Further testing of the field knife

rodriguez7 said:
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new scales thanks to Nate and jo. I'll try them out on another pig in two weeks
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that looks pretty grippy!
 
Great thread Rodriguez, thanks for all the pics & test info. Beautiful knife, totally agreed it's one of the best.
 
I can't believe you eat helpless animals. You're disgusting. When I saw all that mean I nearly choked on my bacon and eggs this morning.
 
ManOfSteel89 said:
I can't believe you eat helpless animals. You're disgusting. When I saw all that mean I nearly choked on my bacon and eggs this morning.
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lol... sipping my coffee, it took me a moment...
 
rodriguez7 said:
Red chile and carnitas in the morning with your eggs!
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Hey, I didn't see you comment on how well the edge held up on the pigs. I know how hard wild hog processing is on a blade, so I'm really interested to hear how the 3V performed for you.
 
The edge held up unbelievably well. I was very impressed and happy with the overall performance of this knife with this steel and heat treat. Nate knows what he's doing. If money wasn't an issue I would be buying all that he's made so far. But you know how that goes. You can see. In the pics, we use gunny sacks, and pour really hot water over the pigs, so we can shave them down to bare skin, which is actually killer on an edge. Not very many knives I have tried will hold up over an entire pig. After we shave them and clean them we remove the skin with all the fat and a layer of meat. We then cut them up into small squares and cook them over an open fire in a big cast iron bowl. These are called chicharon. Spanish word, kinda hard to pronounce. This is some of the best edge killing work I've seen. I would really like to try nates d2 in a hunting pattern sometime, hint hint Nate!!! Ha
 
Next pig we butcher I'll get some pics of all the food that's made.
 
Great review & outstanding performance of Nate's knives....Thanks for posting!
 
Same here (hot water,shaving etc) the first time I did it when I was 12 ... a lot of the pig has passed since then :p
but I think on cuts...Try refined cut without damaging muscle anatomy ... I guess my medical roots :rolleyes:
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and our specialties ....
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Of course, the knife is excellent as a whole work of Nathan :thumbup:

I wish you all the best :thumbup:
 
The reason you see that is because I like a little bit of carnita, or meat on the end of the chicharon. The rest of that gets cut up for red chile and meat anyway. There's very little meat left at the end of the day, just some roasts and other cuts of meat. I could do it clean, but there would be no meat on the chicharon, or pork rines. I think that's the English term. Skinning it clean is no biggie. Thanks for the interest.
 
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