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<blockquote data-quote="4ked Horn" data-source="post: 104788" data-attributes="member: 11"><p>[ QUOTE ]</p><p> My experience has been that more expensive stainless or alloy knives have a very nice edge that is retained much longer... but they lose it and are much harder to resharpen.</p><p> </p><p></p><p>[/ QUOTE ] </p><p></p><p>Sorry but you cant have your cake and eat it too. If it holds an edge forever then it will be harder to sharpen and vice versa. You dont need a razor to field dress and skin an animal but you do need a sharp knife. I would opt for a knife that has a good rep for holding an edge but I always bring a medium stone with a handle for touching up if needed. The touch up should take less than 60 seconds. I know there are some that will say that you have to hold a perfect angle with the blade and that the knife must be able to fillet a flys wing. (I was that guy once) but the reality of it is you don't. You also dont need a BIG knife or a drop point. A 4" long blade and some good technique is all that is needed in these departments. You may find that you want a drop point or a gut hook to avoid popping the guts. I did. But if there is a nice bowie shape blade you like then get it. Just be careful. I know of a real easy way to gut a deer with the point of the knife up away from the stomach but that description is more than I want to type tonight. Maybe tomorrow. I opted for a "whitetail skinner" from Outdoor Edge I think. It is a T handle style with a huge belly on a 3" blade with a gut hook and textured rubber grip. I can hold it while using my whole hand to grab the deer or hide to move it around. When it seems to slow down I whip out my stone and <em>whik whik whik whik whik</em>. Then I am back in buisness.</p></blockquote><p></p>
[QUOTE="4ked Horn, post: 104788, member: 11"] [ QUOTE ] My experience has been that more expensive stainless or alloy knives have a very nice edge that is retained much longer... but they lose it and are much harder to resharpen. [/ QUOTE ] Sorry but you cant have your cake and eat it too. If it holds an edge forever then it will be harder to sharpen and vice versa. You dont need a razor to field dress and skin an animal but you do need a sharp knife. I would opt for a knife that has a good rep for holding an edge but I always bring a medium stone with a handle for touching up if needed. The touch up should take less than 60 seconds. I know there are some that will say that you have to hold a perfect angle with the blade and that the knife must be able to fillet a flys wing. (I was that guy once) but the reality of it is you don't. You also dont need a BIG knife or a drop point. A 4" long blade and some good technique is all that is needed in these departments. You may find that you want a drop point or a gut hook to avoid popping the guts. I did. But if there is a nice bowie shape blade you like then get it. Just be careful. I know of a real easy way to gut a deer with the point of the knife up away from the stomach but that description is more than I want to type tonight. Maybe tomorrow. I opted for a "whitetail skinner" from Outdoor Edge I think. It is a T handle style with a huge belly on a 3" blade with a gut hook and textured rubber grip. I can hold it while using my whole hand to grab the deer or hide to move it around. When it seems to slow down I whip out my stone and [i]whik whik whik whik whik[/i]. Then I am back in buisness. [/QUOTE]
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