Poultry Butchering Knife

[Flu5h]

I've got a bunch of AEBL coming in from Bos this week, I believe at 64HRC

What kind of price range would something like this knife be?

It’s more of a paring shape than the classic western-style boning blade I’ve been using, but I think I like the thin flat grind more now. I really like the handle shape here and how close the guard lets you choke up without being too deep like the caper handle can be.




*I also like the wider one below it here. The wider blade would have more life in it, and the handle might be more comfortable, though it’s hard to know for sure without holding them of course.

 

[Flu5h]

Should’ve posted this initially. Here’s our 3 main knives. The Blue for the kill, Chicago for the feet and scent gland, and the shorty for eviscerating. For parting I use either of the boning knives or a small chefs, but we don’t do that every slaughter.

 

[Crag the Brewer]

What kind of price range would something like this knife be?

It’s more of a paring shape than the classic western-style boning blade I’ve been using, but I think I like the thin flat grind more now. I really like the handle shape here and how close the guard lets you choke up without being too deep like the caper handle can be.

View attachment 2829446


*I also like the wider one below it here. The wider blade would have more life in it, and the handle might be more comfortable, though it’s hard to know for sure without holding them of course.
View attachment 2829449

Top to bottom
8670
HSS/M2
Ingot D2
3V
*All are incredibly comfortable yet each a little different. The skinny, second one was !y personal etc until a co-worker "took" it from me for a last minute Xmas present for his wife...... She loves my first, chef knife so much (that she got the year before), that she didn't even mind that this knife was used.

I only make good handled knives. It's The reason I started making, because I didn't like the handles that were available in the market. I tend to make larger handles, and guys with larger hands have started seeking me out.

When I get my batch of stainless back from heat treaters, I'll reach out to you with what I got available and I'll send some pictures

 

[RokJok]

F Flu5h Since you are storing these knives in "rustic" conditions in a barn, you might look into getting some Frog Lube brand paste to coat the blades. Frog Lube is food safe rated.

Alternatively, you could use Tuf-Cloth, Militec-1, CLP, or other chemical preservative substances and be sure to wash the knives thoroughly before using them. I've also had very good luck (8+ years) keeping woodworking hand planes, which are notoriously inclined to rust, stored wrapped in VCI paper. That particular brand was Daubert & Cromwell. I currently have some Cortec brand off of Mr Bezos' store to test storing knives & chisels, but haven't used any of that brand paper yet. There is also VCI fabric that I think gets used for rifle socks.

Another storage option could be an airtight container (thus liquid & vaporous water proof). Plastic cheapo should be good enough for sitting around storage, though I like metal ammo cans for their durability.

 

[Flu5h]

Just received this beauty from the amazing BogdanS ! Unfortunately for me, I got it for someone else!

Otherwise, as a Bird and Trout style 4.5” long, 0.047” spine(!), 12c27 blade, I would naturally use it all day in my home kitchen. I think it would be great for parting birds on the counter.

However, I think in my production context it’s more helpful to have the edge close to the handle’s plane— hankotsu style. It feels safer when working off the table.







Thanks Bogdan! It’s so beautiful and my brother will be so excited!