Deer Season Update.....Elmax Steak Knife Review

winmagfrog said:
Very cool, Garth! Congrats on a successful hunt and enjoying some time with good friends (and Beef).

Seems like my travel agent really dropped the ball, I've gotten no hunting in this year. Bummer. Hopefully I can break away in a couple of weeks and get some deer hunting in while I'm on a work trip. I'll take some Elmax goodness with me, just in case ;)

Trevor, if you come to VA and hunt without coordinating with me first... we are going to have some problems!

Good luck to everyone for the rest of the season and Beef, I'm glad you were able to connect on a non-zombie deer...
Click to expand...

Brother, Im coming back to VA for good...well, atleast the foreseeable future.;):D

May not be able to set up a hunt this year, but next year its on!:thumbup::cool:
 
knife hunter said:
Brother, Im coming back to VA for good...well, atleast the foreseeable future.;):D

May not be able to set up a hunt this year, but next year its on!:thumbup::cool:
Click to expand...

If you two schedule a hunt you better let me know. Never hunted Virginia before.

Garth
 
jball1125 said:
The edge geometry on the scrap maxes is a bit thinner. The ffg also lends itself a bit better for doing very fine slicing tasks like peeling potatoes. Cant really comment on the HT...
Click to expand...

Really? The Scrapmax has thinner edge geometry than the steak knife?
 
resinguy said:
Really? The Scrapmax has thinner edge geometry than the steak knife?
Click to expand...

No scientific evidence since I sold off my steak knife but from memory it feels that way. Maybe some one with both can take a measurement and say for sure. The steak knives were great but I feel the scrap maxes have a bit of advantage angle wise.
 
knife hunter said:
Brother, Im coming back to VA for good...well, atleast the foreseeable future.;):D

May not be able to set up a hunt this year, but next year its on!:thumbup::cool:
Click to expand...

where about in virginia will you be? my family has some land in surry county and the hunting is good there!
 
Last edited:
I am moving to Harrisonburg, VA area and have access to some small but great places in Haymarket, VA area:thumbup:

Serpientes, thats just the other end of 64 from me:)
 
Finally took all the corn down around me so gonna try to get out in the morning to see what I can see.

Garth
 
I have a Busse Steak Knife and the SYKCO in Elmax. The SYKCO at its thickest (next to the handle) is 0.095" but just past the full height flat grind line is 0.088" - both measurements at the spine. The steak knife is about 0.090" at the spine. I'm not sure how folks measure at the cutting edge but with my calipers I get pretty close to 0.015" for the SYKCO and about 0.020" for the steak knife. Like I said, I don't know what technique people use to measure the thickness behind the cutting edge accurately. So it seems that the steak knife might be half a hair thicker behind the cutting edge. I would not steak (pun intended) my like on it though.

The SYKCO blade is about 1.035" high while the steak knife is 0.850" high. The SYKCO is full height flat ground while the steak knife has a 0.50" high hollow grind (full material thickness the rest of the way). I haven't compared either in side by side slicing tests but maybe these subtle differences in dimensions and grind type do make a bit of a difference? I'll see what I can do a bit later today. Hope this bit of amateur rambling helps. Mike
 
Mike157 said:
I have a Busse Steak Knife and the SYKCO in Elmax. The SYKCO at its thickest (next to the handle) is 0.095" but just past the full height flat grind line is 0.088" - both measurements at the spine. The steak knife is about 0.090" at the spine. I'm not sure how folks measure at the cutting edge but with my calipers I get pretty close to 0.015" for the SYKCO and about 0.020" for the steak knife. Like I said, I don't know what technique people use to measure the thickness behind the cutting edge accurately. So it seems that the steak knife might be half a hair thicker behind the cutting edge. I would not steak (pun intended) my like on it though.

The SYKCO blade is about 1.035" high while the steak knife is 0.850" high. The SYKCO is full height flat ground while the steak knife has a 0.50" high hollow grind (full material thickness the rest of the way). I haven't compared either in side by side slicing tests but maybe these subtle differences in dimensions and grind type do make a bit of a difference? I'll see what I can do a bit later today. Hope this bit of amateur rambling helps. Mike
Click to expand...

Awesome info. Measuring behind the edge is as un precise as it seems, just place the calipers as close to the edge as possible. The one place where you can tell the difference in grinds is in a task like peeling apple/potatoe. On tasks like skinning deer I doubt you will notice.
 
jball1125 said:
Awesome info. Measuring behind the edge is as un precise as it seems, just place the calipers as close to the edge as possible. The one place where you can tell the difference in grinds is in a task like peeling apple/potatoe. On tasks like skinning deer I doubt you will notice.
Click to expand...

Thanks for the info. jball1125. I was actually going to try them out while eating an apple this evening. I wonder if slicing a soft tomato would show anything. I'll give it a try and report back. Mike
 
Mike157 said:
Thanks for the info. jball1125. I was actually going to try them out while eating an apple this evening. I wonder if slicing a soft tomato would show anything. I'll give it a try and report back. Mike
Click to expand...

Great info on those two knives, thanks.

I think that slicing a tomato calls for a slightly toothy edge , but edge geometry is not quite so critical.
 
Wait a minute? What do you mean? Hung the wrong way?

I noticed that a long of folks from east of the Big River hang them head up.

West of Big Miss...we hang them head down...

Not sure why ? Honestly, I have done a few where they never left the ground.

It is always hard when you do field dressing on a grade that causes the carcass to slide down hill. The only thing allowing it to stay put is the hunter's well place foot.

Long hunt story for another time. Sorry to encroach.

Nice deer.

And it look like he was not in the rut...which make the meat so much better. IMHO

Shane
 
Shane the reason some like to hang by the head is mostly for gutting the animal which I do in the filed if I have to drag him a long ways.

Its simply a precaution to keep the feces and urine in case the bladder is punctured from spoiling the meat.

I like to do em without gutting em if possible like Garth did cause its a lot less mess and you never even have to open the chest cavity.

The tenderloins that are inside the chest cavity along the spine are small compared to the backstrap. THe tenderloins get missed this way but I am a backstrap/ribeye fan and I dont care for the ribs so the trade off is worth it. Especially if you've spined the deer, gut shot him or plan on going back to hunt and dont have access to a shower. Plus its kinda cool to show others that have never seen this trick just how good you are;):D

I like to hang em upside down as well for skinning and butchering cause the tendons in the ham will support the weight. The only trick is when you finally get to the hams that when you remove the one side the gambrel tilts quickly which will usually allow the opposite ham to hit the ground unless your expecting it, are quick, have tied it off, or have some help.

Hope that helps:thumbup:
 
You must log in or register to reply here.
Back
Top