EDC folder best suited to Skinning.

BePrepared

BePrepared

Joined
Aug 26, 2010
Messages
4,441
So i'm going to be buying my 3rd Kershaw in the next week. I have a Needs Work, and i have a Speed Bump.

My next one is going to have a bit bigger budget than the last 2.

I'm not spending more than $80 so that's what i'd like to see suggestions for.


Here are my preferred criteria

Blade at least 3.5"
Thinner is better
This knife will be my backup skinner when i go pig hunting, so a blade profile well suited to that is a must
Assisted open is a must

thoughts and suggestions welcome :)
 
I'm wondering if maybe a Pack Rat might do it for you. Slightly shorter than what you wanted, but I think the blade shape would be good. Assisted opening works great on the ones I've handled, AND they were made in Blaze Orange. Never "skun"pig myself, but the blade should work well as a back up.
 
The Packrat would be ideal IMO the thin upswept blade would be very easy to work with.
 
It's not a Kershaw but I have a Boker Knives Fisk Muk that I have carried and used dressing a deer and it worked well. They go for between 30.00 - 50.00
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I would think that the junkyard dog 2 would skin pretty well. The blade is all belly, and its fairly thin. You should be able to find a factory second with the composite blade for little more than half of your budget.
 
I have a Compound and an Orange PackRat. I much prefer the handle shape of the PackRat. The better steel doesn't hurt either.

I'd suggest spending the extra $ to get the PackRat if it is an option.

Dave
 
Ditto- I also have both, the belly in the Packrat is great for field dressing. Plenty big for deer. The orange is great when you set your bloody knife down on leaves. I spend too much time looking for the black ones.
 
Another vote for the junkyard dog 2. Feels great in the hand and brilliant blade shape. Not assisted, but flipper so smooth that you won't miss it!
 
I have used a scamp and oso sweet to skin deer....my FIL jumpin gutting one before I had a chance to get my bag out of the truck, so I pulled out my scamp and started cutting.....It did great, but towards the end of processing the meat it was time to sharpen. Cleanup was easy too.

I would pick a better steel for edge retention next time
 
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