What product would you tell your friends to buy now and thank you later?  My answer is, emphatically, Forschner knives from Victorinox.

The Forschner line is characterized by good steel that holds a great edge, tough handles and excellent utility.  Mrs. dustyvarmint and I own five now and have a few more on our wish lists. 

Field Dressing and More

Forschner pare knives.

From turkeys to whitetails, and other critters both large and small, the little four-inch Forschner pare knife handles the majority of my field dressing needs.  Granted, this is not your typical huntin’ knife; it isn’t camouflaged, there’s no machismo – its straight-up, top-notch, functional utility.  I own two complete Buck Selectors with a variety of blades and custom knives, yet the Forschner pare is my field knife of choice.  Ohhhhh, to have had one to five of them back when I worked in a fur-buying and skinning shop…  Rob Kiebler at Fair Chase, Ltd, a Texas whitetail, feral hog and javelina outfitter, carries one of those zippered bank deposit pouches full of them to handle all dressing, skinning and pre-taxidermy work.

A web sheath, a blade cover and the knife’s original package.

At $4-6 each and weighing only 0.75 ounces the knives’ blades are thin, well-shaped, easily sharpened, semi-flexible and work well for skinning and light butchering.  The only draw back is the lack of a sheath, but there are several options to overcome that.  Small web sheaths work well, there are after-market blade covers available and a person could even whip up a leather sheath without too much effort.  I thought I lost my black-handled one last year in the snow and almost cried.  Turns out it was in my bib pocket the whole time (good thing the tears were frozen in).  For me the pares are equally at home in the woods, in camp and in the kitchen.             

Butchering

The five-inch, semi-curved, semi-flexible boning knife picks up where the four-inch pare leaves off.  This is what I use to cut out loins, quarter critters and break down primal cuts.  Again, excellent steel that holds an edge.      

The Forschner five-inch, semi-curved, semi-flexible boning knife with blade cover.

In the Kitchen

The eight-inch chef’s knife delivers in the kitchen.  Whether working over some onions, thinly cutting some semi-frozen venison rump for jerky or portioning my favorite venison breakfast sausage this knife has what it takes.  Again, the key is good steel that holds an edge.

The Forschner eight-inch chef’s knife with magnetic blade cover.

The whole Forschner line is economically priced, though not as economically as the pares.  If you are looking for field, butchering or kitchen knives check out the Forschner line.  Buy ‘em now, thank me later.

happy hunting, dv

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