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Joined: May 2011
Posts: 56,399 Likes: 10
Campfire Kahuna
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Campfire Kahuna
Joined: May 2011
Posts: 56,399 Likes: 10 |
Outdoor Edge replaceable blade knife with the orange grippy handle so I won't set it down and lose it. Love it. Have plenty of good knives too, but I just don't like sharpening knives anymore.
_______________________________________________________ An 8 dollar driveway boy living in a T-111 shack
LOL
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Joined: Jun 2001
Posts: 4,292 Likes: 11
Campfire Tracker
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Campfire Tracker
Joined: Jun 2001
Posts: 4,292 Likes: 11 |
I've been getting by with a Case XX Trapper and a folding saw from Gerber for more than 20 years. See no reason to change something that has been working well. But that is just me.
You get out of life what you are willing to accept. If you ain't happy, do something about it!
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Joined: Feb 2002
Posts: 13,678 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2002
Posts: 13,678 Likes: 2 |
I use nothing but a havalon piranta to take a deer (or anything else, including moose) from being whole to completely skinned, quartered and broken down.. At times I will also carry a Wyoming Saw or a Gränsfors Bruk outdoor axe, for taking off skull plates.
I may as well sell my other knives, but old habits die hard so I still carry a sturdy fixed blade in my pack. I haven't used it in years though. I need to try one of those Havalons. Get the Gerber version, Vital I think it's called. Pretty much the same thing, but changing blades is way easier/safer on the Gerber. I have both and very much dig a small, sharp, flexibile blade for taking critters apart. I use a #60A blade in one for most of the work, but use a #70 blade in the other. The #70 has a rounded tip making it very good for skinning.
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Joined: Dec 2002
Posts: 32,255 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2002
Posts: 32,255 Likes: 4 |
I always carry a sharp knife and a Sagan Saw. This year I used a Pendleton Lite Hunter from Cold Steel, a Harvey King small game, and an Opinel #9
If we haul them back to camp before field dressing them, I'd skip the Sagan Saw and use a pair of limb loppers to cut the pelvic bone.
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Joined: Mar 2019
Posts: 584
Campfire Regular
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Campfire Regular
Joined: Mar 2019
Posts: 584 |
Tomahawk and a filet knife or other sharp skinning knife.
Last edited by JackRyan; 11/23/20.
""Mute the Greeniacs. Open the pipeline. Bury the Russians." - JPR - 2022
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Joined: Jun 2002
Posts: 11,966 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2002
Posts: 11,966 Likes: 2 |
The little Barky on the bottom.
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Joined: Dec 2004
Posts: 17,257 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Dec 2004
Posts: 17,257 Likes: 1 |
Outdoor Edge replaceable blade knife with the orange grippy handle so I won't set it down and lose it. Love it. Have plenty of good knives too, but I just don't like sharpening knives anymore. I like that one too. Can skin a couple deer before blade needs changing out, and blades are fairly cheap. I keep an old Buck Vanguard for the heavy-duty cuts.
Now with even more aplomb
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Joined: Sep 2010
Posts: 19,179
Campfire Ranger
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Campfire Ranger
Joined: Sep 2010
Posts: 19,179 |
I use Gut Hooks every time. I have one that zips the hide. I don't recall ever seeing a tool used for zipping the hide other than my knife.....can you post a pic/link? I have an 'old' Winchester brand skinner with gut hook. It's g h is on the larger size and works great on zipping the hide. I have a Remington lock folder with a small gut hood. It's great for opening the body cavity. The Win is a great skinner and the larger gut hook works 'better' on the hide. The Rem gut hook is smaller and is better on the thinner abdomen layers w/o 'hooking' the entrails. Both g hs can be sharpened with a ceramic stick.
Last edited by jwall; 11/23/20.
jwall- *** 3100 guy***
A Flat Trajectory is Never a Handicap
Speed is Trajectory's Friend !!
