Do you Hunt?

Joined
Feb 22, 1999
Messages
465
Tis the season to fine tune your bow, sharpen your broadheads and site in your rifle.

I am curious how many BF members hunt. If you do, mention what state you live in, what game animals you hunt and if you prefer bowhunting or gun hunting. No BF hunting post would be complete without also mentioning your favorite hunting knife.

For me I live in Colorado and enjoy both gun and bowhunting for deer, elk and antelope. Recently I've been leaning more to hunting with my bow. It takes more time practicing as well as time in the field but the close encounters are well worth it.

Can you guess my favorite hunting knife? The Whitetail Skinner for deer, the Game Skinner for elk and the Kodi-Pak for a complete field dressing set with bone saw.

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Sincerely,
Outdoor Edge Cutlery Corp.

David Bloch,
President

Visit our new web site at http://www.outdooredge.com



[This message has been edited by David Bloch (edited 29 August 1999).]
 
Happens every year about this time!!! My neck starts to swell, and I have this uncontrollable urge to paw at the ground. Here in Montana, I am blessed to have just about every species of big game to hunt. I really enjoy chasing elk, and over the last few years have really taken a shine to waterfowl hunting. We live in a area where the geese fly along a waterway in the fall, and my poor lab just has fits! It's not unusual to look out the shop window and see her sitting, looking up at a flock of passing geese of ducks, whinning.
I hunt both with a bow, and rifle (6.5 swede), I usually pass up a lot of shots during bow season because of the heat, and the distance I usually find myself from a road/vehicle. Upland bird begins here on 1 Sept., so the shotgun will be first out of the gate.
As for the knives, this is my testing period for new designs. I never have the same knife, and routinely give three or four knives out to friends to test during hunting season, usually they wind up buying them instead of returning. Personally I like the smaller blades, 3-4" semi-drop points. And always have a small hatchet in my day pack. See, now you've done it! My "bloodlust" is peaking!! :)

http://www.mtn-webtech.com/~caffrey

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Ed Caffrey
"The Montana Bladesmith"


 
Just beaver
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Ever since I shot a starling with an air rifle back in 1976, I've had a case of the guilts, and lost whatever interest I had in hunting. I basically feel that if I can see it, I can kill it (at least with a rifle) so I don't have the urge.
Nothing against hunters, just not my cup of tea.

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That's my two cents. Hey! How come you're giving me change?
 
Here in N. Calif we have deer, bear, pheasants, quail, gray squriel, numerous species of duck, geese, dove, hogs and great turkey hunting (mostly rio grandes).

Use rifle of shotgun. Have done archery - great sport but more time consuming than I have time.

Also go to Wyoming, Utah, Ore, Nev, and Colorado for Mulies and Elk.

I like to try different knives too, and pretty much stick to folders with under 4" blades. Usually have a Spyderco, Buck or Benchmade that does most of the work.

Also use a "wyoming" type saw (one side course for wood, the other fine for bone) and carry bigger hacking knives in the 4x4.
 
Don't really hunt much anymore, But I love to target shoot, skeet and mostly archery nowaday's. I sort of lost my desire to hunt also kinda like Fireprez...I still may go for rabbit now and then. When I do go I would use a Buck 110 or Special model.




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~Keith~
"War to the knife and knife to the hilt"

 
I hunt squirrels and south Missouri deer. That's when I reall get to test my knives, when we butcher our own meat. I also get to field dress as many deer as I want to test knives, dressing my friends deers as well.

Thomas Zinn
 
David B.,

I LOVE to hunt, and fish. Now a days with a 2 yrs old toddler who occupies a good deal of my time on weekends, it makes it real hard to get away for much more than a couple of days.
I generally hunt waterfowl opening day with my college buddy down in CT - it has become a tradition for the past 16 yrs. During this time he fills me in on how he has been doing bowhunting. I generally rifle hunt on private property in CT using a .270 bolt action - same spot for the past 6 years always producting meat for the freezer. The work doesn't really start UNTIL you shoot the deer! Does are much tastier than bucks
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I cool the carcass down as fast as I can, and I try to skin and cut it up into large pieces the next day. Once I have the pieces of meat chilled, it makes it a lot easier to cut up the meat. Otherwise warm meat kind of moves around all over the place
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. I have always butchered my own deer, and other game. I did some research and found articles that said you didn't have to age the deer/meat to tenderize it, but that the freezing process tenderized the meat
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. I know a lot of the ol' timers would NEVER fathom the idea of this, but any one who has eaten any of my vension can vouche for this to be true. Never any ordor, and people ALWAYS want more. It gives me greater pleasure to see people enjoy the vension, rather than for me to eat it myself. MY wife loves it, and so does the toddler
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. I give over half of it away to family, and co-workers. Vension is way better than beef!

