From Yard to Table With Bucks D2

David Martin

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I thought I'd give you gents a topic toward chicken preparation using Buck's 110 with D2 steel. We raised 26 boilers to put in the freezer since early April. Here's the 1st I'm processing. A Buff Orpington rooster. Buck's D2 blade really cuts quickly with good bite. I sharpened on my Norton fine India stone and a few final strokes on a fine diamond for burr removal. It helped the processing go smoothly. Any of these knives are capable of field dressing table fare from a chicken up to a large hog for your family with no wants for a longer blade. DM


Here is the rooster skinned, with head, feet and tail vent removed.



Now, the chicken is gutted, ready for washing and the freezer with the heart, liver and gizzard retained. It's a Southern thang. It's ok if you don't care for it.
 
Are you trying to tell me chicken meat comes from a chicken? Great post David!
 
Tony, thanks. You'd be surprised how many think it comes from the grocery store. Somebody's got to raise it, process it, package and freeze it. Then ship it to your store. I skinned this one. Most you buy are plucked. I noticed this D2 blade had some stain spots on it. So, even in my dry climate a near stainless, high carbon steel requires extra care just being left in it's sheath. More care for less Cr content. DM
 
Please refresh my memory...is the paperstone 110 420HC? I regret not getting at least one of those.
 
The paperstone above with drop point blade came with S30V steel. It is also a great performer on jobs like this. You would enjoy using it. DM
 
Blades, it works very well. But it does require additional care. I would think especially in your wet area. Thanks, DM
 
Very nice discussion of the real story on how chickens get to the table - be sure to post up some fried or BBQ chicken pictures in the thread! Fresh bird for the Fourth and good use of your Bucks. OH
 
Thanks for posting that. It has been a while since I have wrung the neck of a chicken and then cleaned it.

I remember going to Basic Training with a bunch of guys from Chicago and NYC. We were in the bus on our way to Basic and we passed through farm land. They were shocked that people would have animals living with them (farms) and were more shocked when they saw chickens. They asked me (from the Deep South) what those were and they were shocked when I told them "chickens". They responded, "Chickens come from the grocery store." True.
 
Thanks Hunter & Doc. I've encountered so many that don't know this process as well. My wife and daughter wanted brisket today and the Colonel's baby daughter usually gets what she orders. So, a grilled chicken is on hold. Still, if you purchased one of the 110's with D2 steel, use it as I think you'll like it. DM
 
David, thanks for the great post. Really like those knives. Also, one of my best memories as a scout was eating fresh chicken on a particular campout. Flour, pepper, salt, fried in the big Dutch oven. Incredible flavor.

Happy Fourth of July to all!
 
Thanks Liberating, I'm sure with a pack of hungry boys that was quite tasty. There's noting like fried chicken cooked in a dutch oven over an open fire. This D2 steel is not hard to sharpen and bring it to a hair shaving edge on a basic India or crystalline stone. It does not require a diamond stone. DM
 
I'm sure many of you know about fried chicken livers or gizzards. The Colonel has been requesting a platter of fried chicken gizzards. Which cannot be found around here. So, I'm saving these to prepare for him at a later date. With the bile duct removed and the stomach liner peeled from the gizzards. He's a Nebraska farm boy and loves them with homemade biscuits and gravy. I hope you like the patriotic look of the 110 handle. Happy Independence Day. DM
 
A little too chewy for me, but my father loved them. I do love fried chicken livers, though. They are so good they will make your tongue slap your brains out.
 
Curios how tall that table is that you have to stand on a chair to work on it. :D

Thanks DM. Not many put their LE knives to flesh. Especially D2 just to see how it holds up. Great stuff!
 
Doc & Pokt, you're are in good form early this morning. I'll try to accommodate my Father in Law with a serving. This 110 was a 2 part 25 year anniversary offering. It came with an attractive brown leather sheath. This offering was a good value as there are custom makers that grind knives from D2 and those sell for much more. Other outdoorsman use those models. So, I thought heck, I'll use mine. Haa, found out it works. Thanks, DM
 
Pokt, That cabinet counter top is a lid for the wood box underneath. Which is 2 ft. deep. When I moved all the items around and got them set like I wanted, it necessitated me positioning the camera higher for the photo. Hence, the chair came into play. That angle I thought was better only it caught my boots. I try for a good presentation for you gents. DM
 
Great pics Dave. I really like the blue and green 110. Very cool...
It is funny how many think meat just magically shows up at the store in foam trays wrapped in cellophane. It wasn't that many years ago yo couldn't buy venison or elk in a restaurant.
Personally I think everyone should be required to actually hunt for deer and elk before they can order it in a restaurant. That way they would appreciate what it takes to harvest one of these tasty animals.

If you spend years hunting in temps from -10 to 100 degrees, humping up and down canyons, and packing out elk quarters, you appreciate the rewards a lot more.
 
Thanks PCL & 338. Gees, packing out an elk at 100* would be tough. Then the meat would just about be jerky by the time you arrived at the truck.
The 110 with blue and green handle is the one with D2 steel. When I went thru Meat Science you had to identify the cuts and dissect them off the carcass. Meat cutters today don't have to know that. As they come prepackaged. DM
 
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