one i have. http://www.amazon.com/Meyerco-MASB-Start...4056&sr=1-2

small tree or sheetrock saw for shank and neck bone cutting. example: http://www.amazon.com/Corona-Clipper-RS-...4338&sr=1-4 i have some limb loppers that i use for the smaller hogs.

Accusharp Knife Sharpener. example: http://www.amazon.com/AccuSharp-1-001-Kn...4287&sr=1-1

box of puncture resistant rubber gloves. example: http://www.amazon.com/Dynarex-Black-Nitr...4552&sr=8-5

found these cheap plastic tarp material aprons at the dollar store.

You can do it all with a short fillet knife and a sharpening stick. Forget about cutting bones-not necessary! If you MUST for some reason cut the neck or leg bones, skip the knife and get a battery powered sawzall..!

Come to think of it-what method are you using to clean/quarter your hogs? If you're skinning the whole thing and gutting I can tell you right now you're working too hard!

Most Butchers and meat processors use Forshner Voctorinox knifes like these.

http://www.cutleryandmore.com/victorinox-forschner-fibrox/semi-flexible-curved-boning-knife-p120996

http://www.cutleryandmore.com/victorinox-forschner-fibrox/curved-skinning-knife-p110796

They are very high quality that will hold a sharp edge and cost less than hunting knifes. Get a steel as well and forget about electric sharpeners they will eat up knifes.

X 20. Great scalpel.

Dexter knives are what I use. I bought a butchering set of theirs and they are scary sharp. A&M uses them for their cattle program for butchering. Best knives I have used for hogs and they sharpen easily.

I ordered a scalpel handle from a Taxidermist and picked up a box of 3" blades. I will never use another standard knife as these things work perfect, It it gets dull or breaks from hitting bones, just pop off the blade and put on a new one. Great tools and easily cuts around bones for fileting the meat off.

Disposable razor knife the ones with the snap off tip. Knife goes dull to quick so you just snap off the tip its sharp again. For about 2 bucks, plus you can extend the knife so its flexible like a filet knife. When your done toss it. Go to the dollar store. Buy them by the 12 pac. I clean lots of hogs about 60 a year I got tired of caring 4-5 knifes since they dull so quick, and after your tired of cleaning hogs then you get to sharpen knives for the next couple of hours. My woodmans pal machete $25 is great for cutting off the head and through bones. or just a machete with a thick blade.

I can tell you from experience, the knife my son got while in the Marines (KBar) is the best thing to use. Cut thru hide, muscle, tendons, etc- never did dull out. Kind of big for a skinning knife, but sure effecient.

I always just use my pocket knife.

Really good thread here guys, Thanks for the ideas...especially the sawzall!!