Portland Grallocher..?

[Stuart Mitchell]

This is something that has been in the back of my mind for a while, I suspect it's time has now come.

The plan, as with the Portland Series of knives will be to make two interpretations, full handled but also Ultralite.

This is roughly the form it will take, there sat alongside a P90.






Think this type of thing for the handled (but obviously shorter in the blade).





Blade length probably more akin to the the Pocket Grallocher in >>this thread<<.

 

[dave 67]

Hope you do make one in the ultralite think they could sell very well.

 

[Keith Edmunds]

Straight edge gralloch blade instead of a silly concave curve....amen to that.

 

[Ajax]

Both in the ultralite with horizontal kydex sheath works for me

 

[75]

Perfect - no need for these things to be too long.

 

[zimtrout]

In my opinion as someone who splits roe ribcages in a suspended carcass situation. The cutting edge is in the opposite orientation to what I would want.
I want my hand, in a fist shape pushing towards the ground if that makes sense. With the cutting edge pushing away from me.
Just my tuppence worth. The straight edge is a very good idea, much easier to keep sharp.

 

[Acm]

In my opinion as someone who splits roe ribcages in a suspended carcass situation. The cutting edge is in the opposite orientation to what I would want.


I want my hand, in a fist shape pushing towards the ground if that makes sense. With the cutting edge pushing away from me.
Just my tuppence worth. The straight edge is a very good idea, much easier to keep sharp.

Agreed, like an abbetoir tripe knife

 

[Keith Edmunds]

In my opinion as someone who splits roe ribcages in a suspended carcass situation. The cutting edge is in the opposite orientation to what I would want.
I want my hand, in a fist shape pushing towards the ground if that makes sense. With the cutting edge pushing away from me.
Just my tuppence worth. The straight edge is a very good idea, much easier to keep sharp.

Interesting point.- I guess the suspended grallochers need something different to the ground grallocher. I also like to keep my unzipping blade purely for opening the stomach and use a Hultafors rescue knife for breast bone but I am guessing the tripe knife does both?

 

[Tim.243]

In my opinion as someone who splits roe ribcages in a suspended carcass situation. The cutting edge is in the opposite orientation to what I would want.
I want my hand, in a fist shape pushing towards the ground if that makes sense. With the cutting edge pushing away from me.
Just my tuppence worth. The straight edge is a very good idea, much easier to keep sharp.

Yes the downward force of a suspended deer makes a lot of difference, as you need a fair bit of grunt to sheer ribs
Just checked with Stuart about posting this clip
Not for every one but works for me.

Tim

 

[Keith Edmunds]

Yes the downward force of a suspended deer makes a lot of difference, as you need a fair bit of grunt to sheer ribs
Just checked with Stuart about posting this clip
Not for every one but works for me.

Tim

Resharpen regularly?

 

[Acm]

I wonder if it would be a lot of hassle to offer a straight design in upward or downward sharpened formats?

 

[Tim.243]

Resharpen regularly?

No, just steel it when needed.

 

[Danny Fireblade]

Looking good Stuart, a lot of love for this and can’t wait for it to become a reality

 

[sh1kar]

Some thoughts @Stuart Mitchell

My tripe knife is pretty much ambidextrous up and down due to the handle shape and a space for either thumb or forefinger. I think to make truly ambidextrous I would add grooves for the forefinger on the top as well

I also think curved is a better design

1. As you start to zip up (I am a ground gralloch) the ball end is held as close to the inside of the skin as possible. This ensures the skin is stretched and slides along a sharp blade cutting easily
2. If the blade is straight it needs to be held in slightly to achieve the same affect to cut but is less effective than in the ball and curvature of the blade in pushing the stomach below and away

 

[Tim.243]

Some thoughts @Stuart Mitchell

My tripe knife is pretty much ambidextrous up and down due to the handle shape and a space for either thumb or forefinger. I think to make truly ambidextrous I would add grooves for the forefinger on the top as well

I also think curved is a better design

1. As you start to zip up (I am a ground gralloch) the ball end is held as close to the inside of the skin as possible. This ensures the skin is stretched and slides along a sharp blade cutting easily
2. If the blade is straight it needs to be held in slightly to achieve the same affect to cut but is less effective than in the ball and curvature of the blade in pushing the stomach below and away


View attachment 397026View attachment 397027View attachment 397028View attachment 397029

Do you sheer ribs of larger deer like in the video I posted earlier with that blade?

 

[sh1kar]

Do you sheer ribs of larger deer like in the video I posted earlier with that blade?

No. because I am a groundgrallocher I use a saw The stomach bag is still safely in the carcass. Although I am sure it would, Roe at least

S

 

[Tim.243]

No. because I am a groundgrallocher I use a saw The stomach bag is still safely in the carcass. Although I am sure it would, Roe at least

S

Each to their own, I do both but find the blood drains out with the use of gravity far better while tidying up knives/kit.
After all you are going to hang it up when you get home.

 

[sh1kar]

Each to their own, I do both but find the blood drains out with the use of gravity far better while tidying up knives/kit.
After all you are going to hang it up when you get home.

Indeed, although with Roe very easy to lift and hold up before putting in sledge, Then it hangs in prep room for a bit while I clean stuff and fill in larder book before it goes in the chiller

 

[dave 67]

I personally unless no choice because I forgot it, I never split a chest with a knife always my chest saw.
It just takes out the potential risk of stabbing yourself with a blade that has a good amount of force moving it.

 

[Tim.243]

I personally unless no choice because I forgot it, I never split a chest with a knife always my chest saw.
It just takes out the potential risk of stabbing yourself with a blade that has a good amount of force moving it.

Split with a curved ball tipped knife.
Nice and clean as I let them hang for a while (have a drink/coffee)
little and big