First gut hook advice please!

[David W Babcock]

Hello, I’m a newbie, but have made a handful of knives, forged and stock removal. Used to be a trucking executive for a large firm and blacksmithed as a hobby. We sold that business and I’ve found myself spending more time at this, in fact had a few requests from people now. So enough about me but it’s my first post firgured I’d tell you a bit about me, but one of those requests was for a gut hook.

I’ve never done one before, personally never liked them, but he wanted one. So I made one out of 1080, figured cut in with grinder and hand file with round file. Turned out ok, have to polish the handle and bevels more. Here’s a pic,

Question is, aside from angle or working down with finer files, how do you get the gut hook razor sharp? I can cut with it but if I drag paper along it, it will tear not cut properly. I can put an edge on blades well with my grinder and stones, but never tried with files and I’m not getting it where I think it needs to be.

Gotta get better with my fit and handle finish as well, but hey I haven’t made many yet!

Any advice?

 

[Hickory n steel]

Ceramic rods.

 

[jpm2]

Diamond rod, like these.

 

[NJBillK]

With the angle that the notch is at, the handle will be between 45°-60° when being used. At this steep of an angle, will the user be able to generate enough force at the tip of the knife to be able to get through a hide? Leverage will be working against him.

I suggest going to your local supermarket and talk to the manager of the meat department and ask for them to order you in some pig skins. They are available through most vendors (IBP, and most other major meat purveyors carry it). Make a quick 2x4 frame, and staple the skin down around it and give it a try.

That being said, I would use a diamond needle file for shaping, and progressively finer and finer grits of sandpaper on a small wooden dowel for edge tuning and polishing of the internal curves.
How will the customer do this when he needs to touch up the edge, especially in the field? That is a small and specialized edge, and one edge roll will make it near useless. Think about how much dirt and grit is on an animals skin and hide. Especially on the underside from bedding down, or after taking a dive in the dirt when going down after being shot...
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Though I honestly prefer a smaller drop point fixed blade turned edge up, and my finger along the spine near the tip to guide it.

 

[Dan of Bazz Clazz]

I never cared for the gut hook on a knife from an esthetics point of view, or as user, figuring, like NJBillK above that a drop point and a little finger guidance is all that is really needed to go from deer to groceries. But you all have given me a whole new reason to keep me from buying one. Tough to keep it sharp! lol

But if I were in that situation, Lansky makes a tapered rod, and a stone for sharpening serrated blades that might work for you as well.

 

[David W Babcock]

With the angle that the notch is at, the handle will be between 45°-60° when being used. At this steep of an angle, will the user be able to generate enough force at the tip of the knife to be able to get through a hide? Leverage will be working against him.

I suggest going to your local supermarket and talk to the manager of the meat department and ask for them to order you in some pig skins. They are available through most vendors (IBP, and most other major meat purveyors carry it). Make a quick 2x4 frame, and staple the skin down around it and give it a try.

That being said, I would use a diamond needle file for shaping, and progressively finer and finer grits of sandpaper on a small wooden dowel for edge tuning and polishing of the internal curves.
How will the customer do this when he needs to touch up the edge, especially in the field? That is a small and specialized edge, and one edge roll will make it near useless. Think about how much dirt and grit is on an animals skin and hide. Especially on the underside from bedding down, or after taking a dive in the dirt when going down after being shot...
-----
Though I honestly prefer a smaller drop point fixed blade turned edge up, and my finger along the spine near the tip to guide it.[/QUOTE

Thanks for the advice, I realized after I started it it was a little off on the angle but I’d filed too much away anyway. Truth be told this piece is for an old friend who really isn’t doing much hunting, doubt the gut hook would see much use anyway. He moved up north and sent me some deer and moose antler so I asked him what he wanted.

I personally never liked them figured hard to keep sharp and always preferred a drop point hunter (first and favourite blade I forged and then somewhat perfected) and skinner if I was doing up a kit.

Having said that, figured if your going to do something, you should try and do it right, so making it sharp is something I was aiming for.

 

[David W Babcock]

I never cared for the gut hook on a knife from an esthetics point of view, or as user, figuring, like NJBillK above that a drop point and a little finger guidance is all that is really needed to go from deer to groceries. But you all have given me a whole new reason to keep me from buying one. Tough to keep it sharp! lol

But if I were in that situation, Lansky makes a tapered rod, and a stone for sharpening serrated blades that might work for you as well.

Thanks for the advice guys! I’ve looked at some of these rods, for this project with a diamond file set I got it pretty darn sharp not perfect but good enough to keep my friend happy.

If I every get a request to do another one I’ll invest in some rods to hone it home!!