Post by: Jeremy S on April 13, 2010, 07:16:00 PM
This last weekend I had the pleasure watching a guy from the butcher shop dress and quarter a cow at a friends farm. The knife he used cut the skin, bone joints, and cartilage like butter. I noticed he carried a sharpener on his belt and re-sharpened the edge every couple of minutes. I have two questions.
1) I want to purchase a good knife that can be used for field dressing, skinning, and deboning. Are there any that I can purchase for $100 or less?
2) I would like also like to buy one of the round sharpeners so I can keep my new knife working well. Is there a special technique to sharpening with one of these?
Thanks. Any help will be appreciated! :)
Post by: markts on April 13, 2010, 07:17:45 PM
Post by: gasman on April 13, 2010, 07:36:50 PM
Post by: rasbo on April 13, 2010, 07:42:43 PM
Post by: Smokepole on April 13, 2010, 07:51:28 PM
When you get a knife really sharp, the edge is so thin that it can be easily damaged while using it. Bone or other hard surfaces can roll the edge over, making it blunt. The steel is used to keep the edge true while you're using the knife. A good butcher will use it every few minutes, making sure the cutting edge stays straight and true during use. You can feel a rolled edge with your thumbnail.
Your Buck is a great knife, with good steel. The Buck knives I have are a little on the hard side, so they take a while to sharpen. But they hold and edge well, and I can make mine shave, no problem. The secret is starting with coarse stones and progressively working toward finer abrasives, while keeping the angle consistent during the sharpening process. Angle is very important. If you change angles in the middle of a sharpening by just a degree or two, it won't get the job done. It takes a little practice, time, and patience. Once the knife is sharp, the edge is delicate, but you can get a lot of work done with it.
We recommend the use of a kitchen steel to our customers, because they can properly maintain their edges at home. Eventually a knife will become dull from use, and the bevel will need to need to be reestablished.
I've seen some of the knives Rainshadow builds, and he has some cool stuff to check out. His knives are unique pieces of art, worth having-- and I think the prices are pretty good for what you get. If I could afford it, I'd have a few. But your Buck is a good solid knife that will skin and bone just fine if you learn how to get it sharp.
Post by: ELKHOG on April 13, 2010, 08:22:42 PM
I purchased my knives from Western Meats in Olympia or Shop-n-carry in Olympia also carries knives.
Some people use buck knives but I don't like them because they are too thick and hard to sharpen.
You were also talking about the sharpener that your butcher uses - he was probably using a steel to sharpen his knives but in my backpack I pack a good quality phillips screw driver about a food long and use that as my steel.
Hope this information helps. ;)
Post by: carpsniperg2 on April 13, 2010, 08:31:45 PM
Get ahold of Rainshadow on here, he makes a mean knife. Mark
x1000 very cool high quality knifes
Post by: ecnclan on April 14, 2010, 08:04:29 AM
Post by: wabow on April 14, 2010, 02:27:11 PM
Don
Post by: quadrafire on April 14, 2010, 02:59:05 PM
There have been many many animals gutted and skinned with just a pocket knife. The key is the sharpness and being familiar with how they handle.
Post by: Wanttohuntmore on April 15, 2010, 04:59:08 AM
Post by: wabow on April 15, 2010, 09:07:45 AM
Not trying to hijack Frogger's thread, but would like to add to his questions. What kind of steel is best for a hunting knife? Is the SV30 good? I've used a buck 110 folder for years, always works fine, maybe not perfect, which is making me look for something that holds it's edge better. I bought a cheap chinese made Kershaw Ken Onion Scallion (I think it might be a knockoff), and whatever the steel that they used, is amazing! I boned my deer with it last year, and it still is sharp enough that I can literally shave with it. I show people it, how sharp it is, and they are really impressed. I do not like the handle for a hunting knife, but I took it along just to see how well it'd bone a deer, and couldn't be more impressed with the steel (know the ergo's of it). I would love to know what kind of steel that is.
A Kershaw Scallion should be stamped made in the USA if its a real Kershaw. They use 420 stainless if its a US version AUS6 if made in Japan. If made in china then its anyones guess.
Don
Post by: thinkingman on April 19, 2010, 11:45:21 AM
Hey there Frogger. Those slaughtermen really know how to sharpen knives, but they don't sharpen them with the round steel. They use the steel to maintain the edge, and keep the knife working properly.Agree with everything here...First you sharpen, then the edge gets maintained with a few passes over the steel.
When you get a knife really sharp, the edge is so thin that it can be easily damaged while using it. Bone or other hard surfaces can roll the edge over, making it blunt. The steel is used to keep the edge true while you're using the knife. A good butcher will use it every few minutes, making sure the cutting edge stays straight and true during use. You can feel a rolled edge with your thumbnail.
Your Buck is a great knife, with good steel. The Buck knives I have are a little on the hard side, so they take a while to sharpen. But they hold and edge well, and I can make mine shave, no problem. The secret is starting with coarse stones and progressively working toward finer abrasives, while keeping the angle consistent during the sharpening process. Angle is very important. If you change angles in the middle of a sharpening by just a degree or two, it won't get the job done. It takes a little practice, time, and patience. Once the knife is sharp, the edge is delicate, but you can get a lot of work done with it.
We recommend the use of a kitchen steel to our customers, because they can properly maintain their edges at home. Eventually a knife will become dull from use, and the bevel will need to need to be reestablished.
I've seen some of the knives Rainshadow builds, and he has some cool stuff to check out. His knives are unique pieces of art, worth having-- and I think the prices are pretty good for what you get. If I could afford it, I'd have a few. But your Buck is a good solid knife that will skin and bone just fine if you learn how to get it sharp.
I am not good free-hand with a stone.
I bought a Lansky sharpening system that uses a jig to maintain the edge angle as you pass the stone over the blade and this is what I use to get the edge on the blade.
Then, steel as needed.
You can really feel the edge come back as you use the steel.
I also use Forschner blades for utility work and like them.
Russel is another.