Gut hook recommendations?

[Outstanding in my field]

I like my one of these: Vital Zip Fixed Blade Knife

No tricky blade to sharpen. Just replace with a standard stanley blade

 

[SussexSteve]

From one of the trade members here too

Mora "Roeing/Bleeding" Knife - Monarch Country Products

This handy little knife has a blunt or ball end which is perfect when used for “legging” or skinning up […]

www.monarchcountryproducts.co.uk

 

[User00036]

Thanks for all suggestions & replies, very much appreciated, In the end I decided to go for the Outdoor edge folder that Willie suggested, probably a bit safer for someone fumbling about in a bag, looks exactly like what is needed.
Cheers, & thanks again.

 

[Alantoo]

probably a bit safer for someone fumbling about in a bag,

The Outdoor Edge one I use comes with a dish washable nylon sheath which I often just have in my jacket or thigh pocket rather than on my belt.

Alan

 

[Woodsy]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

 

[DavyG]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

Holy ****…!!!

 

[Rasputin]

I agree with ACM's recommendation the EKA swingblade is a cracker and the zipper has a great profile; it's my main field combo. For the larder though I use a Mora Roeing knife (which the small straight blade with the ball t the tip - strange name).

FN

X2 for the swing blade. Really useful bit of kit.

 

[Rasputin]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

Jaysus wept

 

[User00036]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

Gut Shark, ...... Fork'n'Egg !!!!! Brilliant.

 

[Klenchblaize]

These use to be £5 from from a Landrover garage and could be had in red or yellow:

Seat Belt Safety / Rescue Cutter RK15

ThermoPlastic Saftey Rescue Cutter Handle made From Thermoplastic Overall 5 inches Stainless Steel serrated cutter Blade Black With Black Sheath Made in Italy

beckettsstore.com

K

 

[User00036]

Ah Becketts Army Navy, my favourite shop in Norwich! Thanks K. Gives me an excuse to go there,

 

[Foxkiller22250]

Make a little slit insert two fingers run the knife along between the two fingers while lifting a little at the same time no need for gut hook

 

[devon deer stalker]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

I was waiting for this post

 

[big ears]

Stop using them and learn to use a knife properly.

Beat me to it. Even with a gut hook you can hit the salad bar. Learn to put your hand into the abdomen and shift the guts off the abdominal wall and cut outwards. Works on suspended as well.

 

[big ears]

Rather than mess about with gut hooks and tripe knives, just use one of these. The perfect solution for a hygienic, best practice approach...

Must put that in DSC2

 

[willie_gunn]

I learned the technique of the inverted knife held in the fingertips probably 20 years ago.

I choose to use either a gut hook or tripe knife when it suits.

I am surprised to read so many SD members being prescriptive about the way things must be done. I’d have thought deer stalking was a broad enough church to allow some leeway?

Just do whatever works best for you.

 

[Alantoo]

I learned the technique of the inverted knife held in the fingertips probably 20 years ago.

I choose to use either a gut hook or tripe knife when it suits.

I am surprised to read so many SD members being prescriptive about the way things must be done. I’d have thought deer stalking was a broad enough church to allow some leeway?

Just do whatever works best for you.

So glad you posted that...I was just sitting down to write a carefully worded, polite but withering post about patronising assumptions and how a good craftsman uses the best tool for the job. You have responded and made the point far more graciously than I was going to...saved me a good half hour! Thank you.

Alan

 

[User00036]

Listen up guys, I was born on a farm, I skinned just about every animal there is, but we are talking about a young lady here who is willing to take on & learn a tricky procedure, I believe learning with a gut hook would be easier to work out the dynamics involved. The deer we shoot are the small ones & I do believe CWD & Munties are a bit tricky, once you get to Roe & bigger it gets easier. Its staggering how much salad can be got in a small deer, they are like Vietnamese pot bellied pigs. To put this in perspective, I would rather change a tyre on a tractor than a wheel barrow, & I still nip those inner tubes sometimes. But thanks for the advice, I'm sure she will take to a knife once she gets used to the job. She has a Mora BTW, & is an excellent shot. Thanks & Cheers.

 

[Norfolk Horn]

Now what's that old saying.
More than one way to skin a cat bor!!

I suppose that's a different thread altogether, probably best we don't go there

 

[willie_gunn]

So glad you posted that...I was just sitting down to write a carefully worded, polite but withering post about patronising assumptions and how a good craftsman uses the right tool for the job, and you have responded and made the point far more graciously than I was going to...saved me a good half hour! Thank you.

Alan

Thank you, though it’s not often I’m accused of being “gracious”!

None of us should ever think we’re done with learning, and neither should we dismiss different ways of doing things simply because it’s not the way we were taught. Some of the best innovations come from those who ignored the rule book.

The point was brought home to me recently when I did a course with Greg at Lavenham Butchers. I’ve butchered my fair share of deer over the years, always working the way I was originally taught. I felt pretty proficient - not professional, mind, just proficient. Greg showed me two or three things that have transformed the way I butcher deer, to the point where the time it takes me to process an animal from start to finish has been reduced by a third. I should imagine the sound of my palm slapping my forehead was heard all the way from Suffolk back to Oxfordshire!