Specific characteristics for dissecting Bambi - The Firearms Forum

user · 10-20-2009, 09:30 AM

I'm wondering about the experience folks have had using hunting knives specifically for field skinning, dressing, and for butchering medium game, especially white-tails. I'm thinking of trying to find the best all-around, from skinning and gutting to large joint separation. And it would be really cool if it can fillet a good sized fish, as well.

Edge: hollow ground or flat ground? Ease of sharpening? How well does the edge hold up? Razor sharp v. durable?

Handle: wood, plastic, stag horn, or bone? Grip characteristics while bloody?

Metal: rigid & strong or flexible? Heat-treated? Alloys like 440C stainless, laminated ("Damascus"), or combination (e.g., sintered-edge / powder steel) products?

I've already got religiously held preferences regarding things like full-tang construction, usable length of blade, blade shape & design, etc. But not sufficient actual in the field experience with different kinds of knives to be able to form an intelligent opinion about the three areas I've asked about.

Deathbunny · 10-22-2009, 09:21 PM

Well, I've got good news and bad news.
The bad -- there is NO one knife that'll do everything.
The good -- You can get ALMOST everything done with 2.

For most medium/large game, 2 knives will do it:
1) Medium blade, hollow ground with a good belly for skinning. Something like a Buck Special http://www.knifecenter.com/knifecent...ages/BU119.jpg
is very versatile. Plus, if it's sharp and you've got steady hands you can (kinda) fillet a fish with one. Well, skin and gut one, anyway. Handle? Up to you, but I like synthetics because they are VERY durable and are impervious to water, blood, etc.

2) A jointer/chopper. A large flat-ground knife with a thick spine, or (my preference) a small hatchet. Chopping thru joints or bones is tiring and messy, but easy with a hatchet. You could use a folding saw, but a hatchet is good for lots of stuff: cutting wood, driving in tent pegs, cracking a skull to get really good antlers, etc. Wood handle is fine, but again, I like synthetic. http://www.buffalogapoutfitters.com/...1622/SW670.gif

Hope this helps!

Crpdeth · 10-23-2009, 03:13 AM

User

I use a 6" boning knife for everything Here....

If you are looking for a high end, fancy knife, look elsewhere, but this is one (I own two) that I carry in my pack to dress out wild hogs/deer then use the same knife to process the game... Later, the same knife will be used to slice tomatoes/peppers, etc, year after year...

I would never use a hatchet on my harvest... All one has to do is to move the joint around while sliding the blade in there and he will find the tendons, everything will separate beautifully... A little practice eliminates a lot of bone fragments and a messy job.

I use a sharpener like this one.

Like I said, it isn't a fancy knife, but I have fancy knives that are left on the shelf, oh hell I love them, I like to hold them and polish on 'em, but when it comes down to the nut cutting I want something that works and this 'El Cheapo does!

The first one I got was given to me by a friend who worked at Supreme Beef Processors, Inc. Everyone there had one of these knives on their side and used it as their "Do all" blade. As do I.

I really want to buy some nice JA Henckels for the kitchen some day, but for now and for years past, these have been working great.

Crpdeth

user · 10-23-2009, 09:16 AM

Thanks for the suggestions and information.

One thing really worries me is having my hand slip after blood gets on stuff; I was thinking that wood or staghorn would be best for nonskid handle material.

That 6" boning knife is pretty nearly exactly what I'd envisioned when I first started thinking about this stuff. I was picturing a 7" blade, but the shape is the same. Everything I could find in that shape was a fillet knife which had been made to be thin and flexible.

Crpdeth · 10-24-2009, 01:31 PM

While I understand your fear in this facet, User, I will assure you that I have never had my hand slip around on the handle, regardless of what part of the process I was involved in, which as you have mentioned, does get a little messy...

Crpdeth

user · 10-24-2009, 06:30 PM

Any experience with the Fallkniven F4?

I basically see it as a need for a knife that I can use to puncture, scrape, slice, cut, bone, & gut, and all in a way that won't let nasty stuff get on the meat.

user · 10-25-2009, 09:27 AM

.....

carver · 10-25-2009, 10:10 AM

For thousands of years, man has used flaked stone to skin, and butcher game. Today we have good steal knives. I skin, and butcher at home. The knife I take with me on the hunt is for field dressing the game only, and I have done this with a pen knife. My point here is that any good knife will get the job done. You don't have to spend a lot of money, but if you have it to spend, then buy what you want.

