Deer Cleaned and Gutted in under 3 min

[stuckon308]

Not in my neck of the woods. Lots of gullies and agriculture means sometimes you have to drag up and down hills, through swamps, across creeks, tight brush and sometimes an easy 800-900 yards to the nearest road, some farmers don't want the atv in their fields. So, for the sake of 5 mins field dressing, dropping 40 or so pounds of guts and not having to get rid of it after, means I'll never not field dress one. Whatever works best for your situation, though...

I suppose that might change my mind. My furthest pull of a deer was approximately 750 meters. Most have been 200m or less.

 

[Schlephunter]

Yeah I am glad I decided to play it - quite impressive. I normally get a lot more blood and guts on myself whenever I deal with game in my dress shirt.

 

[stovepipe699]

Heck ya, that was impressive. That filleting knife is razor sharp, and the saw was no slouch. I'm good, but I wouldn't even pretend I could come anywhere near that.

 

[HighTeckRedNeck]

Buy some of those cheaper parring knives, and toss them when they get dull, they work awesome. I learned this doing buffalo, there is no pulling the skin off, you need to work for every inch of skinning, and there skin is so hard on knives.

 

[7mmlefty]

Im impressed... Them southern yanks sure know how to do it but they can shoot a deer a day.

With that kind of experience you could do it too.

 

[Lionhill]

What knife was that? Looked like a Rapala style fillet knife.

If it is, I understand why he chose it. I picked a Rapala up at CT last year, and it sits in the kitchen drawer for all the meat work I do in the kitchen. Keeps a good edge and sharpens fast. Just don't slip with one....

The other blade I find myself using in the field are disposable xacto knives. Razor sharp for about 30 minutes of cutting. Again, don't slip.

LH

 

[ontario]

The knife looks alot like a thin butchers knife. A good friend of mine uses one and he can do coyotes like no ones business. The knife is a little thicker than a a filet knife but 10x more rigid. I beleive it is a Victorinox (sp) make and says he purchases them for 12 bucks.

That sure looks like a good system he has going on.

 

[broncoo]

looks like the same type of knife i used to use when i was workin at a slaughter house when i was 18

i bet that guy works a slaughter house or at least used too

 

[noneck180]

Looks like a boning knife..really small deer..definitely still warm way easier than half froze..cool video. I am sure I could do it faster.

 

[Otokiak]

Interesting ... like to see that guy skin and dress a tuktu in -40 and see how fast he is ... seriously would be interesting ...

Otokiak
Rankin Inlet, NU
CANADA

 

[martinbns]

The guy clearly is an expert.

 

[Omega]

Looks like a boning knife..really small deer..definitely still warm way easier than half froze..cool video. I am sure I could do it faster.

Don't know if I could do it faster LOL, but it does help when they are very young and warm. No connective tissue to cut, just pulling the hide gets it off.

 

[Redfrog]

What's the hurry? Authorities on the way?

 

[John Y Cannuck]

If it is, I understand why he chose it. I picked a Rapala up at CT last year, and it sits in the kitchen drawer for all the meat work I do in the kitchen. Keeps a good edge and sharpens fast. Just don't slip with one....

The other blade I find myself using in the field are disposable xacto knives. Razor sharp for about 30 minutes of cutting. Again, don't slip.

LH

I've started using one as a boning knife. Like you said they work well, and hold an edge. I think the older ones may be a bit better than the new ones though. Mine dates from the 60's.