buck custom 118 d2 VS BUCK 119 IN 425M

RAZORBLADES

RAZORBLADES

Joined
Aug 14, 2006
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I am taking a break from de-boning my whitetail,having a cold beer,i used 2 of my fixed blade bucks on the carcass ,with excellent results,the 425 m buck 119 is holding its own af=gainst the d2 118,both were touched up to equal sharpness on a sharpmaker,then a few passes onn a leather strop with white compound.

Both of these knives will still shave hair and all i have left is a few steaks and one tenderloin to process.All in all,both blades worked great,and so far i can't see much difference in the 2 steels,both hold a great edge,but the 118 came to me so scary sharp it was nutz.Well,maybe a captain morgan on ice before i finish up,just lettin ya'll inow these knives are working out !
 
Razor, Thanks. The D2 steel can take a finer edge w/ higher % V and should hold it longer than 425M. Deer meat is not very abrasive on a knife's edge. Hair and hide more so. Do the same processing on a 3 year old hog and some difference would be noticed. Wish I had a deer to cut up. Thanks for the story. DM
 
I bet there would be quite the difference David,venison is pretty eaqsy on a sharp blade very true,Even skinning them is not bad on a knife as long as you don't hit bones .Those hogs ruin a knife quick,some freinds went on a hog hunt down in maine and their knives were dull from skinning in no time,and thats just the skinning.
 
Hey razor congrats on the harvest. One thing about the 425m is like its 420hc succor is with a pocket carbide V sharpen you can hit it a couple times and return your blade to sharp to clean your animals. Them higher carbon blades no so much.
 
Any pics of the deer? If it's a Canadian white tail, those things can be monsters. Congrats, too.
 
There is a picture on here somewhere,its in David Martins' hunting thread,yes,i used the 118d2 for backstrap removal,worked perfect i must say!
 
I would think it would. Do you think a knife with more flex would had done better? Just wondering. I've used both... DM
 
I think the knife with flex did a little better on removing the loin. Maybe 5%. But I attribute that to its thin blade not flex. The flex was merely a by product. DM
 
I have used fillet knives many times,especially for de-boning and backstrap removal,a hunting knife is harder to use as it doesn't flex,but my 119 is a great steak slicer for those big hind quarters.I like the fillet knife better for butchering,but sometimes I just use regular hunting knives,this was the first year having A 118 ,Its a favorite now ,and the d2 blade touches up nicely too!
 
Well, we did it with sharp rocks for many thousands of years, so I guess these fine tuning elements are not a real big deal.

:D
 
Yep, I really love tool steel for a skinning & butchering knife... Really works long & hard with only minimal touch-ups.
BG, you're right, we certainly did do just fine with sharp rocks... a nice flake of obsidian can be sharper than any knife I've ever seen!
 
I'll have to do some more cutting test using my 118 w/ D2 steel and get back to this thread to let you know how it went. DM
 
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