Thread: Hunting knives which one to get?

Originally Posted by jakewire

Somebody Pm this guy , tell him to take Terry's fantastic offer.

The old cliche
"You can lead a Horse to water - but you can't make it drink"

Originally Posted by Sarvo

The old cliche
"You can lead a Horse to water - but you can't make it drink"

yes but you could skin it and bone it out with a top quality knife

Originally Posted by dannyb

yes but you could skin it and bone it out with a top quality knife

Still want the knife don't ya?

ive got a few knives but find myself always going back to the Mercator done hares rabbits pigs goats and deer with it

Take the custom knife. If you look after it you will have it for life. That is a very generous offer. Better than the bahco crap( yes I have experience with these to say that). It's rubbish to say you won't cry if you loose it. I have only recently moved to a custom knife. The one I had before I had for 15yrs. Look after it like you do your rifle and you won't loose it.

My knife made by Ludwig from Dunedin. Totara handle, 130mm blade( won't suit everyone but I like a slightly longer blade), brushed stainless blade. Beautifully crafted and a joy to use.

maybe he should go to H&F and buy a $60 mora knife then and be happier with the quality ??????????????
some fellas drive ferraris and some drive landrovers,some even nissan micras,its different strokes for different folks,sure a very expensive custom built knife would be nice (if you can keep it sharp) but you will use a cheapy a hell of alot more and you arent afraid to use it......a bit,well actually a LOT like vechiles or rifles,some are work horses and some are show ponies....
the Graf boys have cut up and carted out a heck of a lot of deer over the years,watch thier videos/dvds and take carefull note of what knife they use to butcher one for home use...the humble Mercator with a bit of twine on the handle.
Ive seen two high priced knives stuffed over the years by fellas trying to cut themselves a manuka walking stick with them,both times a large chip came out of blade....NOT recomended practice but an eggzample of what Im driving at.treat whatever knife you get right and it will do the job just fine,a hard knife will hold edge better but may chip if abused and requires more skill to resharpen...a softer blade will dull quicker but easier to resharpen,it may bend rather than chip.......Buck used to say you could cut an 1/8th inch bolt with thier knives....no way in hell would I even attempt to do anything like that,they are good knives but are really tricky to keep sharp without right stones and technique.

After seeing a recommendation on here for a aliexpress knife from someone who has bark river knives, i decided to get a couple.

I must say I'm quite impressed with them.

https://m.aliexpress.com/item/32844523484.html

I was recently in the States and visited Bark River , and attended a weekend "grind in" when they open their plant and you can make your own knife under the supervision of their staff and visiting master blade smiths. I made a couple, but this is the one that I drew up and made for myself. CPM154 stainless for those who are interested. The handle is claro walnut.

Used a mercator for 30 years until I was 50 or so but in the end became too uncomfortable to hold so eventually changed to a "proper knife" in a decent steel and was amazed at the difference in speed and ease. Even the Bahco or GWH's Chinese jobs are better than the mercator (stupid little things made out of average steel).

Its a bit like bullers for 30 years too. They were fine until they ruined my feet, and then I get a decent pair of boots and wondered why I ever tolerated the bullers.

They are 2 cult things - mercator and bullers. Both should be banned Along with the old swandri - bitches of wet clingy things.

Not to denegrate terry's fantastic offer, but I would suggest that a re-curve is not the ideal starter profile. Op should at least be aware that you cannot (easily) sharpen them with conventional methods (ie on a stone.)

That said 100 bucks for a nicely made 690 is a steal and with the right sharpening system (something like a spyderco sharpmaker) would be fine.

Couple I've made. Made a couple of kitchen knives too. Use 1084 for your first steel. Easy to work and heat treat.

Sent from my SM-G920I using Tapatalk

Can't go wrong with a Mora / Bahco, fantastic knifes. If you loose it, no big deal due to the price! On special you can nab them for $10, else standard price is $16.

https://www.georgehenry.co.nz/shop/C...n+Holster.html

I've been using this Victory "skinning knife" since returning to NZ about 3 years ago. It has only been used for cutting up deer on the hill. I am no expert in knife sharpening and in that time I have only "touched up" the edge with a small steel. It is still scary sharp.

Recommended by a friend who had experience with these knives at the local freezing works.

He also suggested rounding the tip to eliminate the point - so you don't use the tip of the knife to get into the belly and risk puncturing the gut bag.

Technical Description:

• Blade Steel: German X46Cr13 No-
Stain High Carbon Stainless Steel
• Blade Length: 130 mm
• Blade Type: Skinning Knife
• Overall Length: 265 mm
• Handle Length : 135 mm
• Blade Thickness: 2.1 mm
• Blade Hardness: 54 - 56 HRC
• Finish: Satin Finish
• Handle: Thermo Plastic Elastomer
• Handle Colour: Blue
• Weight: 120.5 grams
• Warranty: Lifetime Guarantee
• Origin: New Zealand