Sorry, for rambling...lol. I use this funny little skinner that is made by Oneida (yes, the Silversmith folks) - stoute little stiff blade about 3" inches long with a cocobola handle to open the carcass, skinning the hide off, and quartering the carcass along with a hacksaw, and limb pruner. For cutting up the meat, I purchased some custom fixed blade, and a Gerber fixed blade (not sure of model) to cut up the steaks. I give the knives a few quick swipes on the ceramic sticks between pieces just so I get a nice clean slice. I love the feel of a sharp knife slicing thru a large piece of meat
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. I recently picked up a big Forschner butcher knife -10" curved blade (lots of the guys here on BF told me the butcher guys use the Forschner cutlery so I had to buy one). I had hoped to use my other large fixed blade to cut the meat, but this Forschner should be the one
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.

When I use to have the time, I use to love to bowhunt squirrels and rabbit. A lot of fun, and they taste pretty good BBQ'ed, too.

Early squirrel season is mid September here in MA, I go out with an high velocity pellet rifle, or .22lr bolt action a few times before area gets mobbed by pheasant hunters. Lots of grouse in late October, but they are quick - still tough with a 20 ga.

Hopefully, my daughter will want to learn how to shoot, and perhaps hunt when she is older. She loves animals, so she may not hunt. I love animals, also, though I enjoy eating meat as well, b0ut I play with the pet, rabbit as well.

Geez, you got me all fired up now, David
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Ray 'md2020'
 
Deer and Moose.

Funny, I see them all the time outside hunting season. I have not seen one during hunting season. Its more of a time to go crashing through the woods or sitting still and getting cold while enjoying nature.

I usually carry a MD ATAK2, a stainless Russel Belt knife, "pocket chain saw", multipliers and a AFCK.

Will

[This message has been edited by Will Kwan (edited 29 August 1999).]
 
Yes, it seems this string has raised anxiety levels for us hunters now that Fall is here. To MD-2020 I also love animals as well as eating them. The Bloch residence is home for three dogs, a cat and Oscar and an iguana. Although taking down an animal is exciting, ending a critters life is one of the aspects I least enjoy about hunting. I much more prefer the total outdoor experience as well as comradery in hunting camp. I also take great enjoyment in cutting and processing my own meat. Aging tenderizes meat by enzyme activity which breaks down the connecting tissues that toughen meat. To properly age meat you need a cool consistant temperature between 35 to 40 degrees so the meat is cooled over time but does not freeze. If you don't own a meat locker properly aging meat can be difficult. For deer and antelope, the meat is rather tender to begin with so I also don't see a need to age these animals. The meat on an older bull elk or moose can be tough so if you can age the meat it will improve your meals. Ideal aging times are 3 days for antelope, 7-10 days for deer and cow elk and up to 14 days for moose and bull elk.

Take care and wishing the best of success in the field this Fall.

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Sincerely,
Outdoor Edge Cutlery Corp.

David Bloch,
President

Visit our new web site at http://www.outdooredge.com

 
Don't hunt much any more, did it a lot when I was a kid. Deer, fox, rabbit squirrel, quail and dove here in Texas. Always used a small knife, because of economics, usually whatever I had at the time, some kind of pocket knife. Always spent any money on ammo and guns. It's been a while, but these terrific posts by MD2020 and David, sure bring back memories and stir up the juices. Might have to do a little bit in the Fall.

good topic!
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Due to some medical problems, I haven't been actively hunting for a couple of years, but have always hunted deer (.300 Win.Mag.) and more lately, Turkey (12 Ga.)I know the .300 seems like overkill, but I place shots carefully and get one shot kills.I have a horror of wounding and losing a deer.Generally I carry a Gerber serrated Gator.It does whatever I need, and if I drop it from a tree stand and lose it, monetary loss is not too bad.I keep a Wyoming Knife for skinning,and it works like magic, but as there is now a processing facility near my camp,the knife doesn't get much use!
 
I was away for the last 2 seasons, but usually hunt Whitetail deer and Black Bear in PA.

