I've been using $10-$15 Cold Steel knives to clean hogs. Mostly, I use their Canadian belt knife. They hold an edge well.
I've been using $10-$15 Cold Steel knives to clean hogs. Mostly, I use their Canadian belt knife. They hold an edge well.
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.
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.
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 |