- Joined
- Jun 18, 2009
- Messages
- 199
Here's one man's opinion, from a hunting gear review site. I love the part where he talks about stabbing car doors.
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What I don't like about the Cold Steel Master Hunter (Carbon V Blade): The first time that this knife was carried I was hunting Red Deer and came across a medium size wild boar which I duly shot. The short blade was not really long enough to "stick" it or to be a decent throat cutting knife. Failed its first test. Next I opened up the belly to gut the boar. The mud caked belly hair quickly took the edge off the blade and I needed to sharpen it. I had a short 6 inch butchers steel with me but this was not good enough to put an edge on the hard cold steel blade. The short,fat,wide blade was also not very suitable for cutting around the anal area. I later sharpened the blade with an oilstone to bring it back to shaving sharp and it was then used to dispatch a sheep. Once again it was not good at throat cutting and the belly wool quickly took the edge off the blade. It was a fat sheep and the fat on the Kraton handle made it very slippery and dangerous. Failed its second test. After resharpening, the next use was on a Red Deer Stag. Once again the body hair quickly took the edge off the blade. Failed its third test and I haven't used it since. Blade is too thick and too short to slice meat properly. Check out what your butcher uses and you won't find any thick blades like this unless they are on a cleaver.
Master Hunter (Carbon V Blade) summary: Kraton and animal fat don't mix, it becomes slippery and dangerous. Blade failed to hold an edge when used on dirty belly hair of three different animals. Blade is not easy to sharpen on the hill. Blade is far too thick for a meat cutting knife. May pass all the tests for stabbing car doors etc. but I don't consider it to be a "hunters" knife. If you use one, always carry a diamond steel or stone for sharpening.
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What I don't like about the Cold Steel Master Hunter (Carbon V Blade): The first time that this knife was carried I was hunting Red Deer and came across a medium size wild boar which I duly shot. The short blade was not really long enough to "stick" it or to be a decent throat cutting knife. Failed its first test. Next I opened up the belly to gut the boar. The mud caked belly hair quickly took the edge off the blade and I needed to sharpen it. I had a short 6 inch butchers steel with me but this was not good enough to put an edge on the hard cold steel blade. The short,fat,wide blade was also not very suitable for cutting around the anal area. I later sharpened the blade with an oilstone to bring it back to shaving sharp and it was then used to dispatch a sheep. Once again it was not good at throat cutting and the belly wool quickly took the edge off the blade. It was a fat sheep and the fat on the Kraton handle made it very slippery and dangerous. Failed its second test. After resharpening, the next use was on a Red Deer Stag. Once again the body hair quickly took the edge off the blade. Failed its third test and I haven't used it since. Blade is too thick and too short to slice meat properly. Check out what your butcher uses and you won't find any thick blades like this unless they are on a cleaver.
Master Hunter (Carbon V Blade) summary: Kraton and animal fat don't mix, it becomes slippery and dangerous. Blade failed to hold an edge when used on dirty belly hair of three different animals. Blade is not easy to sharpen on the hill. Blade is far too thick for a meat cutting knife. May pass all the tests for stabbing car doors etc. but I don't consider it to be a "hunters" knife. If you use one, always carry a diamond steel or stone for sharpening.