- Joined
- Mar 7, 2014
- Messages
- 937
I skinned a sheep all over for the table with an opinel no.8 once. Not too difficult, I imagine a peanut would be capable of such a feat as well despite being small.
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Here is the tiny knife at work on the deer. I am using it here to take the legs apart at the joints after gutting and skinning. Note that I am using a thumb or finger on the spine of the blade to reduce pressure on the pivot. All cuts are soft tissue, gutting, skinning and butchering, so the only real limitations on small blades are the depth of the cut and with a sharp blade, no other real disadvantage over a larger blade. Deeper cuts are made in multiple strokes instead of a single deep cut.
![]()
![]()
This single blade Imperial Topsy has a 1 1/2" blade of carbon steel with factory edge. My smallest knife has a 1 1/16" blade. Most often, the utility of a knife is in the knowledge and skill of the user.
if you can do it with a piece of flint you should be able to do it with a knife.
When I get done cleaning a deer I look like I'd been in a fight with an axe murderer.