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Speaking of knives
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REt    Posted 11-23-2004 at 17:53:58       [Reply]  [No Email]
Every Xmas I get my nephew something nice in the way of hunting. He recently commented he couldn't find a good filet knife that would hold an edge for deer butchering. SO, of all of them out there, must be some favorites. I used a knife day in and day out years ago, so I know that the softer the blade the shorter it lasts, but the easier it is to get an edge back. Hope he does too. Price don't matter

Willy-N    Posted 11-24-2004 at 07:06:26       [Reply]  [No Email]
I have a older Kershaw Skinner good hard steel takes a while to sharpen but holds a good edge. Of course it is great for skinning but not so great for cutting it up into sections of meat. I think you need 2 knives one for skinning and one for butchering to be good at both. Mark H.

RayP(MI)    Posted 11-23-2004 at 18:33:29       [Reply]  [No Email]
For butchering that doesn't require cutting thru bone, I use the light and cheap utility knives - the ones with the snap off blades. Blades are pretty sharp, and do a dandy job of slicing and dicing. When they're dull, just replace 'em. Knives are cheap so if you loose one in the field, it's no big deal. Yes, they don't do much for cutting up thru the rib cage when cleaning a deer, but for other cutting I prefer them.

Salmoneye    Posted 11-23-2004 at 18:02:57       [Reply]  [No Email]
I am partial to Damascus...But that is just me...

And it aint cheap...

mud    Posted 11-23-2004 at 18:01:20       [Reply]  [No Email]
hello again ret,
for years i have boned out deer with a schrade sharp finger. it holds edge good enough and take to a steel or ceramic well too.
i use a wyoming knife a good bit also.

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