Post by HarryJenkins on May 1, 2018 13:28:53 GMT -6
Hi,
After processing some deer and other animals this year. I am really starting to question the designs of hunting knives on the market today (not just spyderco models).
The deer I just processed was done with a 4" rapala fillet knives. I was able to gut, skin, and butcher the whole deer with this one knife with ease! The thin sharp blade cut through the hide,meat,joints like a razor blade. The upswept curve blade allowed me to use more blade area to skin without puncturing the hide. Most importantly the narrow blade made easy work of removing the meat from the bones especially in tight areas.
I am not the only one who feels this way. I spoke to a butcher and he says he uses a boning knife (similar to fillet knife) for butchering as well. He said this is common practice with most butchers........I also spoke with some other non knife enthusiast hunters who process their own meat who have learned the hard way that a fillet knife or a thin boning knife gets the job done quicker and easier as well.
It really makes me wonder if the typical drop point hunting knife with belly and thicker blade sounds great in theory but falls short in real world application. Maybe I am missing something that someone could explain or show me.
I am in no way bashing the current hunting knives on the market or their design. My real intent was to bring awareness to others. If I have known the benefits of a thin narrow knife years ago. My deer processing would have been a lot more pleasurable,cleaner,and quicker. Thats just deer! Where the knife really shines is in smaller game like pheasants,turkeys, and waterfowl.
Anyone else with the same experience?
Please help.
I didn't find the right solution from the Internet.
References
www.spyderco.com/forumII/viewtopic.php?t=53115
Business analytics video
Thanks
After processing some deer and other animals this year. I am really starting to question the designs of hunting knives on the market today (not just spyderco models).
The deer I just processed was done with a 4" rapala fillet knives. I was able to gut, skin, and butcher the whole deer with this one knife with ease! The thin sharp blade cut through the hide,meat,joints like a razor blade. The upswept curve blade allowed me to use more blade area to skin without puncturing the hide. Most importantly the narrow blade made easy work of removing the meat from the bones especially in tight areas.
I am not the only one who feels this way. I spoke to a butcher and he says he uses a boning knife (similar to fillet knife) for butchering as well. He said this is common practice with most butchers........I also spoke with some other non knife enthusiast hunters who process their own meat who have learned the hard way that a fillet knife or a thin boning knife gets the job done quicker and easier as well.
It really makes me wonder if the typical drop point hunting knife with belly and thicker blade sounds great in theory but falls short in real world application. Maybe I am missing something that someone could explain or show me.
I am in no way bashing the current hunting knives on the market or their design. My real intent was to bring awareness to others. If I have known the benefits of a thin narrow knife years ago. My deer processing would have been a lot more pleasurable,cleaner,and quicker. Thats just deer! Where the knife really shines is in smaller game like pheasants,turkeys, and waterfowl.
Anyone else with the same experience?
Please help.
I didn't find the right solution from the Internet.
References
www.spyderco.com/forumII/viewtopic.php?t=53115
Business analytics video
Thanks