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Joined: Oct 2013
Posts: 2,264
Campfire Regular
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Campfire Regular
Joined: Oct 2013
Posts: 2,264 |
Did two does this past Saturday with the new stonehocker spike
Also did two with a cheap kershaw just because buddy thought his cheap kershaw was as good as the spike. It ‘twasnt but still worked out okay
Never split pelvis personally. Skin and Quarter out with just a knife. Don’t need axe or saw. Some do use them and I respect that. More than one way to skin that cat for sure
Although maybe I should tell the Wife I been doing it wrong and buy a sweet hatchet!!!
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Joined: Jan 2006
Posts: 4,717 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Jan 2006
Posts: 4,717 Likes: 2 |
Outdoor Edge replaceable blade knife with the orange grippy handle so I won't set it down and lose it. Love it. Have plenty of good knives too, but I just don't like sharpening knives anymore. I like that one too. Can skin a couple deer before blade needs changing out, and blades are fairly cheap. I keep an old Buck Vanguard for the heavy-duty cuts. Gutted and skinned 4 bucks last week with that knife. Just for kicks, I touched the blade up on the Spyderco Sharpmaker after each deer and it only took about 30 seconds to get the blade shaving sharp again. The same blade, has been used to gut and skin 6 deer now. I know those replaceable blade knives have no "soul", but they sure are convenient. And I actually enjoy sharpening a knife.
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Joined: Apr 2014
Posts: 803
Campfire Regular
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Campfire Regular
Joined: Apr 2014
Posts: 803 |
I don’t gut them any more. Just skin them, take the back straps, debone the hindquarters and the shoulders.
Being a hobbiest woodworker, I’m a whiz at sharpening, so I do some rough work with my pocket Griptilian and then the detail work with a thin blade Browning folder.
Somewhere years ago I read where somebody no longer gutted the deer. So I couldn’t help but wonder why I was getting them, other than the fact that I had been gutting them for 40 years without ever asking myself why. So I quit doing it.
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Joined: May 2011
Posts: 56,399 Likes: 10
Campfire Kahuna
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Campfire Kahuna
Joined: May 2011
Posts: 56,399 Likes: 10 |
Outdoor Edge replaceable blade knife with the orange grippy handle so I won't set it down and lose it. Love it. Have plenty of good knives too, but I just don't like sharpening knives anymore. I like that one too. Can skin a couple deer before blade needs changing out, and blades are fairly cheap. I keep an old Buck Vanguard for the heavy-duty cuts. 24 blades about 40 bucks. A lifetime supply.
_______________________________________________________ An 8 dollar driveway boy living in a T-111 shack
LOL
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Joined: Dec 2016
Posts: 3,781 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Dec 2016
Posts: 3,781 Likes: 1 |
I don’t gut them any more.. . . .
Somewhere years ago I read where somebody no longer gutted the deer. So I couldn’t help but wonder why I was getting them, other than the fact that I had been gutting them for 40 years without ever asking myself why. So I quit doing it. Been 10 years or more since I opened up a deer. Because of all the parasites and new diseases going around, I won't eat deer innards anymore, plus I don't like getting all that splintery smashed bone in my hands. Way worse than cactus spines
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Joined: Aug 2006
Posts: 22,957 Likes: 21
Campfire Ranger
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Campfire Ranger
Joined: Aug 2006
Posts: 22,957 Likes: 21 |
lemme guess. Mask-tard, too?
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Joined: Aug 2005
Posts: 10,041 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2005
Posts: 10,041 Likes: 1 |
knife, sagen saw, my version of a deer zipper. Buck cross lock as backup for all of the above.
Trying a butt out tool that was given to my by a fellow hunter in the crew. First attempt broke off some of the gut in the channel so jury is out still.
Other than that, How was the show Mrs. Lincoln?
