Thread: Stripped and ready...

Originally Posted by Ryan_Songhurst

@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?

@Ryan_Songhurst

Any shape from the green river skinner through to the traditional boner will do the job.
But I do have a little think about what my application might be and choose a knife accordingly (remembering that I collect the things, but know very well that one knife of a middle of the road shape will do it all anyway).

1) In all of the applications the blade shouldn't be too thick. I like "slicy".
2) Mostly now I do the gutless boning method so there is no need for a skinning curve. So in the main my knives are straighter. I bone them out on the spot.
3) I like a bit of length so a minimum of 3.75" and 5" is fine. 2 reasons; for good leverage and the extra length makes taking the hind legs off a big deer a lot easier (you can actually see what you are doing and you are not so stooped).( Mircators are shit to hold, made from shit steel, and are a shit shape )
4) I always choose "light". I hate the things dragging my pants down. In fact nowadays I have a small pocket knife on my belt and the knife in my pack.
5) If I think Im likely to gut and carry a whole deer (like when on a quad on a farm or Fallow) I choose a smaller drop point - but its mostly a myth that you need a drop point to gut a deer. Just use the knife outside in and the blade flatter (and in a V with 2 fingers lifting the gut lining). Also if its a bit straighter its better for taking the arse out. When I was meat hunting years ago I just had one straight boning shaped knife and used it for everything.
6) For Tahr I always take a more curved skinning shape because Im very likely to want to skin one. But once again. you can skin with a boning knife - just keep the knife flatter.
7) Some hilt guards snag on skin and inside of a deer and can be a bugger - especially on a short knife.
8) I also like a decent steel and cant abide a blunt knife. The modern steels are expensive though and a bit harder to sharpen. Mine are mostly 3V and that can easily do several deer without touching the edge.
9) For one knife I would choose a straighter scandi style.

Here's my Bark River Puukko and I would gladly have it as my only knife.



These are a great do-everything shape too (both Bark Rivers). Top one I use as a light gutter, bottom one for serious Thar and stag stuff.



All of the above could just be a crock of shit to some people though. Its just my perspective.

Nice one @Tahr. I definitely need to get me a Tilly... shot a beaut 10 point + on the weekend, but it bolted into the bush and I lost the trail. Gutted. Your comment re. TBR also made me realise my 310m shot was probably off due to being downhill. Gah... another entry in the quickly-filling book of experience, but not a nice feeling wounding any creature - let alone such a majestic one.