44alltheway · 10-25-2009, 02:51 PM

I just use one knife to field dress and then take the rest home. The one I use has a guthook that really helps. http://www.knifecenter.com/knifecent...mages/691n.jpg
I once had the point of a blade go into the lower gut and after that I always used the gut hook!

user · 10-25-2009, 03:37 PM

Damitall!~ I forgot all about the flaked stone! And I've got plenty of rocks laying all around for free!

Reminds me of a Star Trek episode, "City on the Edge of Forever": Spock says, "I am endeavoring, Madam, to construct a mnemonic memory circuit using stone knives, and bearskins."

45nut · 10-25-2009, 08:11 PM

6" curved boning knife

I use a Buck 104 and a Schrade with a gut hook in the field for the gutting, skinning and quartering. Once I get home, my 2 6" boning knives reduce my deer to roasts and burger in no time. I can bone out a ham in 45 minutes and a shoulder in about 20. I could do it with field knives, but why when the boning knives work so well.

Crpdeth is right on!!!!!!!!!!!

user · 10-26-2009, 08:20 AM

Well, 45Nut and Crpdeth, what do you think of this one:

Fallkniven F4 "Butchering/Filleting Knife"

Overall Length: 10 3/8 in.
Blade Length: 6 1/8 in.
Blade Steel: Lam. VG10 Stainless Steel
Handle Material: Thermorun E
Blade Hardness: 59HRC

45nut · 10-26-2009, 08:27 AM

Looks good to me, but I like a curved blade better. You will find that most folks that do or did butcher for a living like the curved blade. It seems to me that as you make your stroke with your knife hand, the curved blade gives you a little more margin of error in order to keep your hand holding the meat/fat/silverskin out of harm's way

Crpdeth · 10-26-2009, 01:42 PM

I have to apologize first, User because in my haste I sent you a link to a straight blade, not until 45nut's post did I realize what I had done and I'm glad you didn't jump up and buy the wrong ones... Although, my Dad was a butcher for many years and I acquired one of his straight blade boning knives (wooden handle) and I like it... Just not as well as the slight curve.

Heres a link to the one's I have. http://www.cutleryandmore.com/details.asp?SKU=749

The first two knives you posted are good lookers... I wouldn't mind owning them, but for a do all knife I'd go for that Fallkniven F4 first and see how you like it... If you buy that one, I'd sure like a Sit-Rep on it because I'd like to have it... What is the purchase price on that?

BTW, going back to having your hand slip on the handle... I'd be much more careful about which buddy you allow to help you undress the game than I would about that. Your friends who wouldn't hurt you for the world will slap you across the back of the hand with a razor sharp blade in an instant.

Hurts too!!!

Here's a pic of my little helpers that I just snagged for ya.

Good luck in your search.

Crpdeth

user · 10-26-2009, 06:32 PM

6" straight, stiff, Forschner boning knife, rosewood handle:

user · 10-26-2009, 06:52 PM

The F4 is six oz., 2.5mm thick, 6" blade (nominally, actually 150 mm), and costs 76.57. That's a good bit more than the Forschner which cost in the low $20's.

Oldeyes · 10-27-2009, 09:33 AM

You have made some good choices for the stated deer processing tasks that you wish to accomplish. I also share your concern regarding the potential slippage in my hand of a blood covered knife handle. So, many years ago I decided to explore the cutlery that professional butchers and meat processors use. Many of the professional butchering knives can be had in a model with molded in hand guards to prevent either push or push and pull butchering action slippage. In my quest for a value oriented working knife solution I eventually settled on the Dexter-Russel knife line as they are very high commercial quality, have excellent handles and they are made out of excellent steel that holds a superb working edge even in particularly nasty processing applications. I have a couple of high line quality and very nice specialty knives, but when it comes down to actual production butchering it is almost impossible to beat the entire line of Dexter-Russel knives, plus they are by comparison VERY affordable. Dexter-Russel also has a truly mind boggling array of specialty butchering knives to choose from.

http://www.dexter-russell.com/produc...ing_knives.htm

user · 10-29-2009, 06:46 PM

That's a good source, OldEyes, thanks. They do have just about everything known to man by way of knives. One thing bothered me, was that they were pretty light on specifications.

Crpdeth · 11-02-2009, 05:46 PM

User...

