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Thread: Skinning knife

  1. #61
    Boolit Buddy
    Join Date
    Jul 2011
    Location
    Texas
    Posts
    183
    I've been using $10-$15 Cold Steel knives to clean hogs. Mostly, I use their Canadian belt knife. They hold an edge well.

  2. #62
    Boolit Buddy Static line's Avatar
    Join Date
    May 2014
    Location
    Northeast Ohio
    Posts
    165
    Cutting warm protein will give a carbon blade a nice bluish patina. Using mustard or vinegar will give a forced patina as well but make sure to follow with baking soda paste to prevent rusting.

  3. #63
    I'm A Honcho!
    bluejay75's Avatar
    Join Date
    Mar 2017
    Posts
    1,169
    I use what the butcher shops use. Most skinning knife designs are designed to attract hunters not usefullness. Case in point...you will never see a drop point Buck Skinner (my preference before i wised up) being used in a deer processing outfit.

    While youre at it, get a stiff wide 5 inch boning knife as well. These two knives will do a lifetime of deer and hogs and for the price you can buy three of each.

    Wood handle beef skinner is on sale for 13 dollars. Buy a cheap knife roll and keep a carbide sharpener or stone and latex gloves rolled up with it.

    https://www.katom.com/135-06221.html...zmap=135-06221

    For the price of 1 buck skinner knife that looks cool on your hip but doesnt skin worth a flip compared to a true skinning knife.
    You never know how you rank amongst men 'til you have seen what will break another man.
    The original "Bluejay" US Army/ US Navy 1945-1970.

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Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check