Home Forums Gear Knives and Blades what use for larger knives?

What is the practical function of larger knives? I've owned several with blades in the 7-1/2 inch range .. at that point, they seem to have a lot of leverage against you for skinning and processing meat. The one 10-11 inch knife I owned was not much good for ... anything. Too big for meat, too small for machete work. Or at least a pretty large compromise for either use. Any wood I'd want to split with a knife can be split with a lot smaller knife .. for what they won't do well, I want an axe. So .. puzzled.

What's your take? Are knives like the OKC "RFAK II", Cold Steel Trailmaster, and others that general size of any real use? If so, what is it? Maybe there is something they do well that I just overlook?

8" to 10" fillet knife is a plus on decent size catfish and spoonbill also larger walleye and wipers.

Back in the day,



Dale Howe was kind enough to fashion this knife for me



Local custom here is that we do not field dress.

Rather we bring an animal back to camp and hang it by the hind legs and go to work.




I decided that I wanted a knife that I could use to break the brisket on a hog or deer for removal of the offal.



It would have to be something that I could use two handed, step to the side hold with my left hand and apply force with the right hand and split the brisket.



It worked great for the purpose of which it was created.



A couple years ago I started a thread in the classifieds that to the effect said "Seller has Brain Damage".

Dale asked that rather than selling it to someone else, he'd like to have it back, and he got it.

Anywho, just one of a number of large knives that have followed me home.

Best,

GWB

Take a look at old butcher knives. They were and are a great tool to process meat. If I could only use one knife to skin and process a deer, it would be my 8" bladed Ontario Knife Company Old Hickory butcher knife.

The guys in the packing house used very large knives for cutting the best cuts of meat. They wanted to slice through a tenderloin or boneless ribeye with one slice so that they didn't get knife kerf marks in the center of the cut.

I haven't found much use for one in the field but do like a 6 -7" blade for meat cutting/butchering at home. For field work a 3.5 - 4" blade does everything I need done.

I had Tim Olt make this large knife for me. I call it a Mountain Man Camp Bowie. While it can serve several functions in social situation if needed, especially while up in the Wild lands, it also works well for meal preparation!








Absolutely love it and it will be with me come October first until the end of hunting season!


Frog----OUT!

Like you knife, looks like a cross between a Green River and a Bowie, Great job. Rio7

The inspiration for the knife came from a Texas Ranger down in SW Texas that was cooking up Grilled Ribeye's and cutting them into bites at a street festival for Beef and Wine producers! He had a custom-made carbon steel/wood handled knife similar that he was using. I added a few enhancements and asked Tim to do the honors. He did an amazing job and as I understand a second was commissioned by another Campfire member as well.


Frog---OUT!

That was my understanding as well..........











ya!

GWB

Those are the two I made. I have a third unground blank of that pattern if anyone interested
Thanks
Tim

Tim, I'm interested PM me the details. Rio7

None at all.

Avoid them.

Not fancy or beautiful, but for cutting through a brisket nothing can compare with these.

ya!

GWB

Some are great for slicing ham, and doing camp chores.





Then if you really want to make a statement while slicing the Christmas turkey, you can go a little bigger....

Why not??






























ya!

GWB

T O M, If your family likes old school cuts such as platter size round steak, 12 inch plus knife makes for a very uniform steak which cooks nicely. Even just steaking out one of those bulk ribeye or new york strips you get a very uniform steak.

Beautiful Ingram GWB!!!

Killing? My island buddy used to stick pigs, but I don't recall what size blade or where they stuck them. Just remember bigger than most hunting knives and maybe armpit.

I do recall at least 6-7" for the opening between the neck and sternum of a large dog. Same area as a frontal shot on elk with an arrow.

I don't have a use for a knife that big in the field.