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im going to be training as a slaughterman and was thinking on getting some of my own knives. just wondered if anyone knows the best place in UK to get knives from, e.g. sticking, boning.

 

any information would be much appreciated.

 

cheers james95

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If your slaughtering you won't need a boneing knife you will need a skinner and knife with a blade about six inches that's pretty stiff. It's unlikely you would be put on sticking early on, if its sheep you will be gutting and taking out the pluck for ages, if It's cows you'll be skinning heads and taking out tongues, if It's the latter I suggest you kill yourself now,lol

The two places I did it you got a travelling rep come round regularly to buy hear off.

As with anything though the more you pay the better your gear, edge retention is everything unless you want to spend precious breaks getting an edge back on a stone. When I was on sticking I would do maybe four to five hundred sheep throats or fifty plus cow, even though you shouldn't be touching any bone you would not believe how it takes the edge off.

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Swibo, victorinox,fdick, all decent knives as has been said though, get there first, see what your expected to do and for how long, learn how to use a knife with there tools, if your still set on it, invest then. Also invest in a good quality steel for keeping your blade keen.

 

Good luck.

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cheers lads, thanks for the info, I know its not gunna be easy work,, im still training as a keeper atm,, but ive been offered a job in an abattoir for when I've finished my course at college,,

 

cheers again james95

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Jonah. what would you say the best steel is for keeping knifes a good edge??

 

generally the most expensive you can afford, unfortunately.

try and go for a fine grain to start, they are a bit more forgiving untill you master the angle at which to brush your knife down it, they come in all sorts of differnt grains, from super fine right up to harsh allmost wet stone grain.

they usually come in 2 shapes oval and round, the key to using a steel is little and often, 2 strokes either side of the blade, not too much presssure from your arm / wrist, and not extreme on the angle between knife and steel, do this as many times as the workload in front of you will allow.

 

so for you, where you are in your career, pay about 15 quid tops, medium grade, oval shape, plastic handle with a stainless steel ring through to hang it up. get used to that, then you can maybe look at the diamond steels, they're the cream, but just not right now for you mate. :thumbs:

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C hall, obviously don't know where you worked but the two I worked in we made great money, and of course the bonus of cheap meat usually from the on site shop! You will need to be able to take a bit of stick as they are pretty rough places to work, a lot of the work is on bonus or was and anyone slowing the line gets told about it, but it is worth staying in there.

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