Thread: Stripped and ready...

@Tahr do you have any kind of ritual for choosing which knife is going out on the hill? Every hunt there seems to be another one! Do you have a favourite shape as an all rounder? I have had knives in the past that were excellent for skinning but terrible for boning etc and vice versa, I know some very accomplished hunters who seem to prefer a knife that has a shallower profile almost like a filleting knife as they are excellent for butchering but they make a mess of skinning (doesnt seem to bother them) I like skins to come off nice and clean and no Nick's in the meat etc, it seems something along the lines of a classic drop point or scandi is what most people settle on and although not perfect for either task they are a happy medium, but interested to hear your thoughts?