Does anyone have a Mountain Man 8? Do you use it? Thoughts on its use in butchering? Food prep? Difference between A2 and 3v versions?
I feel sure it would work just fine for butchering. 3v version should simply hold an edge longer than A2. The Dadley's are kind of appealing and would work fine too.
That knife is probably one of the very best all around outdoor knives available. It'll slice onions, and it will butcher a buffler!
Do you own one? I have to be honest and say, I’m looking for one. I’ve tried the want to buy area of the exchange and looked all over the internet.
I don't own one yet. I sharpened one for my neice's husband, and I fell in love with the "feel" of it. I would have never imagined that such a enormous blade could feel so alive in the hand.
I bought my really good friend the Mountain Man Dadley, as he had a few of the Green River Dadleys, and he is loosing his mind about how much he loves it. He sometimes works at a farm, butchering hogs and turkeys. I think they are starting to butcher this week. I’ll ask him how it does.
