good knife for field butchering

[mickb]

say goats and pigs or similar sized game fellas. what styles, types or actual models are your poison?

[Blr243]

Maybe outdoor edge razor pro or something from havalon

[deye243]

For 35 + years I have been using Buck 102 I like them so much I have 3 of them because I could not be arsed sharpening in the field .

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[mchughcb]

Aka swing blade. Its blaze orange so its hard to lose.

[Blr243]

My buck 102 is missing. Hopefully it will turn up one day

[bigpete]

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Any 1 of these 3 i have used to butcher game up to and including fallow deer,although the most useful for that sized game is the fixed blade skinner

[Oldbloke]

I have a Puma Hunters pal, and a kershaw folder. Both have been ok.

[northdude]

My buck 102 is missing. Hopefully it will turn up one day

Deye has got it

[albat]

https://www.tradetools.com/bahco-mora-k ... sh-ba-2444 , great field knife, been using these for years

[northdude]

We have one of those each that lives in our packs as a spare

[northdude]

My main knife seems to be a mercator folder. Easy to sharpen and takes up no room

[6mm Remington]

Schrade Walden "Bowie Hunter" .. these have not been made since 1973 but there are plenty around.
Western W49 Bowie. For bigger critters.
Both are carbon steel. They hold a good sharp edge and are easy to sharpen.

[bigpete]

Another good brand,and relatively cheap, are Ontario Knife Companies old hickory range. I've got a 10" butcher knife and recently bought a 5.5" hunting knife with sheath. I can definitely vouch for the 10" blade,I've done everything from carving a roast to carving a bow and to chopping through branches and splitting timber with it and it keeps a brilliant edge. I'm hoping the Hunter will be the same,although I HAVE read that they went from 1095 steel for the butchers knives to 1075 for the hunters knives for some damn reason,so time will tell how the edge holds up. They're plain,but they're good,and make a great base for modifying

[disco stu]

I've got one of their chef/kitchen knives. Really like it, easy to sharpen and holds edge well. I find that to be generally the case with carbon steel blades. Only issue is corrosion, need to wash it straight away and dry. What I've found that helps though is to coat the blade lightly in flax seed oil (food grade non boiled linseed oil) and "bake" in the oven at its lowest temp which is about 50° in my oven. Leave out for a while and it eventually hardens into a coating that protects it well

[bigpete]

I just give a quick wash and let them develop a patina. Never oiled one yet

[deanp100]

If you want to wear and carry a knife for multi purposes including butchering then there is a lot of choice, including those mentioned above. If you just want butchering knives get a binder and skinner and a good steel from one of the butcher supply brands. Green river, dexter Russell , mundial, Swibo etc. They are designed for butchering carcasses and they work better.

[disco stu]

I just give a quick wash and let them develop a patina. Never oiled one yet

I just found that any moisture or crud left on there led to rust. Kids use it for cutting a tomato or similar and leave it on the bench and it's got to be scrubbed, or if someone doesn't dry it after washing. I'm probably just as bad. The polymerised oil on it just means you don't need to be anywhere near as fussy about it. Carbon steel opinel gets similar treatment and has no issues now used around salt water when fishing etc

I did get excited looking at your photos of carbon steel blades

[bigpete]

I like carbon steel,what can I say lol

[geoff]

I tend like Victorinox knives and similar others like Dexter Russell, Green River, Sicut etc. I use a boner in the field for bleeding and gutting purposes, as well as another couple of boners, a skinner and a carving knife for breaking down beasts.

The handles are easy to keep clean and sanitary, and they hold a good edge. I've never found any reason to find a more traditional knife - it ain't broke for me so I won't fix it

[Gamerancher]

I can make you one...

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