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Joined: Mar 2006
Posts: 14,592 Likes: 12
Campfire Outfitter
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Campfire Outfitter
Joined: Mar 2006
Posts: 14,592 Likes: 12 |
Outdoor Edge replaceable blade knife with the orange grippy handle so I won't set it down and lose it. Love it. Have plenty of good knives too, but I just don't like sharpening knives anymore. I like that one too. Can skin a couple deer before blade needs changing out, and blades are fairly cheap. I keep an old Buck Vanguard for the heavy-duty cuts. Gutted and skinned 4 bucks last week with that knife. Just for kicks, I touched the blade up on the Spyderco Sharpmaker after each deer and it only took about 30 seconds to get the blade shaving sharp again. The same blade, has been used to gut and skin 6 deer now. I know those replaceable blade knives have no "soul", but they sure are convenient. And I actually enjoy sharpening a knife. +3 I’ve done a couple of moose and a few deer with the same blade, running it over a honing steel from time to time. The nice thing about these OE blades is that they’re sturdy enough to break apart a deer sternum, and they can be sharpened a bit so you can prolong blade replacement. Blade changes are easy and safe, too. When the edge gets too dull to bring back with some honing, I swap it out. Used this way, blades are very cheap and a bulk pack will get a guy a lot of cutting.
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Joined: Aug 2002
Posts: 14,074
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Aug 2002
Posts: 14,074 |
We've always dropped our deer at the processor so we could get jerky, sticks, etc. but I'm thinking about cutting them up and doing this ourselves next year. So for you guys that process your own, do you remove all the meat in the field and bring it home in coolers or do you bring the deer home and clean it up there? If you have a nice setup for processing, I'd appreciate details and pics!
Biden's most truthful quote ever came during his first press conference, 03/25/21. Drum roll please...... "I don't know, to be clear." and THAT is one promise he's kept!!!
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Joined: Apr 2012
Posts: 1,835
Campfire Regular
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Campfire Regular
Joined: Apr 2012
Posts: 1,835 |
Schrade golden spike knife and a sagen saw
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Joined: Mar 2007
Posts: 20,296 Likes: 24
Campfire Ranger
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Campfire Ranger
Joined: Mar 2007
Posts: 20,296 Likes: 24 |
We've always dropped our deer at the processor so we could get jerky, sticks, etc. but I'm thinking about cutting them up and doing this ourselves next year. So for you guys that process your own, do you remove all the meat in the field and bring it home in coolers or do you bring the deer home and clean it up there? If you have a nice setup for processing, I'd appreciate details and pics! I prefer to gut them in the field and get them out and home whole if possible, but simply so that I don't have to deal with so much dried, crusty meat. Other people don't seem to have an issue with that though. I assume you hunt Nebraska, and if so then getting them out whole should be routine (I'd guess), vs breaking them down in the field and packing the pieces out. My critters are usually brought out in pieces though, and if it hot out then they'll go in a cooler with ice. Regardless, any browned, oxidized meat can be ground and you'll never know the difference. I'd suggest grinding twice though. You can take all the trim and scraps to the processor for grinding, even if you cut all the steaks and roasts yourself.
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Joined: Feb 2004
Posts: 10,128 Likes: 4
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2004
Posts: 10,128 Likes: 4 |
We've always dropped our deer at the processor so we could get jerky, sticks, etc. but I'm thinking about cutting them up and doing this ourselves next year. So for you guys that process your own, do you remove all the meat in the field and bring it home in coolers or do you bring the deer home and clean it up there? If you have a nice setup for processing, I'd appreciate details and pics! I prefer to gut them in the field and get them out and home whole if possible, but simply so that I don't have to deal with so much dried, crusty meat. Other people don't seem to have an issue with that though. I assume you hunt Nebraska, and if so then getting them out whole should be routine (I'd guess), vs breaking them down in the field and packing the pieces out. My critters are usually brought out in pieces though, and if it hot out then they'll go in a cooler with ice. Regardless, any browned, oxidized meat can be ground and you'll never know the difference. I'd suggest grinding twice though. You can take all the trim and scraps to the processor for grinding, even if you cut all the steaks and roasts yourself. Ditto what The Tinman said. He really knows his meat... Fillet knives work well for trimming. I grind at home and also have a big stuffer that's used to fill plastic bags with ground meat as well as stuffing sausage casings. Large plastic tubs work well for putting your meat in.
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