Sounds good! I think you'll be pleased with the purchases you've made. I've recently helped my Dad do a little work at his house and came across a knife similar to the 8" Breaking knife you posted, from his butchering days. I may have to steal it.

Oh, and the Becker Tac Tool... I think you are going to LOVE it.

Here's mine.

Crpdeth

user · 11-02-2009, 06:51 PM

My father always bought junk because it was cheap, and then complained when it failed to deliver according to his expectations. I learned from his example to buy stuff that's good value = an appropriate price for something that's really going to do what's needed and to last.

Crpdeth · 11-02-2009, 07:26 PM

I agree and have to admit that my Dad is the same in many respects... Well, it depends on what he is buying.

I was once helping him trim some shrubs on his place and he was complaining about some "loppers" that he was using... I pointed to the 3.99 price tag still stuck to it and replied "Here's your problem" LOL! He had bought them at a pawn shop that gets in some cheap tools on a truck. We got a good laugh out of that one, but the truth is that you usually get what you pay for. I suggested the Forschners because they just simply work, year after year, better than some of the higher priced blades that I've tried.

Anyway, looks like you have a nice collection now and I expect to see some pictures of your butchering skills this season... I hope to post up some of mine as well!

Crpdeth

wpage · 11-10-2009, 06:27 PM

I always carry my multitool & when hunting a Buck 6" blade for the work on whitetails...

user · 11-18-2009, 07:50 AM

Quote:

Originally Posted by wpage

I always carry my multitool & when hunting a Buck 6" blade for the work on whitetails...

What kind of "multitool", and what do you find that use it for most often?

Roadkil · 01-07-2010, 11:48 AM

Very late on this, but hey I just found this site. Here is my .02 worth of information. I use a folding buck knife for gutting and general clean up of the animal in the field. When I am ready to process my deer I use the same buck knife, after it has been washed, to skin it, then wash it again and quarter the animal out. I also use a hack saw to cut off the ribs, back bone, and neck, and then a flexible 8” fillet knife to process the quartered out deer into whatever final cuts I am making.

The above 3 items have served all my processing needs over the last 10 years.

I also carry a Case mini copper lock pocket knife with me and a smaller pocket knife in my backpack in case I forget the Buck knife, loose it, or if it breaks. As someone above mentioned you can gut a deer in the woods with a regular pocket knife if need be, you more than likely will not split the rib cage, but you can get the animal gutted and cooled off just the same.

evan756 · 01-07-2010, 01:04 PM

i have a kershaw 5 inch fixed blade that i use for almost everything wether it is moose or whitetail. i find that anything bigger tends to find my fingers. also one feature about this knife that i like is the rubber handle easy to hold and dose not slip out of your hand. As fare as i am conserned ill never need another knife again last year i managed to help gut and skin 4 moose on one sharpen and touched it up before the 5th.

10-20-2009, 09:30 AM	#1
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Specific characteristics for dissecting Bambi I'm wondering about the experience folks have had using hunting knives specifically for field skinning, dressing, and for butchering medium game, especially white-tails. I'm thinking of trying to find the best all-around, from skinning and gutting to large joint separation. And it would be really cool if it can fillet a good sized fish, as well. Edge: hollow ground or flat ground? Ease of sharpening? How well does the edge hold up? Razor sharp v. durable? Handle: wood, plastic, stag horn, or bone? Grip characteristics while bloody? Metal: rigid & strong or flexible? Heat-treated? Alloys like 440C stainless, laminated ("Damascus"), or combination (e.g., sintered-edge / powder steel) products? I've already got religiously held preferences regarding things like full-tang construction, usable length of blade, blade shape & design, etc. But not sufficient actual in the field experience with different kinds of knives to be able to form an intelligent opinion about the three areas I've asked about. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. -->

10-22-2009, 09:21 PM	#2
Deathbunny Former Guest Join Date: Aug 2008 Posts: 290	Re: Specific characteristics for dissecting Bambi Well, I've got good news and bad news. The bad -- there is NO one knife that'll do everything. The good -- You can get ALMOST everything done with 2. For most medium/large game, 2 knives will do it: 1) Medium blade, hollow ground with a good belly for skinning. Something like a Buck Special http://www.knifecenter.com/knifecent...ages/BU119.jpg is very versatile. Plus, if it's sharp and you've got steady hands you can (kinda) fillet a fish with one. Well, skin and gut one, anyway. Handle? Up to you, but I like synthetics because they are VERY durable and are impervious to water, blood, etc. 2) A jointer/chopper. A large flat-ground knife with a thick spine, or (my preference) a small hatchet. Chopping thru joints or bones is tiring and messy, but easy with a hatchet. You could use a folding saw, but a hatchet is good for lots of stuff: cutting wood, driving in tent pegs, cracking a skull to get really good antlers, etc. Wood handle is fine, but again, I like synthetic. http://www.buffalogapoutfitters.com/...1622/SW670.gif Hope this helps!

