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Old June 9, 2014, 11:47 AM   #51
sm
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Join Date: February 5, 2002
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Most often a Case yellow handle, with CV blades, such as Slimline Trapper or Sodbuster Jr.

While I do have some custom fixed blades, I most often will use a Mora No.1 Classic, or Mora Clipper with carbon steel blades.
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Old June 12, 2014, 09:34 AM   #52
Deerhunter
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I use a Gerber Paraframe I to gut deer. They sharpen up easily, they are cheap (around $20 at WalMart) and they are easy to clean even though it is a folder.
http://www.gerbergear.com/Essentials...knife_22-48446

Buddy bought one of those Outdoor Edge Razor-Lite series knives. Used one blade to break down a 70 pound pig with no issues. I am getting ready to pick one up for myself
http://www.outdooredge.com/category-s/31.htm
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Old June 13, 2014, 08:35 PM   #53
Bigfatts
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My main knife is a Muela Rhino. Steel is 14C28N Sandvick. Takes a razor edge, holds it pretty well and is easy to sharpen. I mostly hunt hogs and that hair can play hell with a cheap blade. Prior to buying the Muela I ised some Wal Mart Gerber for years. Always had to hit it with the steel a time or two mid-hog. The Muela skinned a whole decent sized boar and never showed any sign of dulling. Didn't hunt much last year so didn't get to do any extensive testing so that's all I can say for now. I also carry a White River Knife and Tool Knucklehead. It's S30V and is quite a value. Haven't got to skin anything with it yet though.

The Muela
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Old June 13, 2014, 09:59 PM   #54
Mike1
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+ 1 Water-Man. I've been using a Cold Steel Master Hunter since 1996. Works well on elk, mule deer, pronghorns, Blue Grouse, bunnies and trout.
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Old June 14, 2014, 12:48 AM   #55
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Old June 15, 2014, 10:39 AM   #56
kraigwy
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Quote:
To those who use folders, how does one clean all the blood out of them? Short of dishwasher on "pots and pans" ....
Rinse in cold water. Real simple.
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Old June 17, 2014, 10:59 AM   #57
Panfisher
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Blood washes out easy, its the fat that is more difficult to get. But a minute or so under running hot tap water and it disappears. Wipe it down, maybe a drop of oil on the hinge and good for another hunt.
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Old June 17, 2014, 12:06 PM   #58
Wyosmith
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Longer size Swiss Army Knife with the saw.

The stainless blades don’t hold a super good edge, but they get through an elk. I carry an E_Z Lap diamond sharpener in my pack for it.

I have used these knives for everything from small game to buffalo and moose. The saw will cut through the lower part of an elk pelvis in about 90 seconds so I can "core them" and let the legs lay out flat.
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Old June 17, 2014, 01:27 PM   #59
Deerhunter
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Quote:
To those who use folders, how does one clean all the blood out of them? Short of dishwasher on "pots and pans" ....
Quote:
Rinse in cold water. Real simple.
Quote:
Blood washes out easy, its the fat that is more difficult to get. But a minute or so under running hot tap water and it disappears. Wipe it down, maybe a drop of oil on the hinge and good for another hunt.
That is the reason I use the Gerber Paraframe knives. Run them under some warm water and then use a toothpick to clean out any fat that is left in them. Really easy to clean the way they are made.
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Old June 22, 2014, 04:16 AM   #60
David_S
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Quote:
Longer size Swiss Army Knife with the saw.

The stainless blades don’t hold a super good edge, but they get through an elk. I carry an E_Z Lap diamond sharpener in my pack for it.
X2
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Old June 22, 2014, 10:12 PM   #61
Rifletom
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An A.G. Russell lock-back folder, 2&3/4" drop point blade. Best damn knife I've ever used on deer. Some kind of Japanese steel,VG-10?,comes to mind,but, that knife stays SHARP! Anything heavy, like splitting, gets the Buck 110. Another very good knife.
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Old June 23, 2014, 02:17 PM   #62
Barnacle Brad
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Kershaw 'Wildcat Ridge' 3140 stainless lock back, 3.5" clip point for all field dressing, breaking down legs and skinning. Clip point is excellent for reaming the bung and getting under the skin of the legs to open them up. A few licks with the EZ LAP keeps it razor sharp and I like that there is not a chance of losing it while hiking when sheathed.

Henkel stainless 6" boner for breaking down quarters, backstrap and tenderloin.

For cutting steaks I use a knife with a thin 8" blade. The handle is ergonomically set above the knife edge. It is a bastard I picked up at the Goodwill or Starvation Army for a buck and it is my favorite knife in the kitchen.

Why guys insist on hacking through the pelvic bone is beyond me, except Elk size game. It is so easy to skin down to the tail and ream the bung. Cut the goozle and pull down the cavity, then pull the ahole through the pelvis - done.
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Old July 2, 2014, 11:36 AM   #63
1tfl
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A cheap $14 Mora knife I got from e-bay couple years ago.
For me it's the perfect knife for gutting, skinning, quartering deer and hogs.
That Swedish blade material is great!
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