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Old 12-12-2011, 08:02 PM
DVW DVW is offline
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Default Hunting Knife Design

I have been doing some “outside of the box” thinking about hunting knife design. If you can put up with some background history of how I got to this way of thinking, I would like to explain my thoughts and ask for some opinions from some of the experienced hunters here. I may be way off base with my thoughts, or I may be on to something.

I have been making knives as a hobby for over 20 years and have been fortunate enough to use some of them on deer. As I use them I evaluate how they perform and then I go and tweak the design, or I then try something totally different.

Now I realize that just about any knife would work for field dressing and skinning a deer. You could even use a strait razor or box knife in a pinch. However the modern drop point skinner works very well for it's intended purpose. It does not work well for boning or butchering though, and most of the time is spent in the boning and butchering process. The field dressing and skinning can be done very quickly (just search You Tube) and hardly any mention is ever given to the boning knife. My thought is that there has to be a good design that works well for field dressing, skinning, boning and butchering a deer.

So let's start off with the first experience I had with processing an animal. My grandfather would use an Old Timer Sharp Finger for butchering cows. It did not hold a very good edge though. So I made my own version (the one below). The blade is four inches long by 1/8 inch thick and it is cut from a piece of one inch wide steel. It works well for skinning deer, but the swept up point kind of gets in the way for gutting and it's not too good for cutting around the anus. It is still very popular though and many people ask me to make them one, but it is just not my preference.




So then I tried a drop point blade. That is when I started noticing that the length to width ratio of the blade made a difference. For instance, I found that if a blade was under 3.5 inches and was an inch wide, I still felt as if I had control of the blade. With my for finger behind the spine of the knife, I could use the back of my hand and finger to push the stomach down and out of the way while opening a deer up. If the blade was any longer though, it felt like it was hard to control and was much more difficult to use. If the blade was ½ inch or less wide it could be four to five inches long and I could still pull up on the hide and slide the knife between the stomach and hide without having to push the stomach out of the way. The wide blades are also more difficult to make those sharp turns with, such as around the anus. The knife blade below was 4 inches long by 1 inch wide and a little too long for it's width. At least for my liking.




I originally made the knife below as a “bird and trout” knife, but I found it to be a great design for field dressing deer. It worked well for skinning as well. It is narrow enough to be maneuverable and the length wasn't too short. The only complaint was that it didn't work for boning or butchering. The blade was 1/8 of an inch thick so it was very stout.




The knife shown below was my last knife to finish. I used it on this year's deer. It worked quite well, but it is not my final revision. The blade is 1/16" thick by four inches long and had a fair amount of flex. It was a little too stiff and short for filleting some of the silver skin off of the larger cuts of meat. The blade shape worked quite well for skinning. The up-swept point wasn't too dramatic for gutting, but I did have to be extra careful not to puncture anything that I would regret. When opening up the hide on the legs, the point dug into the calf meat, but that is all hamburger anyways so I wasn't too concerned.



I guess I can only have four images per post, so I will have to show you my latest design in another posting.
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Old 12-12-2011, 08:04 PM
DVW DVW is offline
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Below is my next attempt. They both have the same blade shapes, but with different handles. The blades are five inches long by ½ inch wide by 1/16 inch thick. This should provide for good flexibility and maneuverability. I know that they look like a normal boning knife, but the blades have a bit of a drop to them as compared to most boning knives that have a straight back. They are also more flexible than most boning knives. It is kind of a mix between a fillet knife and a boning knife with a drop point. Since I have to wait a whole year to try them out, I was hoping that you guys could give me some thoughts and feedback.

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Old 12-12-2011, 09:52 PM
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Hellbilly Hellbilly is offline
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100% handmade.one of the best knives Ive ever used and crazy sharp
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Old 12-12-2011, 09:58 PM
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Quote:
Originally Posted by Hellbilly View Post
100% handmade.one of the best knives Ive ever used and crazy sharp
I like that. Do you use it for boning and butchering? How long is it?
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Old 12-13-2011, 06:12 AM
Hunting Man Hunting Man is offline
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great hobby there and nice knives. I usually use two knives on deer a drop point and then a boning knife.
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Old 12-13-2011, 06:20 AM
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Awesome hobby indeed, I admire you people with knife making skills.
I also use 2 knives when field dressing, I use a small thin folding fillet knife for the anal cut, it works very well.
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Old 12-14-2011, 07:40 PM
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Thank you. It would be interesting to see how many people use a fillet or boning knife out in the field.
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Old 12-15-2011, 04:25 AM
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I like fix blade knives for field work and once I pull the 1/4ers off then the boning knives take over.
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Old 12-15-2011, 05:34 AM
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Quote:
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I like fix blade knives for field work and once I pull the 1/4ers off then the boning knives take over.
HM I agree but we do use a fillet knife for butchering also
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Old 12-15-2011, 10:30 PM
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I finished up a couple more boning/fillet knives yesterday. The disclaimer here is that I purchased the blades and just installed the handles. They looked like they would work well for boning even though they were not sold as such. The top one has a seven inch blade and is very flexible. It definitely has too much of a sweep to the blade to be useful as a field knife, but I thought that it would be worth a try for boning/butchering. The bottom one is actually sold as a steak knife but I thought that it would work well for boning. It's blade is five inches long by 1/16" thick. It is pretty stout and not as flexible as one would think. For the price it was worth a try.



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