what knife is everybody using this year for field dressing/skinning/processing?

savagelh

savagelh

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I'm a knife nut as well as a gun nut and always want to know what people are using for hunting. This year I think my spyderco paramilitary 2 will get the nod for field dressing and skinning and it will be the usual buck 119 and kershaw fillet knife for processing. I also use a leatherman wave for sawing the breastbone and sometimes pelvis and of course the scissors are ideal for punching those tags. I may also have the urge to carry an esee izula or my fred eichler pro-guide. The fred eichler already saw some use on my archery mule deer so it might have to wait its turn. The paramilitary will be the first knife i've used two years in a row. It's just so dam good at everything.
 
Kershaw Deer Hunter. Been in use over 20 years on elk, moose, and deer.
Why are you sawing through the breast bone (sternum)? Because you have a Leatherman and can?
Cut through the gristle (those little white nubs between the ribs and the sternum) and the brisket comes out as one piece.
If your roaster is not big enough, saw through the brisket cross wise so both pieces are about the same length.
They will now fit together, and can be cooked in the oven. Start at 350 degrees for 30 minutes, and reduce to 200 - 220 for 10 hours.
There is no table fare available like this in any restaurant.
Plus, for all the hamburger you would get off the brisket at processing costs is not really worth it.

PS I don't saw throught the pelvis either.
 
I carry the Outdoor Edge "Kodi-Pak" knife set. Holds a good edge. The company also offers free sharpening. Shop around. Seen prices from 85.00 - $130.00. Paid $89.99 for mine. Another handy accessory I carry is their "Steel Stick" rib spreader, about $10.00.
 
I carry a 3" drop point hunting knife made by Grohmann knives. It was part of a special design they did for ducks unlimited so there is no official name that i know of. As an extra (and because it has a gut hook) I carry a Gerber in my pack, just in case. And as always my Leatherman lives on my belt, not neccessarily for hunting though.
 
I carry knives I make myself. If I lose one I'm not out any money, and if I don't like the way it handles I don't feel bad about reshaping the handles or the blade profiles. Both are drop point styles in the 4-5" range. Made 'em out of an old 2' diameter saw blade. Ground and tempered them myself. I also carry a t-handled bone saw for the heavier rib cages, so I don't wreck the edge on one of the blades (need more practice tempering- steel isn't quite right)
Never ever could I see myself using a folder for field dressing. Cleaning out that opening every time and getting it clean so nothing left behind can rot is not a problem with fixed blades.
 
Usually, and this is not all the time, but mostly i tend to try to stick with using sharp knives. Dull ones suck and don't do much but rip and tear. Not my idea of a good time.

I joke, i kid. Well sort of. I'm not a knife nut, allthough i do appreciate good quality gear. I tend to used good old Swedish Mora knives and carry an extra Swiss Army knife (gasp!) and they always get the job done just fine. To each their own i say. :cheers:
 
Grohmann large pelter for elk and bear, a Mora 6" for which I built the handle and sheath for some deboning of same, A good set of Henkels butcher knives for final trimming, deboning and cutting. Will probably carry a Puma Jagdnicker for WT deer. I carry a Gerber folding saw and/or a small Wetterlings hatchet for splitting pelvis/sternum of carcasses.
 
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Got to put my trusty Buck 102 to work dressing 1 and skinning 3 deer this season, so far.

For processing I've got a Ducks Unlimited set I use (4 knives and a steel). I don't recall the DU set being expensive (green plastic handles all in a green plastic case) but they take an edge darn well and work great.
 
I use and love my Cutco very sharp holds and edge like no others have beer sharpened the knife had t for 5 years have cut and skinned over 20 deer moose and elk with it and keeps going strong plus I love the orange handle when you drop it in the bush
 
Because I bought them and told others I would trial them, I have used one of the Mora2000 knock-off knives Can-Am was selling. Without sharpening it first, I have gutted 3 deer and skinned two of them. It failed while attempting to gut a cow moose Friday night. That was a tough gutting job! Wound up going with my Buck omni hunter for the gutting. I then tried, the next morning, to skin my cow with another new knock-off blade. Didn't measure up without initially sharpening it. Then it did all right, but not spectacular where the fat had hardened. Finished the job with my Buck General (my go-to knife for 25 years) when the jobs are not deer.
i have been using a Sandvik folding saw (it takes recip saw blades) for years but it seems I lost it in the move last year. I had a Sierra wood saw and tried that on my doe this year, not too happy with it. Couldn't find another Sandvik, so I bought a drywall saw, ground off the point and the first 5 or 6 teeth, smoothed it all up and it cuts great! I always cut out the pelvis. Cut it out and remove it. And all you have to do is drag everything out. No pulling the arse out, tying it off, cutting around the anus, none of that. Nice and quick and clean. Cut through the pelvis on both sides, cut the small pieces of meat and sinew holding it in, lift it out. Now pull all the guts out, straight down. Everything is now outside the animal. Cut through the meat and hide just before the tail and you are done.
Never could figue out why people still pull out the arse and tie it off. Or why some insist on hanging from the hind legs and gutting it (everything falls into the chest cavity and makes an absolute mess when the gut is cut on the breastbone).
 
Remington country said:
I use and love my Cutco very sharp holds and edge like no others have beer sharpened the knife had t for 5 years have cut and skinned over 20 deer moose and elk with it and keeps going strong plus I love the orange handle when you drop it in the bush
Click to expand...

I used a friends Cutco only once and was very impressed as to how it cut. What kind of steel are in these knives and do they really hold an edge like all the claims ?
 
FOREVER SHARPNESS GUARANTEE


•CUTCO knives with the Double-D® edge will remain sharp for many years, but after extended use they may need sharpening.
•For sharpening of Double-D® or straight-edged knives, send them along with a return shipping and handling fee of $6.00 (1-3 items) or $9.00 (4 or more items) to the CUTCO address below.

FOREVER REPLACEMENT SERVICE AGREEMENT FOR MISUSE OR ABUSE


•Should you damage your CUTCO through misuse or abuse, we will replace the item for one half of the current retail price plus applicable sales tax.
•Send the product with an explanatory note to the CUTCO address below.

This is taken right off there website for only 6 bucks to get my knife sharpened to last another 5 years would be well worth it I love the feel of this nice and for only $104 I think its well worth a try for anyone. my 2 cents
 
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