10-23-2009, 03:13 AM	#3
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Specific characteristics for dissecting Bambi User I use a 6" boning knife for everything Here.... If you are looking for a high end, fancy knife, look elsewhere, but this is one (I own two) that I carry in my pack to dress out wild hogs/deer then use the same knife to process the game... Later, the same knife will be used to slice tomatoes/peppers, etc, year after year... I would never use a hatchet on my harvest... All one has to do is to move the joint around while sliding the blade in there and he will find the tendons, everything will separate beautifully... A little practice eliminates a lot of bone fragments and a messy job. I use a sharpener like this one. Like I said, it isn't a fancy knife, but I have fancy knives that are left on the shelf, oh hell I love them, I like to hold them and polish on 'em, but when it comes down to the nut cutting I want something that works and this 'El Cheapo does! The first one I got was given to me by a friend who worked at Supreme Beef Processors, Inc. Everyone there had one of these knives on their side and used it as their "Do all" blade. As do I. I really want to buy some nice JA Henckels for the kitchen some day, but for now and for years past, these have been working great. Crpdeth __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-23-2009, 09:16 AM	#4
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi Thanks for the suggestions and information. One thing really worries me is having my hand slip after blood gets on stuff; I was thinking that wood or staghorn would be best for nonskid handle material. That 6" boning knife is pretty nearly exactly what I'd envisioned when I first started thinking about this stuff. I was picturing a 7" blade, but the shape is the same. Everything I could find in that shape was a fillet knife which had been made to be thin and flexible. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:36 PM..

10-24-2009, 01:31 PM	#5
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Specific characteristics for dissecting Bambi While I understand your fear in this facet, User, I will assure you that I have never had my hand slip around on the handle, regardless of what part of the process I was involved in, which as you have mentioned, does get a little messy... Crpdeth __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-24-2009, 06:30 PM	#6
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi Any experience with the Fallkniven F4? I basically see it as a need for a knife that I can use to puncture, scrape, slice, cut, bone, & gut, and all in a way that won't let nasty stuff get on the meat. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:37 PM..

10-25-2009, 09:27 AM	#7
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi ..... __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:35 PM..

10-25-2009, 10:10 AM	#8
carver TFF Moderator/Host Join Date: Jul 2008 Location: DAV, Deep in the Pineywoods of East Texas, just west of Shreveport, LA Contributor Posts: 11,301	Re: Specific characteristics for dissecting Bambi For thousands of years, man has used flaked stone to skin, and butcher game. Today we have good steal knives. I skin, and butcher at home. The knife I take with me on the hunt is for field dressing the game only, and I have done this with a pen knife. My point here is that any good knife will get the job done. You don't have to spend a lot of money, but if you have it to spend, then buy what you want. __________________ Y'all be safe now, ya hear! Lamentations Chapter 5: 1. Remember, O LORD, what is come upon us: consider, and behold our reproach. 2. Our inheritance is turned to strangers, our houses to aliens. 3. We are orphans and fatherless, our mothers [are] as widows. 5. Our necks [are] under persecution: we labour, [and] have no rest. 16. The crown is fallen [from] our head: woe unto us, that we have sinned! 21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old. Last edited by carver; 10-25-2009 at 10:12 AM..

10-25-2009, 02:51 PM	#9
44alltheway Member Join Date: Oct 2009 Posts: 11	Re: Specific characteristics for dissecting Bambi I just use one knife to field dress and then take the rest home. The one I use has a guthook that really helps. http://www.knifecenter.com/knifecent...mages/691n.jpg I once had the point of a blade go into the lower gut and after that I always used the gut hook! __________________ Cover, not concealment.

10-25-2009, 03:37 PM	#10
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi Damitall!~ I forgot all about the flaked stone! And I've got plenty of rocks laying all around for free! Reminds me of a Star Trek episode, "City on the Edge of Forever": Spock says, "I am endeavoring, Madam, to construct a mnemonic memory circuit using stone knives, and bearskins." __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state.

