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Old 12-02-2016, 11:38 AM
Dusty Bones Dusty Bones is offline
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Quote:
Originally Posted by RossA View Post
"440 Stainless - Difficult to sharpen and does not hold an edge. *There are different grades of 440, such as A, B and C. *Rather than trying to figure out the grade the blade is made from, just avoid 44 stainless all together."

Why not just do a little research and find out which grade of 440 is being used? Properly heat treated, 440C is a great workhorse, holds an edge really well, and is not at all difficult to sharpen if you know what you are doing.
I have an old Efingham IL Blackjack in 440A and the heat treat is perfect. It's tough and holds edges better than any of today's S30V.

I tried to sell it online couple years ago and some flakey collector grilled me on it's a fake, not real, why such a low price (just wanted to get it in the hands of someone who'd appreciate it). So I sent him pics of it chopping down trees, I even hammered (with a baton) it through a 6" tree so he could see how tough it was, a fake wouldn't handle that.

When I was done I just cleaned it up and it honestly could still be sold as never used. Edge didn't even notice the use, still perfect.

I might have to see if I still have the pic.

Even 440A is a great steel.
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Old 12-02-2016, 11:06 PM
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Quote:
Originally Posted by WILL View Post
Here's a picture of my Old Hickory butcher knife...

It has a 7 inch long blade that's 2mm thick and made of carbon steel. I believe folks are telling me it would be OK for processing a hog, no?
Yeah, that'll do it.

Good luck on the hog.
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Old 07-26-2017, 11:40 PM
GMR GMR is offline
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The knife style that has stood the test of time (200/300 years) is exemplified by the Old Hickory butchers, boners and slicers.
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Old 08-01-2017, 02:05 AM
firefly2017 firefly2017 is offline
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what a nice arsenal
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Old 02-22-2018, 12:49 PM
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Its been a few years since I had to skin anything but for deer its was always the Swibo Lamb skinning knife for me. Easy to keep sharp and and fairly inexpensive.
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Old 02-22-2018, 01:15 PM
ajole ajole is offline
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My dad found an old Schrade in the woods one year, the handle was rotted out, so he used an antler to fix it. The blade is pitted but still sharpens great.



My "animal" knives: Dad's Schrade, an Old Timer butcher style, a Gerber Gator, the Rapala filet knives, and a few others.... just ignore that dagger style survival boot knife with the cool hollow handle....

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Old 10-21-2019, 05:06 AM
Gregfosterid Gregfosterid is offline
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I like my Gurkha Kukri Plus, order on Amazon as other people)

This kukri is 17 inches long with a 12-inch blade that provides sufficient cutting area and itís excellently balanced. The blade thins out towards the tip, making it perfect for piercing through thick targets pretty much effortless. The blade thickness is 5/16 inches and it can cut most hard materials without bending. Cold Steel gave this knife a forward blade weight to enhance cutting with the least possible effort. The handle is excellently gripped for comfortable holding and there is hand guard at the top of the handle to prevent fingers getting into contact with the sharp blade.

I'm sure my love for him is justified
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Old 02-15-2020, 02:26 AM
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I always use the smaller fish fillet knives . They work really good for me . Probably skinned over 100 deer w them .
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Old 02-15-2020, 02:38 AM
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In my experience the only animal I have come across that needs a good knife to skin is a porcupine.. I have skinned and ate a few of them prickly bastards..

Other than those, most animals you can just trace cut with any knife that cuts, and peel them like an orange..

Fancy skinning knife ain't necessary for eating some bush meat..
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Old 02-15-2020, 10:44 AM
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Quote:
Originally Posted by WILL View Post
The picture GoblinX posted is of an old hickory skinner. I have a butcher.
Close but no. This is the Old Hickory:


Only two rivets and a different handle profile.

As long as you stick with the 7" butcher you should be okay. I wouldn't try it with the 14". Side note: the 14" works well as a machete.
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