While we are on the subject of butchering your own deer, I’ve been meaning to tell you about the very good boning/filet knife I used while cutting up the muley buck I shot on the Cabela’s hunt in Wyoming.
Yes, Cabela’s footed the bill for the hunt and you may be thinking that I owe them some ink, but this knife is not a Cabela’s product (although you can buy it at cabelas.com for the can’t-beat price of just $17), and I was not given a knife to keep (which seems wrong after I promised to blog about it).
No, I am going to buy this knife (at cabelas.com, for the fantastically low price mentioned above) with my own money–because, seriously, it’s great. Trust me (and trust Cabela’s, the world’s foremost outfitter since 1961.)
All kidding aside: I’m particular about boning/filet knives for butchering. I like a thin blade that has a little bit of flex but isn’t so long that it’s hard to control and maneuver quickly. And I like a nice big handle that doesn’t get slick amid the slime. This one is just right. Anyone who has been in the food industry will recognize the brand Dexter-Russell Sani-Safe. I used one way back when I worked as a “chef” in a large commercial kitchen (where anyone willing to wear the hat could be called a “chef”). The brand is popular in such kitchens because the company produces inexpensive, practical knives that really work. That’s just what this 5-inch Boning Knife is. As long as you touch up the edge regularly, it will do the job all day long. And you can’t beat the price.
That is, unless yours is one of the two best vension-prep tips in the comment section below–in which case you can get one for free. Give us your best tip on aging, cooling, skinning, boning, trimming, wrapping, freezing, thawing, or preparing venison (no recipes, please). I’ll chose the best two, and Cabela’s will send each of the winners a free boning knife.