10-25-2009, 08:11 PM	#11
45nut Advanced Senior Member Join Date: Jul 2006 Location: Dallas, TX Posts: 3,428	Re: Specific characteristics for dissecting Bambi 6" curved boning knife I use a Buck 104 and a Schrade with a gut hook in the field for the gutting, skinning and quartering. Once I get home, my 2 6" boning knives reduce my deer to roasts and burger in no time. I can bone out a ham in 45 minutes and a shoulder in about 20. I could do it with field knives, but why when the boning knives work so well. Crpdeth is right on!!!!!!!!!!! __________________ A gun is a tool, Marian; no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that. Shane Nemo me impune lacesset We recall the case of the Shoshone war band which showed up complete with one 30-30 rifle per man the week after Pearl Harbor, and simply wanted to have the enemy pointed out to them. "We hear there's a war going on and we want to go fight it." Jeff Cooper *KCCO* Last edited by 45nut; 01-07-2010 at 01:50 PM..

10-26-2009, 08:20 AM	#12
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi Well, 45Nut and Crpdeth, what do you think of this one: Fallkniven F4 "Butchering/Filleting Knife" Overall Length: 10 3/8 in. Blade Length: 6 1/8 in. Blade Steel: Lam. VG10 Stainless Steel Handle Material: Thermorun E Blade Hardness: 59HRC __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state.

10-26-2009, 08:27 AM	#13
45nut Advanced Senior Member Join Date: Jul 2006 Location: Dallas, TX Posts: 3,428	Re: Specific characteristics for dissecting Bambi Looks good to me, but I like a curved blade better. You will find that most folks that do or did butcher for a living like the curved blade. It seems to me that as you make your stroke with your knife hand, the curved blade gives you a little more margin of error in order to keep your hand holding the meat/fat/silverskin out of harm's way __________________ A gun is a tool, Marian; no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that. Shane Nemo me impune lacesset We recall the case of the Shoshone war band which showed up complete with one 30-30 rifle per man the week after Pearl Harbor, and simply wanted to have the enemy pointed out to them. "We hear there's a war going on and we want to go fight it." Jeff Cooper *KCCO*

10-26-2009, 01:42 PM	#14
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Specific characteristics for dissecting Bambi I have to apologize first, User because in my haste I sent you a link to a straight blade, not until 45nut's post did I realize what I had done and I'm glad you didn't jump up and buy the wrong ones... Although, my Dad was a butcher for many years and I acquired one of his straight blade boning knives (wooden handle) and I like it... Just not as well as the slight curve. Heres a link to the one's I have. http://www.cutleryandmore.com/details.asp?SKU=749 The first two knives you posted are good lookers... I wouldn't mind owning them, but for a do all knife I'd go for that Fallkniven F4 first and see how you like it... If you buy that one, I'd sure like a Sit-Rep on it because I'd like to have it... What is the purchase price on that? BTW, going back to having your hand slip on the handle... I'd be much more careful about which buddy you allow to help you undress the game than I would about that. Your friends who wouldn't hurt you for the world will slap you across the back of the hand with a razor sharp blade in an instant. Hurts too!!! Here's a pic of my little helpers that I just snagged for ya. Good luck in your search. Crpdeth Attached Images __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-26-2009, 06:32 PM	#15
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi 6" straight, stiff, Forschner boning knife, rosewood handle: __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:38 PM..

10-26-2009, 06:52 PM	#16
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi The F4 is six oz., 2.5mm thick, 6" blade (nominally, actually 150 mm), and costs 76.57. That's a good bit more than the Forschner which cost in the low $20's. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:38 PM..

10-27-2009, 09:33 AM	#17
Oldeyes V.I.P. Member Join Date: Oct 2006 Location: Ohio Posts: 221	Re: Specific characteristics for dissecting Bambi You have made some good choices for the stated deer processing tasks that you wish to accomplish. I also share your concern regarding the potential slippage in my hand of a blood covered knife handle. So, many years ago I decided to explore the cutlery that professional butchers and meat processors use. Many of the professional butchering knives can be had in a model with molded in hand guards to prevent either push or push and pull butchering action slippage. In my quest for a value oriented working knife solution I eventually settled on the Dexter-Russel knife line as they are very high commercial quality, have excellent handles and they are made out of excellent steel that holds a superb working edge even in particularly nasty processing applications. I have a couple of high line quality and very nice specialty knives, but when it comes down to actual production butchering it is almost impossible to beat the entire line of Dexter-Russel knives, plus they are by comparison VERY affordable. Dexter-Russel also has a truly mind boggling array of specialty butchering knives to choose from. http://www.dexter-russell.com/produc...ing_knives.htm

10-29-2009, 06:46 PM	#18
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi That's a good source, OldEyes, thanks. They do have just about everything known to man by way of knives. One thing bothered me, was that they were pretty light on specifications. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:39 PM..

