David Works his 119s

Flatlander1963

Flatlander1963

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Jan 28, 2008
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Gordon, These two 119's were mfg. 19yrs. apart. Notice the thicker blade on the lower one near the edge which is the old style grind . The top knife has the edge 2K grind which is much thinner . I'll be using these two 119's on the Mule deer processing today . I rebeveled the 3 line giving it much more relief . One has ATS-34 steel the other 440C . Which will cut better ? DM
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Top: It only takes something simple to use as an area to process a deer with a few items . Your garage or here I'm using a counter top on my front porch on a cold day . I don't like sharpening knives while processing so I have plenty on hand . Be sure to use freezer paper not butcher paper . Bottom: Using the 119 to cut up my mule deer's left front shoulder . DM
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I'll bet the ats-34 shines in butchering,that thicker edge might work better on a variety of things though,but for butchering,the thinner grind should shine there.Nice pictures thanks for posting them!
 
Please, excuse my tardiness guys as I had to go out of town and just got back . Then I wrote it and was bumped off and my eval was lost . So, I'll have to write it again . DM
 
In the photo you'll notice three knives, the two 119's and a 9" boning from the Empress Trio set . Which is a great boning knife but not a knife built for the rough and tumble rigors of a hunting camp in the Rockies . Where as the 119 is but can it be used as a boning knife in the kitchen ?
The meat I found was both a front and hind leg about 70-75lbs . Which I thawed only partially maybe a half to three forths inch deep . This makes it alittle more difficult to bone but no chance of spoilage . Also, my free hand gets very cold as I work .
Both 119's were capable of trimming fat, tissue paper thin .The handles felt good, no fatigue or hot spots . I'd be hard pressed to determine which knife had which steel w/o prior knowledge . A higher grade steel serves more of a function of cutting abrasive material longer, toughness and other items like stainless . But in cutting quickly all things being even close, thinner cuts quicker always .
So, it was when I would cut deeper in the meat that I noticed the benefits of the edge 2K grind over the older 119 w/ thicker blade profile . I had only sharpened it stopping at a 600 grit India stone which could pop hair like a lazer .
The 119 w/ ATS-34 blade cut so well that I barely used the other two knives . This knife boned it all up in 2hrs. and could have cut so much more had I offered it . I allowed it no special care if I hit bone well I just went on cutting .
This Buck is a winner and can do so much well that it's at home anywhere you care take it . Its a good size and didn't feel too big for this task . I enjoyed this test and would recommend it . DM
 
Nice write up David. I need to try that myself now. No hindqtrs to work with though.
I'm glad your pleased with the knife. g
 
I'm sure that after he posed for the camera he pulled out an old 440C 121 for the real work.

:D
 
Hi David,

Thanks for the report on the old -VS- new blade edge and steel field testing. Also, congratulations on your excellent article in the BCCI new letter (it was my favorite article in the whole news letter).
 
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