Brewman 1,192 Posted July 1, 2013 Report Share Posted July 1, 2013 (edited) Evenin' folks, I'm looking at buying some butchers knives. I butchered a roe earlier on this year and am looking at doing the same with some lamb and more roe to fill the freezer up in the garage. I used my uncles knives but want to treat myself to my own. I was wondering if any one has heard of and/or used King Charles Chopper cleavers and Dolomiten INOX. I can't find any reviews for the King Charles but there seems to be plenty on amazon for the Dolomiten with mostly favourable reviews but I would prefer to know first hand off proper users Cheers Brewman Edited July 1, 2013 by Brewman Quote Link to post Share on other sites
jonah. 775 Posted July 1, 2013 Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. 2 Quote Link to post Share on other sites
bird 9,973 Posted July 1, 2013 Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. did you use as steel on the blades, igot a block just drop of oil on it get a sharp edge, but it tends to be just 1 side of the knife, but does me ok for what i want.! Quote Link to post Share on other sites
stewie 3,387 Posted July 1, 2013 Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. lock the thread now as these wont be beaten........... Quote Link to post Share on other sites
jonah. 775 Posted July 1, 2013 Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. did you use as steel on the blades, igot a block just drop of oil on it get a sharp edge, but it tends to be just 1 side of the knife, but does me ok for what i want.! Allways bird.wet stone maybe once a week, depending on how much cattle we were breaking as that gives theknives a lot of stick, grinder when the blade was getting down to the backbone, but steels allways outthe draw same time as your blade. It doesn't sharpen it as such, just keeps the steel fibres all sitting the same direction. Keeps the blade keen. 1 Quote Link to post Share on other sites
Brewman 1,192 Posted July 1, 2013 Author Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. Thanks Jonah, I saw on a site that the King Charles were made Victorinox I'll call them to find out and if so I'm sorted for the cleaver Quote Link to post Share on other sites
stewie 3,387 Posted July 1, 2013 Report Share Posted July 1, 2013 global are also quality mate, japanese but top quality knifes....... 1 Quote Link to post Share on other sites
Brewman 1,192 Posted July 1, 2013 Author Report Share Posted July 1, 2013 global are also quality mate, japanese but top quality knifes....... I've seen them but way out of my price range at the moment but if i was spending that type of money I would possibly go for the Wusthof classic, they're quality as well even do a 10" cleaver. Quote Link to post Share on other sites
bird 9,973 Posted July 1, 2013 Report Share Posted July 1, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. did you use as steel on the blades, igot a block just drop of oil on it get a sharp edge, but it tends to be just 1 side of the knife, but does me ok for what i want.! Allways bird.wet stone maybe once a week, depending on how much cattle we were breaking as that gives theknives a lot of stick, grinder when the blade was getting down to the backbone, but steels allways outthe draw same time as your blade. It doesn't sharpen it as such, just keeps the steel fibres all sitting the same direction. Keeps the blade keen. thanks for that, when on the stone i only get 1 side sharp. i f turn over to other side it takes the edge off what i just put on if that makes sence lol. So i just keep to 1 side its ok done rabbits,deer with it no prob, but i must dong somthin wrong but its does the job so its ok .!! Quote Link to post Share on other sites
stewie 3,387 Posted July 2, 2013 Report Share Posted July 2, 2013 global are also quality mate, japanese but top quality knifes....... I've seen them but way out of my price range at the moment but if i was spending that type of money I would possibly go for the Wusthof classic, they're quality as well even do a 10" cleaver. wusties are class to mate.........but believe me try before you buy and dont let money put you off something you could be using in the future, your gonna use it everday so make sure you enjoy using it!!! i got given a victorinox with an oak handle and the blade was about 10inch.........loved it and was a perfect knife for me!! i used it when i worked in kitchens but left it in a place i walked out on as the chef was a ramsey wannabe that would of ended up getting it in his head if the little fat kunt carried on.......... was perfect for gently dicing a clove of garlic to slicing straight through a tough old well done steak with ease........gone forever.......... buy cheap..........buy twice............. 1 Quote Link to post Share on other sites
jonah. 775 Posted July 2, 2013 Report Share Posted July 2, 2013 Not heard of either of them, when I was on the block, it was all victorinox and swibo tools. Both brands will last a lifetime if looked after if the use is non commercial. did you use as steel on the blades, igot a block just drop of oil on it get a sharp edge, but it tends to be just 1 side of the knife, but does me ok for what i want.! Allways bird.wet stone maybe once a week, depending on how much cattle we were breaking as that gives theknives a lot of stick, grinder when the blade was getting down to the backbone, but steels allways outthe draw same time as your blade. It doesn't sharpen it as such, just keeps the steel fibres all sitting the same direction. Keeps the blade keen. thanks for that, when on the stone i only get 1 side sharp. i f turn over to other side it takes the edge off what i just put on if that makes sence lol. So i just keep to 1 side its ok done rabbits,deer with it no prob, but i must dong somthin wrong but its does the job so its ok .!! if your goin from the bottom of the stone to the top, push out as well as up when running the blade over the stone, bit the like the karate kids wax on wax off motion! when you've done 1 side, swap hands when you've turned the knife, so your effectively keeping the "grain" of the steel going the same way. get your hands on a nice fine steel, you can get lots of different grades, go for a smoother one, there more forgiving if your angles not the best when learning. brings a whole new level of sharpness to a knife once you crack the angle and get the frequency right, you'll find yourself using the stone less and less. 2 Quote Link to post Share on other sites
Brewman 1,192 Posted July 6, 2013 Author Report Share Posted July 6, 2013 I've decided on Swibo for the knives but I don't know what boning knives to for either flexible or rigid an straight or curved and whether to go for 5" or 7". Jonah, Any input would be appreciated Cheers Brewman Quote Link to post Share on other sites
jonah. 775 Posted July 6, 2013 Report Share Posted July 6, 2013 7 inch rigid, curved or straight. personal preferance on the shape, Both will break the carcasses your doin, I prefer straight, easier to use for dicing and trimming as well as deboning. Good choice on swibo, its decent steel. Atb. Quote Link to post Share on other sites
Brewman 1,192 Posted July 6, 2013 Author Report Share Posted July 6, 2013 One last thing I meant to ask you about sharpening, Whats good gear for it, these knives won't be used every day only for carcasses when I get them occassionally but I want them to las literally till I die. Many thanks for the advice. Quote Link to post Share on other sites
Brewman 1,192 Posted July 6, 2013 Author Report Share Posted July 6, 2013 One last thing I meant to ask you about sharpening, Whats good gear for it, these knives won't be used every day only for carcasses when I get them occassionally but I want them to las literally till I die. Many thanks for the advice. Quote Link to post Share on other sites
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