11-02-2009, 05:46 PM	#19
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Specific characteristics for dissecting Bambi User... Sounds good! I think you'll be pleased with the purchases you've made. I've recently helped my Dad do a little work at his house and came across a knife similar to the 8" Breaking knife you posted, from his butchering days. I may have to steal it. Oh, and the Becker Tac Tool... I think you are going to LOVE it. Here's mine. Crpdeth Attached Images __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

11-02-2009, 06:51 PM	#20
user Advanced Senior Member Join Date: Oct 2007 Location: Northern piedmont of Va. and Middle of Nowhere, West Virginia Posts: 1,013	Re: Specific characteristics for dissecting Bambi My father always bought junk because it was cheap, and then complained when it failed to deliver according to his expectations. I learned from his example to buy stuff that's good value = an appropriate price for something that's really going to do what's needed and to last. __________________ ===== Daniel L. Hawes - 540 347 2430 - HTTP://www.VirginiaLegalDefense.com By the way, nothing I say on this website as "user" should be taken as either advertising for attorney services or legal advice. Everyone having a question regarding the application of law to the facts of their situation should seek the advice of an attorney competent in the subject matter of the issues presented and licensed to practice in the relevant state. Last edited by user; 05-29-2010 at 12:39 PM..

11-02-2009, 07:26 PM	#21
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Specific characteristics for dissecting Bambi I agree and have to admit that my Dad is the same in many respects... Well, it depends on what he is buying. I was once helping him trim some shrubs on his place and he was complaining about some "loppers" that he was using... I pointed to the 3.99 price tag still stuck to it and replied "Here's your problem" LOL! He had bought them at a pawn shop that gets in some cheap tools on a truck. We got a good laugh out of that one, but the truth is that you usually get what you pay for. I suggested the Forschners because they just simply work, year after year, better than some of the higher priced blades that I've tried. Anyway, looks like you have a nice collection now and I expect to see some pictures of your butchering skills this season... I hope to post up some of mine as well! Crpdeth __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

11-10-2009, 06:27 PM	#22
wpage Advanced Senior Member Join Date: Aug 2009 Posts: 1,471	Re: Specific characteristics for dissecting Bambi I always carry my multitool & when hunting a Buck 6" blade for the work on whitetails...

01-07-2010, 11:48 AM	#24
Roadkil V.I.P. Member Join Date: Jan 2010 Location: SW Ohio Posts: 184	Re: Specific characteristics for dissecting Bambi Very late on this, but hey I just found this site. Here is my .02 worth of information. I use a folding buck knife for gutting and general clean up of the animal in the field. When I am ready to process my deer I use the same buck knife, after it has been washed, to skin it, then wash it again and quarter the animal out. I also use a hack saw to cut off the ribs, back bone, and neck, and then a flexible 8” fillet knife to process the quartered out deer into whatever final cuts I am making. The above 3 items have served all my processing needs over the last 10 years. I also carry a Case mini copper lock pocket knife with me and a smaller pocket knife in my backpack in case I forget the Buck knife, loose it, or if it breaks. As someone above mentioned you can gut a deer in the woods with a regular pocket knife if need be, you more than likely will not split the rib cage, but you can get the animal gutted and cooled off just the same.

01-07-2010, 01:04 PM	#25
evan756 Member Join Date: Jan 2010 Location: regina sk Posts: 13	Re: Specific characteristics for dissecting Bambi i have a kershaw 5 inch fixed blade that i use for almost everything wether it is moose or whitetail. i find that anything bigger tends to find my fingers. also one feature about this knife that i like is the rubber handle easy to hold and dose not slip out of your hand. As fare as i am conserned ill never need another knife again last year i managed to help gut and skin 4 moose on one sharpen and touched it up before the 5th.