Mercator
Svord peasant knife , 30 bucks and has the same steel as the 200 dollar fancy knifes
Of the ones I've owned I've liked Kershaws the best.
Bark river Fox river. Amazing steel-and just bloody nice. I've done two deer, one boar, a batch of Paua, a week in a tent and it still shaves hairs.
Dan M
It really depends on what you want your knife to do, there is no magic blade shape that will do everything well, what's good for skinning a deer may not be great for filleting a fish and what's good for that will not be good for splitting up some kindling...
Bang for buck Svords are good but a tad rough, easy to fix any roughness with some sandpaper but their sheaths are poo, Mora are popular with a lot of people, Condor make some decent knives too.
Or get a good folder.
Cutting through a bolt with a knife proves nothing. Most knives can be tapped through a bolt if light short taps are are used.
rifle would cost you less and be less of a headache in the long run!!!!
I would like a Bark River Knife but spare cash is a little thin on the ground right now
Trust the dog.........................................ALWAYS Trust the dog!!
My 2cents
I like my Mercator, nice and light and short enough to take out a diaphragm easily. The steel is rather soft which means it dulls quickly but is easy to sharpen, I always have a wee diamond sharpener with me to give it a tickle up on the hill if required. I really struggle to get a great edge on harder steel. Never quite got the knack!!!
I also carry a Boning knife sometimes, great for processing on the hill, especially boning out back legs, not so good for gutting as it is a smidge long, have cut my self a couple times gutting so now use my Mercator for that bit. I carry a gerber heavier blade as a spare and would use that for anything heavy or where I might dull the blade so keeping Mercator for deer, in practice this is hardly ever but it is handy to have a spare knife.
So good luck finding a knife that suits what you want it to do
Cheers
Dino
"If God wanted us to be vegetarian....why did he make meat taste so good?"
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