So, I was butchering a deer today, and I've got what's probobly the worlds simplest butchering setup.

1. An OLD (I mean OLD) knife that was my grandfather's from his butcher shop. It's a 5" knife - I don't know the brand, all I know is my father got it from his father, and my dad gave it to me. It's getting to the point where it looks more like a boning knife than anything.

2. A utility knife. Yeah, really. The blades are always nice and sharp and I use them for all kinds of cutting.

3. A Big old bone saw - also from my grandfather's shop, this one is a "Hook Eye" brand.

4. A meat cleaver (from...you guessed it! My grandfather's butcher shop)

What I need is to replace the 5" knife and get a decent boning knife. I want something that will take an edge as fine as those utility knives, but won't make me broke.

Despite the fact that I've been cutting meat since I was 6, I know nothing about brands of professional butchering knives. I just used what my grandfather gave me, and that was it. The information I can find online is overwhelming. I'd trust some advice from this group. I want only 1 knife that will last the 50 years the knife I have has lasted. I want it to TAKE and KEEP a SHARP SHARP SHARP edge.

It's been a while since I've bought one, but coming from somebody who's owned their own restaurant, and worked in several others, AND has volunteered to trim at MANY a bar b que, you can't go wrong with Chicago Cutlery. In my experience, they're reasonably priced, and many times worth what you'll pay for them, any of the *professional grade* knives are a bargain that will last long enough for YOUR grandchildren to appreciate.

Troy

You might want to look at the SWIBO line of knives. They sharpen like a razor but are quite tough and a boner can be had for less than $15. They are stainless but don't think that makes for an inferior blade. They are a commercial line used by many butchers/meat processers.

Couple of brands that are used a great deal in meat processing plants are Dexter-Russell and Forschner.

I perfer Forschner with Fibrox handle. You can throw those into dishwasher, boiling water, whatever without damage. They are also available with a rosewood handle, which is very tough if you perfer wood.

A 6'' Forschner with Fibrox handle should be less than $15 with rosewood handles costing $4-5 more.

Forschner is the parent company for Victorinox, which of course makes Swiss Army Knives. They do make very good knives for the money. Smokey Mountain Knife Works has a very nice selection of them for sale in there store and probably the same selection available online. KJ Eriksson and Frost makes a knife called the Mora knife that is a lot of knife for the money as well. They are of course European in design and a little different than what some like but they do come in carbon as well as stainless and can take a scary sharp edge if you want them to. Ragnar is who I go to for these knives even though SMKW sell some of them too.
Ragner Smokey Mountain Knife Works

Some of the best knives I have used for meat preparation are the knives I pick up from farm auctions and flea markets. Some were likely “store bought” from makers no longer in existence, but many are handmade from some old saw blade or such, but they hold an edge, are easy to sharpen and are proven hard workers. Just like your Grandfathers.

Pete

As much as I have Wustof and Heinkill (sp) kives at home, they are NOT my favorite - I really like the old Carbon Steel butchers knives of old - Mom and Dad still have an old Sabatier carbon steel set that belonged to my grandfather.

I'd LOOK for something carbon steel - but they are hard to find, and you have to take care of them

I agree...totally! After several years of butchering deer at home with a bunch of worthless crap...I bought a couple of 6 inch Chicago Cutlery knives. Totally worth it. They hold an edge and they do a great job for me and I'm no pro. I can imagine what someone who is skilled could do with one.