About 15 years ago I tried a Thompson .50 cal Muzzleloader and never went back to cartridge rifles again. It became an addiction (like knives). In PA you are restricted to using a flintlock with a round ball and patch. I have a number of muzzleloaders now but always end up using either a .50 or a .54 Thompson flintlock.

I carry a Wyoming knife for gutting and a Gerber Parabellum for everything else.

Blackdog

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When the world is at peace, a gentleman keeps his sword by his side.......
Sun-Tzu 400 BC

 
There are two basic types of people: predators and scavengers. I hunt deer, moose, occasionally waterfowl, grouse, to put meat on the table. Varmints in season (not for the table, tho, especially after being atomized by a 6mm 55 g. bullet at 3,000 + fps.). Am totally in favor of a season for politicians, something like January-November.
 
I'm from Michigan (originally the Upper Peninsula) and I love to hunt (any excuse to be outdoors).

My quarry includes squirrel, grouse, pheasant, woodcock, ducks, geese, rabbit, hare, whitetail, and black bear.

My current favorite hunting knife is a Bob Dozier Yukon Pro Skinner. A truly wonderful field companion. I'm expecting a custom Simonich Talonite Cetan in time for the start of deer season, so I may have a new favorite hunting knife by the end of this year.

AJ
 
Fall is in the air, the elk will start to bugle soon, life is good. Also enjoy hunting deer and antelope, pine hens, dove, ducks and the occational cutthroat. On big game I use the Uluchet (combination ulu skinner and hatchet) because it's more versatile than anything else I've used. It's also pretty handy when you have to spend the night away from camp.
Some of the meat we harvest goes into jerky, the majority is our groceries, we process our own too. As an off topic extra, if you would like the best jerky recipe, bar none, send an E my way.
Almost forgot, Wyoming is where my home is.

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P.J. Turner Knife Mfg, Inc.
Uluchet, What's an Uluchet? Find out at...
www.silverstar.com/turnermfg

 
Well as my handle states I hunt with the longbow exclusively. Mostly whitetails in N.Y. state. Some small game when I am just roving. I love to stump shoot too. I usually carry either a CS Master Hunter or my Black Jack Trail Guide. I totally screwed the edge up on my TG. So it may be the Master Hunter this year. I would carry the Boye Basic II that Gary Graley wrapped the handle on, but way to pretty of a knife to get any blood on. I will use either a King of the North model longbow by Craig Ekin of Howard Hill Archery, or my Cascade Mountain by Fred Anderson who is the Bill Moran of the longbow world. I use 160 grain snuffer heads I sharpen myself mounted on tapered ash or tapered ramin wood arrows I make myself. Now if anyone can help me with putting the convex edge back on my Trail Guide I would be very grateful. Other wise I would trade it for another Master Hunter in Carbon V. Keep'em sharp.
 
Don't see the point unless you are going to eat what you kill, no offense to the "sporting" hunters.

Spark

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Kevin Jon Schlossberg
SysOp and Administrator for BladeForums.com

Insert witty quip here
 
Well, as I said, I usually eat what I kill, except for when they're too pureed from a high velocity exploding softpoint... There is a legitimate role for game management (coyotes, skunks, politicians, etc.), where you wouldn't want to eat something but there were just too darn many of them around. I do enjoy moose and venison, as the meat is extremely lean (leaner than turkey), and has not been injected with steroids, growth stimulants, antibiotics, etc. Love duck hunting but don't particularly care for eating them; usually there's someone in the hunting party who is all to happy to pluck and prepare them.
 
Ah P.J., wild game jerky. It may be slightly off-topic but you've struck a chord and my mouth is watering. I also have a killer home made spicy oriental jerky recipe that everyone enjoys including my dogs. On two seperate occasions (one three years ago and the other five) my dogs jumped on the kitchen counter, got into the bread box (Ambitious hounds when game meat is involved) and completely devowered full gallon ziplock bags of freshly dried jerky. After working all day on this tasty treat and having nothing to show for it I could have cried. Since then the finished jerky gets stored in a cookie jar on top of the fridge. The hounds have not yet figured out how to jump that high but I shouldn't put it past them.

Also P.J., wishing you the best of success with the Uluchet. I started OEC eleven years ago with the Game Skinner so and I know first hand what it's like starting out. I think you have a great product so keep after them.

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Sincerely,
Outdoor Edge Cutlery Corp.

David Bloch,
President

Visit our new web site at http://www.outdooredge.com

 
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