Buck 535 Open Season Moose Skinner

st8yd

st8yd

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Joined
Mar 6, 2009
Messages
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Well I got this a couple/few years ago when they first came out. Really liked the feel of it but havn't used it till now, it seemed kinda large for normal work anyway.
We ain't got no mooses in Fla, but I got a 238# barrow this morning and decided it was high time to christen it. While I was at it I also christened the 110 burlwood drop point made for the 30th ann. attendees. I also put to use the 583 that I reshaped and put cabernet paperstone scales on to match our cutlery set.

I gotta say each time I used one of the other two it wasn't long before I picked the 535 back up, I really like this one!

Typically boars around here are to rank to eat once they hit about 60#s. Even the last barrow I shot turned out a little tainted not so bad you couldn't eat it but definetly noticeable.
So I was rather cautious about this one as it was so big. As I cut into it I'd take a whiff, cut some more and check again, nothing not even a hint. I have had them not smell when cleaning, but once it hit the hot pan it became noticeable.

Turned out one of the fattest and best eat'n wild hog I've had, Momma done a fine job on the ribs.
Here's a few money shots.
The fat really enriched the brown micarta also.
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hmmm...i seem to remember someone sayin ya can't eat big boars...

Congrats on the hog.
 
No it feels good. I just balanced it on the spine of another knife and it is in the forward portion of the finger groove.
 
I was going to buy one mostly for kitchen/BBQ table use but haven't got around to it. I haven't seen the DLC one. Is it LE?
 
I think their are 3 versions. Mine is the Oct Buck of the month.

October 2018 Buck of the Month

4 Review(s) | Write a Review
0535BKSBOTM-B.jpg

0535BKSBOTM-B.jpg

0535BKSBOTM-B_1.jpg

$225.00
Model #0535BKSBOTM-B
SOLD OUT
CURRENT SELECTION
BLADE:
Cerakote®, S35VN Steel, Black
HANDLE:
Orange and Black G10
CARRY SYSTEM:
Distressed Black Leather Sheath
SHARE:
OVERVIEW
October's Buck of the Month is the 535 Moose Skinner from our popular Open Season® Series. This fixed blade favorite is built with a premium S35VN steel blade and coated with black Cerakote®. The handle is crafted from orange and black G10 material and features a pewter Buck medallion. This knife and every Buck of the Month is exclusive to Buckknives.com.

Only 150 knives are made
Includes a distressed, black leather sheath
Includes a Certificate of Authenticity
Made in the USA
*Limit 3 per person
BLADE SHAPE:
Spear Point
BLADE THICKNESS:
0.170"
BLADE LENGTH:
8" (20.3 cm)
HANDLE:
G10
CARRY SYSTEM:
Sheath
ORIGIN:
Made in the USA
AVAILABLE FEATURES AND OPTIONS
S35VN
This martensitic stainless steel provides supreme edge retention with a combination of ductility, hardness, toughness, and corrosion resistance. For optimal performance, we harden to Rc 59-61.

SPEAR POINT
SPEAR-POINT
 
I think you're correct. Mine is the first version with S35vn and the brown coating, the latest BOM version has the black blade coating and different scales. There was another version between these two that had no coating on the blade but I don't recall the scales and or if the blade steel was different?
 
eveled said:
I had to google barrow hog. Says it is a male that is castrated before puberty. How does a wild boar get castrated?
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I don't know exact definition but barrow or bar is one that's been cut/castrated. I usually call it a barrow as most don't pick up the difference of bar or boar especially once some southern draw gets involved.

How? Well you take your Buck knife to him, or any knife will do...

He's pretty well useless for eat'n if he ain't been cut so they are often trapped and castrated. At this time the tail is generally docked and sometimes the ears get notched so it can be identified later.
Not the same hog but you can see the notched ear and bobbed tail, once they get this size the lack of a pair of grapefruits in the back is pretty obvious as well.
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Thanks for the explanation. so people catch little ones in traps castrate them then release them to kill later. I had no idea. That’s pretty cool. They can’t contribute to the population problem and they taste better. Win win!

They must kill and eat the small females they trap?
 
st8yd said:
Just like a steer they usually fatten up better to.
Cutting them can happen at any age, earlier the better.
Sometimes they are trapped to be relocated and cut then.
Click to expand...
yep sounds right from the talk I've heard from the boys i know who love these wild pigs...... the males castrated young do better taste wise and get larger. the ones done later are hit and miss.

st8yd st8yd , good catch there Sir. looks like y'all had some good eatin'.
 
We use to do that on the farm. I had the scary job. You hold the two hind legs up, belly out and the cutter has a scalpel going for the jewels, the problem is that 30 lb pig is squealing and kicking its legs trying to get away thru your legs and the guy has a scalpel a little too close to your jewels... Meantime the 400lb sows are trying to climb the fence to get to you because of all of the squealing....

We would do that and when they healed sell off most as feeder pigs for market.... A 500-600lb boar would taste like the inside of your shoe...
 
Badhammer said:
I think you're correct. Mine is the first version with S35vn and the brown coating, the latest BOM version has the black blade coating and different scales. There was another version between these two that had no coating on the blade but I don't recall the scales and or if the blade steel was different?
Click to expand...

Yes the second one has the same steel no blade coating, the scales are OD green micarta. It is still on Bucks website and at C&C.
Buck 535 0535ODS-B.jpg
 
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