Deer hunting BS thread

Gonna throw out that i usually have my knives gum up when you skin deer regardless of sharpness or quality. Like fat (snot) or whatever is whats gumming them up

 

I also assumed you were talking about skinning knives. For butchering u just use a fillet knife that i polish a little before each deer

 

I only use the Razor Blaze for gutting and skinning anymore. After I'm done with that throw out the blade and pop a replacement in for next time.

$36 OUTDOOR EDGE RazorBlaze, RB-20, 3.5" Replaceable Blade Folding Hunting Knife, Non-Slip Rubberized TPR Handle (Blaze Orange)

https://www.amazon.com/Outdoor-Edge...F8&qid=1517091118&sr=8-1&keywords=razor+blaze

 

that blaze looks great, mebbe i can put my old guttin, skining knives on the shelf for back-up, thanks for the post.

 

Got 6 back strap steaks all juiced up and now they are patted off and sittin open in the fridge to dry out a bit for tomorrow night

 

I've got a couple of Doziers in a Loveless style that I use for most of my hunting. They are good quality blades that I completely skin and process 4 deer with in between sharpening. They are good for one elk or one moose but start getting dull toward the end and I just switch to the other to finish processing.

 

I'm at work, so I have limited access to my pictures, but i do have this one of my main hunting knife. I have no idea how many deer this has skinned and processed, as well as used on moose, elk, goat, and caribou, but it is a lot. Don't ask why I have this pic at work

 

I might have to put in an order now.

3 year backlog

 

I get mine from AG Russell. They usually have some in stock.

 

Do you have any of Doziers folding knives?

 

No. He made his name on full tang blades and that's all I've used. I would bet the folding knives are high quality though.

 

https://m.ebay.com/itm/Bob-Dozier-C...826873?hash=item2a9df6d979:g:1-EAAOSw3wVaa2qJ
Better get on it lol

 

Customer should be happy

 

clean, whut do you charge?

 

Thanks. $75

 

Buck vanguard...Not a real super expensive knife but for gutting, skinning and quartering holds the edge through one moose and easily skins one deer and quarters. I use this in conjunction with a fillet knife for processing. 420HC steel. relatively easy to sharpen and keeps edge quite well.


https://kitchen.institute/products/...MI26bqp4T82AIVxbfACh3TtQgcEAQYAyABEgKlVvD_BwE

 

also its not a large knife so it works great IMO. Ive skinned quite a few deer already and cut up a moose in 2016, been my favorite knife thus far.

 

My old leather washer Case has served me well for many seasons. I also carry the little no-name neck knife.

 

That bottom blade appears to be a Dean Oliver version of this knife:
https://www.trackofthewolf.com/Categories/PartDetail.aspx/464/1/KNIFE-FT
Sweet cutlery