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post #11 of 31 (permalink) Old 12-15-2011, 10:48 PM
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When cutting up steaks and cleaning burger meat I like a sharp fillet knife. I have a draw full of fish knives that work well on game once the 1/4's are on the table. I always wanted to do a couple of knives and I have some nice grained walnut slab wood with a lot of colors in it for handles if I can ever get started.
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post #12 of 31 (permalink) Old 12-16-2011, 06:26 AM Thread Starter
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When cutting up steaks and cleaning burger meat I like a sharp fillet knife. I have a draw full of fish knives that work well on game once the 1/4's are on the table. I always wanted to do a couple of knives and I have some nice grained walnut slab wood with a lot of colors in it for handles if I can ever get started.
It's easy to get started if you purchase the blades already finished. Then you just need simple tools for working the handle. I get most of my supplies from Texas Knifemaker's Supply. They have a good selection of finished blades if your not set up or ready to grind the steel yourself. It is fun use a knife that you made on the deer that you harvested.
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post #13 of 31 (permalink) Old 12-17-2011, 06:19 AM
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Appreciate the info. Some of the walnut stock I have has the black and purple coloring in it and a cazillion other blends of color. I picked it out just for knife handles. Brother-in-law let me go through a pile of old stock his dad had. I think it would make for some nice/fun evening work. I have some wood working tools for rough shaping like a vertical disk/belt sander to do some of the rough stuff. Maybe it's time to do a small new project.
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post #14 of 31 (permalink) Old 12-17-2011, 11:39 AM Thread Starter
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That sounds like some really nice wood. A vertical belt sander would work great. How wide is it? Let me know if you decide to try it. I could probably give you a few tips that may save some headaches.
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post #15 of 31 (permalink) Old 12-17-2011, 01:26 PM
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10" disk with a 4" belt too!
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post #16 of 31 (permalink) Old 12-17-2011, 07:12 PM Thread Starter
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That would get you started on it for sure. You'll have to post some pics of the wood and the project once you start.
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post #17 of 31 (permalink) Old 12-17-2011, 07:43 PM
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Have a family member thats been making knifes and the sheaths for some time, I know for a while he was making his own blades he cut out of used industrial size band saw blades. Man could he get them sharp! He also bought bare blades and also just removed the handles from some just to make custom horn or wood ones. He gave all of us one back a few years ago, I'll pull it out n post a pic later
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post #18 of 31 (permalink) Old 12-17-2011, 08:29 PM
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I like that. Do you use it for boning and butchering? How long is it?
5" blade,4" handle. use it for everything

Born on a mountain raised in a cave huntin and fishin is all I crave
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post #19 of 31 (permalink) Old 12-17-2011, 08:45 PM
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Although it is not impossible, it would be most difficult to utilize only one knife to process a deer from the field to the freezer and do it with the efficiency of 2 select knives. I use 2 knives to seal the deal. one of them is most ideal for freeing the anus during the field dressing procedure and for doing most if not all of the butchering and boning. the other knife does ok for preliminary skinning and field dressing, the blade, however is much longer than I would like. It would be much nicer if it where only half as long. see attached below.
Interesting note, the boning knife was used by my dad for filleting fish some 40 years ago. I talked with a sales rep from Cutco at the Wisconsin deer and turkey show last spring and he informed me the knife was a first production knife in that model and was over 50 years old.
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post #20 of 31 (permalink) Old 12-17-2011, 10:43 PM
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well here it is, one of the first knifes my cousins husband made, of course he got better as he did it more but its a darn good knife, sharp as heck
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