Case Trapper living up to its name.

StuntDouble

StuntDouble

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Apr 26, 2004
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The past week or so, my mom has had me butcher a couple of deer that were given to her by hunters. Both times, the main knife that I used to process them was my Case CV Trapper. It's really been living up to its name, and I can see why some of the old hunters prefer them. That spey blade really comes in handy for slicing out cuts of meat without damaging the others around them. And that clip blade works great for detail cutting around the bones.

I took a couple of pictures to show what it looks like after close to a year of occassional use.

image2-2.jpg

image0-6.jpg
 
Well done! (And I don't mean the venison. ;))
 
Nice, but were are the deer pics? :thumbup:
That trapper shows a nice honest patina as well.

Peter
 
stockman242,

Sadly no deer pics. They were already in pieces by the time they got to me. I might see if I can get some pics of the process next time I butcher one.

338375

Since the meat's being kept in my girlfriend's freezer, that won't be an issue ;)
 
You just can't beat a carbon steel trapper.:thumbup: Nice pics to.
Jim
 
Case trappers are tough to beat. I have a yellow one with cv blades that I have been useing since I bought it new in 1994 when I was 8. I have used that knife to dress and skin a lot of deer. I only use it for gutting and skinning most of the time, and I do the rest with a 5" boning knife and 6" butcher. I also like the case texas jack for skinning, as well as my boker copperhead. joe
 
My yeller Trapper that my granddad gave me has cleaned and gutted everything from bream to a fairly large hog. It's getting a little long in the tooth, so I'm going to have it sharing duty with a new yeller CV Trapper. They are awesome knives.
 
Backstrap for me, please! :)

Great post, Chris. I use my Trapper's and Stockman's both for these same chores. The Spey(Fleshing) blade is the perfect design for this task. Like Joe, I also finish off the butchering with an older fixed blade.

A little red wine with venison dishes are a favorite in my book and music to my pallet. Dawg-gone it now, youz boyz has done got me hungry.:D
 
I actually use mine for most of the deboning process, only going to an Old Hickory Butcher knife when I need to cut the larger pieces into steaks. I find the blades are long enough and thin enough to separate the pieces from each other without me slipping and ruining a good chunk.

It's funny. I brought out a half dozen or more knives to do the job, and end up doing it with ease with just my Trapper and an Old Hickory Butcher knife.

Do they make any fixed blades with the Trapper's handle and blade profile?
 
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