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EricM
EricM
8 years ago

Does anyone have any suggestions for a chicken butchering knife? I used this exact knife a couple days ago to slaughter a very mean rooster, and it did not go well. The knife was brand new with a factory edge on it, but it was not even close to sharp enough for the task. I unfortunately had to use a sawing motion to cut the sides of the chicken’s neck.

Obviously this was very much not ideal, and although it was done within a couple seconds, it was not as humane as I would have liked, and would like to get something much sharper, so I’m guessing I need a narrower bevel?

Whatch’all recommend?

EricM
EricM
8 years ago

Oh, thanks Jack! I was under the impression that the “factory grind,” especially on a $70 Mora knife (same thing you posted just with a sharpener and fire starter, but it was half off on a Lightning Deal: https://www.amazon.com/Morakniv-Bushcraft-Carbon-Survival-Starter/dp/B00BFI8TOA/ref=sr_1_1?ie=UTF8&qid=1498267651&sr=8-1&keywords=Morakniv+Bushcraft+Carbon+Steel+Survival+Knife+with+Fire+Starter+and+Sheath%2C+Black) was the best you could do.

I actually thought that I would “ruin” the knife if I changed the angle or made it sharper than the factory edge, and that I would need to get a different Mora knife with a different default angle.

I might pick up this Mora then to work on sharpening so I’m not ruining a more expensive knife.

I wouldn’t suppose you know of those $2 “Mora knockoffs” you talk about occasionally, do you? I would much rather ruin a $2 knife than a $20.

Oh, one other thing to add to people thinking about this knife… It is a VERY thick, very heavy duty knife. I would highly recommend it for people that don’t need scalpel sharp, but do need something that they can drop, or cut some sticks, or hit and not worry about breaking. This is a tank of a knife, and will definitely last for a hundred years no doubt.

EricM
EricM
8 years ago

Thanks for the link Jack, I bought 5! Now I can get to learning how to sharpen knives!

Chad
Chad
8 years ago
Reply to  EricM

Eric, I usually have 2 knives when slaughtering chickens; a basic pocketknife and something with a longer blade. The long (very sharp) blade gives you a long draw to get the cut done in one quick pull. The short blade is for everything else.

DSR
DSR
8 years ago

Everyone needs a knife in the kitchen for all those things that could ruin a good knife. I have this knife in my kitchen for tough to open packages and the like. Mine is the bright orange so it stands out in all the clutter and mayhem that tends to dwell in my drawers.

Dave
Dave
8 years ago

http://amzn.to/2BlfEBw

I use this knife for almost all my butchering, nice thin blade but good and stiff holds an edge very well… and yea, learn how to sharpen a knife

Steve
Steve
8 years ago

I just finished this episode while mowing. Anyway, yesterday I made the lemon pepper marinade and used 1/2 tsp of dried mustard seed instead of a squirt of mustard. It worked awesome!!! Thanks Chef!!!

Later,

Steve.

Shannon
Shannon
7 years ago

I have EDCed my Mora Companion for 7 years, the same knife and I have 3 or 4 of them as back ups but the first one is still going strong…Great knife

Katy
Katy
6 years ago

This is a very cool knife!

Dan Maddalena
Dan Maddalena
4 years ago

I bought this the first time Jack recommended it and it has been my daily carry since. I don’t worry about the blade, except to try to remember to sanitize it before cutting food. The best feature is the handle. You have a solid grip whether blood, water, mud, etc.

AW
AW
4 years ago

Opinel carbon folders are also very good. Those blades take a crazy sharp edge and the handles can be modified to suit different environments. Another thing is that they are surprising light weight to carry. They’re aesthetically pleasing to carry and use.