Looking to build up butchering section of my knife collection
Been cooking for a while but my sous is starting to let me cut meat. I am also interested in buying a whole pig to butcher for christmas presents this year. This creates the perfect opportunity to get some new knives i have been browsing the internet but have been disappointed by the lack of variety so i came here.
I am looking for
a cimetar/butchers knife probably 8-12 inches
a boning knife around 6 inches
and anything else that might be good to add to the knife kit
I always prefer wooden grip over plastic and i like carbon steel but I'm not sure how well that would hold up
Thank you for your help