Boning/fillet/ meat processing knife

[nmbarta]

Made a couple mistakes, but this one will serve its purpose. I process all of my own wild game and wanted a good boning/carving (meat) knife. I think this one should do pretty good. I don't know why the picture looks like there is a little belly...it's flat for 5".....blade is 9". Should be fun.

 

[tinfoil hat timmy]

Very nice. That looks like it will pick bones clean.

How long have you been processing wild game? Will this be going out into the field with you? If so do you have a sheath?

Do you have the dimensions?

what is the handle material?

Pics of it at work would be awesome too.

Again. Nice job.

 

[nmbarta]

I've been processing wild as long as I know, it's one of my earliest memories.....cutting up whitetail deer with my dad. I've taken that to another level, as we all should. Burger, brats, sausage, jerky, roasts, steaks, plucked wild birds of all kinds, pike, walleye, trout, catfish....well...there's more but you get the point.

No sheath, this one stays in the shop.

Overall length is 12.5"

Blade is 7.75"

Blade thickness at the handle is .075 and maintains that for 3" before tapering to .025. Thickness behind the edge is .010 and gets a touch thicker at tip .020 because I need the tip to hold up in bones, I know I could go thinner and be good but I wanted a tip that holds up to some things you shouldn't do(prying).

Handle is g10 sanded to 320, with a quick glance of 600, but I don't sand out the 320 because it helps hold when it's bloody.

Hunting season isn't that far off!!! I'll try to posts some pics of that.

Thank you for the compliments and the interest. It's a purpose build knife, built for what I use it for, we'll see how it does.

15n20 is quickly becoming a favorite.....I love this steel.

 

[nmbarta]

Made a mistake in my first post, the Blade is not 9"......that's a different one I'm working on...my bad.

 

[tinfoil hat timmy]

I've been processing wild as long as I know, it's one of my earliest memories.....cutting up whitetail deer with my dad. I've taken that to another level, as we all should. Burger, brats, sausage, jerky, roasts, steaks, plucked wild birds of all kinds, pike, walleye, trout, catfish....well...there's more but you get the point.

No sheath, this one stays in the shop.

Overall length is 12.5"

Blade is 7.75"

Blade thickness at the handle is .075 and maintains that for 3" before tapering to .025. Thickness behind the edge is .010 and gets a touch thicker at tip .020 because I need the tip to hold up in bones, I know I could go thinner and be good but I wanted a tip that holds up to some things you shouldn't do(prying).

Handle is g10 sanded to 320, with a quick glance of 600, but I don't sand out the 320 because it helps hold when it's bloody.

Hunting season isn't that far off!!! I'll try to posts some pics of that.

Thank you for the compliments and the interest. It's a purpose build knife, built for what I use it for, we'll see how it does.

15n20 is quickly becoming a favorite.....I love this steel.

can you comment more on why 15n90 is growing on you?

thanks for the info!

 

[nmbarta]

I like it because it's easy for me to get the heat treat right. It always comes out of the quench straight. It's really tough, really easy to pass the brass rod tests with a thin edge. It holds an edge really well, and sharpens pretty easy.
I don't have a hardness tester, but tempered at 375 the edge holds up at 28 degrees and isn't too chippy. I suppose that's not much different than most of them, I've just had good luck with it.