What knives are people using?

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philip said:
Bds are selling the Alan wood designed casstrom I believe, really good steel, really good knife at well below a £100.00

Casstrom’s #10 in flat grind are also very very good knives and good value for money
Both will serve you well[/QUOTE
Re the Alan Wood Safari knife.
Its nice knife and I have one but its not strong. Tip snapped of the one I have and my friend's blade buckled. He had his replaced and I re shaped mine. Ok on small deer so roe is max yo can deal with. I overstretched I on a Fallow. My fault.
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Buck Diamondback in the field. At home Vitronix butchers knife/parring knife. All go in dishwasher.

D
 
I've lately started taking out the penknife that came with a magazine subscription a few years ago. 2" blade bark river and it does what I need for roe and muntjac. Sure it's not the best steel but it's easy to sharpen and loves a kitchen steel so that's all I need. Quite like folder for local stalking when I just want to grab my kit and be out of the house asap, but out on the hill I use a Falkniven F1 on my belt..
 
Feck spending ££££'s on a blade that will still need to be sharpened. Havalon or Outdoor Edge with the replaceable blades for me everytime. Have even been using disposable surgeons scalpels of late.
 
I have gone through many knives over the years and also found that I am rubbish at free hand sharpening. So I now favour blades made of hard steels (Rockwell 60ish) that keep an edge even used hard, plus a DMT guided sharpening system (see weblink below) followed by a leather strop. That combo means I can get a shaving sharp edge in the comfort of my own home - but that also lasts long enough until I am back home and can access my guided sharpener again. If you have the freehand skills to get a shaving sharp edge in the field then a softer steel will be fine as you can sharpen it on the fly several times during your day in the great outdoors.

https://www.amazon.co.uk/DMT-MAGKIT-4-Diafold-Magna-Guide/dp/B00HZ3SCEQ
 
Yep the Alan wood designed casstrom is probably meant for the smaller species, the #10 casstrom will deal with any species, how did you snap the end off - opening up the Atlas joint ???
 
philip said:
Yep the Alan wood designed casstrom is probably meant for the smaller species, the #10 casstrom will deal with any species, how did you snap the end off - opening up the Atlas joint ???
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Lol, how else! My fault and should have know better. I have a nice narrow blade Casstrom knife that I usually use for the task or a swing blade but find that a bit wide in the blade for the atlas joint.
I also have another Scandinavian knife I picked up 25 years ago with a very long narrow blade that’s good sir the job.
 
Tim.243 said:
I am surprised that people post they send their deer to be cut up by someone else who you have no idea how they treat the caucus in the time it is away from you!

Regarding sterile lots of people still on lead pipes, well water and cutting up the Sunday roast with bone handled steel knife.....

My understanding is a blunt knife is far worse a tool than a sharp one....

:tiphat:

Tim.243
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I’m not sure why your comment on getting other folk to cut your deer was directed at me - on that thread I recommended doing it yourself! I’ve never asked anyone else to butcher a deer for me!

However, that aside, it is very difficult to keep an opinel clean as too many hidden surfaces and untreated wood that will absorb blood.
 
75 said:
I’m not sure why your comment on getting other folk to cut your deer was directed at me - on that thread I recommended doing it yourself! I’ve never asked anyone else to butcher a deer for me!

However, that aside, it is very difficult to keep an opinel clean as too many hidden surfaces and untreated wood that will absorb blood.
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My reply's have elements of what is in the thread with reference to cost also usage.....

Sorry but you brought up the subject of slippery knives and keeping them clean....

What I wrote was in part reference to your subject of keeping things sterile.

(I am surprised that people post they send their deer to be cut up by someone else)

For the record loosing a £200 + knife is going to cost you the same again even if it has a wooden handle lol





Tim.243
 
I've got a few, used one for five seasons now holds a good edge and easily sharpened with a Lansky. A good handle shape fits my hand size, think I paid £50 for it...
 
I use a Puma Waidmann for gralloching, taking off the legs and head, etc.

113580_a_600x600.jpg


It's a bit surplus to requirements and it was a bit of work to sharpen it when I first bought it, but I like it.

IMAG3247 by pinemarten, on Flickr

For skinning and butchering I use my two smallest kitchen knives.
 
I am booked on a deer butchery course soon.
Never done any butchery before, so looking for advice on knives for use in the larder.

I have a few different brands of knives, and as far as butchery goes, I recon the Victorinox are the best quality steel. So I'll go with those.
I have some larger knives, for cutting chops and steak, but nothing small for boning ets.

Any suggestions of the profile/lengths to go for?
 
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