Going to have Rainshadow's [Alex] son make me a boning knife to match my little skinner , and get Andrew Nunley to make me a matching boning knife like the skinner I got from him .
PRESIDENT TRUMP 2024/2028 !!!!!!!!!!
Posted by Bristoe The people wringing their hands over Trump's rhetoric don't know what time it is in America.
I skinned and butchered 8 deer and never touched up the blades on a Trapper set....
I have all their knives, they are unbelievable!
A trapper friend of mine skinned 300 beaver with one until it needed a sharpen.
YOU will NOT be dis satisfied.
McCroskey knives make a lot of custom knives look like junk when it comes to a using knife. I skinned and boned out two bull elk with their Elk Skinner, still would shave you!
I used a Zero Tolerance model 301 from field dressing to cutting steaks and roasts. I forget what steel it is, but I think it's Crucible Metallurgy powdered stainless. It's a Strider Clone with a collaboration from Ken Onion. It's only a 4" blade, but worked fine with the aggressive recurve shape. The tip is pretty broad, but being that short, it offers dexterity. There are better blades for gutting, skinning, boning, and further processing. I like a thin high carbon short and the same for long. It doesn't matter as long as it's sharp and quality. My uncle was a famous butcher in these parts as far as butchers used to be known. He passed away and gave my Dad and me his most used tools of a lifetime. Those are my go to when not in the field. However, it was fun using a professional fighters blade for processing. It shows what can be done in real world defensive applications without harm.
I skinned and butchered 8 deer and never touched up the blades on a Trapper set....
I have all their knives, they are unbelievable!
A trapper friend of mine skinned 300 beaver with one until it needed a sharpen.
YOU will NOT be dis satisfied.
McCroskey knives make a lot of custom knives look like junk when it comes to a using knife. I skinned and boned out two bull elk with their Elk Skinner, still would shave you!
Bullshit
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
I used a Zero Tolerance model 301 from field dressing to cutting steaks and roasts. I forget what steel it is, but I think it's Crucible Metallurgy powdered stainless. It's a Strider Clone with a collaboration from Ken Onion. It's only a 4" blade, but worked fine with the aggressive recurve shape. The tip is pretty broad, but being that short, it offers dexterity. There are better blades for gutting, skinning, boning, and further processing. I like a thin high carbon short and the same for long. It doesn't matter as long as it's sharp and quality. My uncle was a famous butcher in these parts as far as butchers used to be known. He passed away and gave my Dad and me his most used tools of a lifetime. Those are my go to when not in the field. However, it was fun using a professional fighters blade for processing. It shows what can be done in real world defensive applications without harm.
Moe---Ron
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
The traditional boners from French and German factories are 5". What I grew up with, like the Buck 118 at 4.5", the Randall 10-5" made the DR and Forschner seem WAY too flexy and quick to dull.
When I found Makers who had realized this and were making KICK-ASS replacements I was sold...
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
Moral of the story is that you can talk to half a dozen meat cutters and get different answers on preference. Anyone with experience can take any decent blade and get the job done. I simply enjoy rotating through the collection and putting a variety of blade shapes and steel to use.
Some have room to learn and others are too arrogant.
"Pride goeth before destruction, and an haughty spirit before a fall."
Moral of the story is that you can talk to half a dozen meat cutters and get different answers on preference. Anyone with experience can take any decent blade and get the job done. I simply enjoy rotating through the collection and putting a variety of blade shapes and steel to use.
Some have room to learn and others are too arrogant.
"Pride goeth before destruction, and an haughty spirit before a fall."
Hang some pics Bubba...
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
Moral of the story is that you can talk to half a dozen meat cutters and get different answers on preference. Anyone with experience can take any decent blade and get the job done. I simply enjoy rotating through the collection and putting a variety of blade shapes and steel to use.
Some have room to learn and others are too arrogant.
"Pride goeth before destruction, and an haughty spirit before a fall."
Hang some pics Bubba...
Come on, Stud - pics of boned out game...!!!
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
Just like then I was culling deer and returned to Aberdeen to be faced with what had happened.
Let me tell ya..the outpouring of support, the moments of silence, the general fV(king OUTRAGE here vs the [bleep] US makes me feel both privileged for the love we've been proffered here vs the general silence and apathy in America make me cry...
Two Red Deer for our annual barbecue tonight my friends and I have had since 1987...
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.
Journeyman, I have been using this knife for the last 8 years. I bone out a deer, touch up the edge, then finish it. I like the flex level. I'm interested in your comments/suggestions.
BTW, I don't have pictures of deer being processed. My hands are always a mess and I never thought anyone would find them of interest.
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.
So all those customs you order then flip at a huge profit just for that...profit?
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
Journeyman, I have been using this knife for the last 8 years. I bone out a deer, touch up the edge, then finish it. I like the flex level. I'm interested in your comments/suggestions.
BTW, I don't have pictures of deer being processed. My hands are always a mess and I never thought anyone would find them of interest.
In my world there is the "take home the carcass minus guts", "take home the primals", and take home the "ready to freeze, boned out cuts."
I generally prefer the initial -"take home the carcass minus guts " as I'm much better at separating game than most of today's quote-unquote "butchers."
To that end I generally prefer a top end knife that will get me where I want to be...vs where minimum wage hacks who cut up primals to yield "kind of" premium cuts
All that said - we've discussed the brilliant MS candidate who worked for me a few years ago and did his Masters on just this...and is now an executive at one of the major processing companies and freely shares his studies with me because he's like a son..
He advocates automation to the point where robots do all but the final cuts...and those last super skilled cuts are by "Master Butchers"...and those Master Cutters change the old game of cheapest knife for unskilled cutters...and he recommends F Dick X45CrMoV15 vs the generic 1.419 and "400 series" of the competitors...
I'm not qualified to argue with him, ...SO...we began year before last switching to F. Dick from Forschner on my ranch...
You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.
So all those customs you order then flip at a huge profit just for that...profit?
When have I flipped a custom for a profit? I either sell what I don’t keep for what I have in it or at a lost. Please show me where I’ve made money. Seriously, please show me.
And the customs I have are more for dressing, skinning, and quartering. I have yet to find a custom boning knife that like. I’m not opposed to one, just haven’t found the right one.
For boning I like a 5 or 6 inch curved boner.These also work well when quartering.I also like to use an 8 or 10 inch curved breaking knife for working up the larger cuts of meat.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
Journeyman, I have been using this knife for the last 8 years. I bone out a deer, touch up the edge, then finish it. I like the flex level. I'm interested in your comments/suggestions.
BTW, I don't have pictures of deer being processed. My hands are always a mess and I never thought anyone would find them of interest.
I skinned and butchered 8 deer and never touched up the blades on a Trapper set....
I have all their knives, they are unbelievable!
A trapper friend of mine skinned 300 beaver with one until it needed a sharpen.
YOU will NOT be dis satisfied.
McCroskey knives make a lot of custom knives look like junk when it comes to a using knife. I skinned and boned out two bull elk with their Elk Skinner, still would shave you!
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