Recommendation? Hunting Knife for Deer and Hog

Kels, you bring up a good point. The handling of the vent... Your approach with this has much to do with the selection of blade style. Whether
you pull it in or out. I ring it, tie it off, then pull it in. A skinning style blade can do this. A blade with some point would work better. But I carry
the style with more belly for skinning. A separate blade for that procedure would be nice.
Quartering for pack out on the size animal you list, can be done with a 4" blade. On elk you need a 6" and for further processing. DM
 
GPyro said:
The brass one is a bit handle heavy. I sorta like it. But if you just want a workhorse of a knife, there's nothing wrong with the lighter no frills phenolic handle.
Click to expand...

Good to know. I love the look of the 105 exclusive in 5160, but I'm concerned about rust. I love 5160 for large camp knives. However, for a hunting knife, I lean more towards stainless steel. Then there's the fact that I might use it for fishing too.

I like S30V, but I've used Buck's 420HC and it has worked fine for me.
 
David Martin said:
Kels, you bring up a good point. The handling of the vent... Your approach with this has much to do with the selection of blade style. Whether
you pull it in or out. I ring it, tie it off, then pull it in. A skinning style blade can do this. A blade with some point would work better. But I carry
the style with more belly for skinning. A separate blade for that procedure would be nice.
Quartering for pack out on the size animal you list, can be done with a 4" blade. On elk you need a 6" and for further processing. DM
Click to expand...

Thanks for the great information, David. You're giving me a lot to think about.
 
If looking at a Buck for field dressing the Vanguard is one of my favorites. Even among much more expensive knives even customs, it just works and still sees plenty of use.

As many have said any blade around 4" works and kind of depends on your preferences. I much prefer a fixed blade for this as it's much easier to clean. But I used a Buck 110 to field dress my first few deer long ago. I also highly recommend some boning, breaking/butcher type knives to actually process the meat.
 
JJ_Colt45 said:
I also highly recommend some boning, breaking/butcher type knives to actually process the meat.
Click to expand...

Yes, the responses I'm getting are causing me to rethink my requirements. I still want one knife that can do as much as possible in the field, especially if I decide to quarter the animal and pack it out. But once I'm home, I can supplement my hunting knife with specialized knives for boning and breaking. Thanks.
 
I don't know if there is a better knife than the OSS SG. Mine is the S30V version. The modern look was hard to get over for a traditionalist like me but it handles so well. It does do better with another sheath. I cleaned 2 boars with this one a few weeks ago. Still sharp.
IMG_1306.JPG
 
I have to respectfully disagree with David's idea of the 103 as an all-purpose field knife. It's a great skinning knife, but, maneuvering that blade to cut around the anus:eek:...it's to wide and doesn't have enough point.
You can see the two blades compared in this photo of a twin set. I carry both in the field...separately, not in this sheath.
IMG_0727.JPG
 
pjsjr said:
I have to respectfully disagree with David's idea of the 103 as an all-purpose field knife. It's a great skinning knife, but, maneuvering that blade to cut around the anus:eek:...it's to wide and doesn't have enough point.
You can see the two blades compared in this photo of a twin set. I carry both in the field...separately, not in this sheath.
IMG_0727.JPG
Click to expand...
those 2 together make a great set.
 
I just used my new 119 Special in 5160 to cut up a 200lb boar. It sliced through the thick hide, fat and muscle like a zipper - so I would definitely recommend it. I imagine a Vanguard would perform similarly.
 
The 119 is a great all around knife. I would agree that maybe a bit shorter profile would aid in working around bone, but the 119 is still a great option. Cleans up easy.

I do not recommmend it for dispatching wild pigs though. The tip breaks off eventually.

Also, Bucks 420hc works longer with a toothy edge for meat processing. I don’t go any higher than DMT Course stones.

A7422659-5FD4-4603-B218-9E2D00882FAE.jpeg 580D3768-B9CC-4D58-9FC1-909648950747.jpeg A43CDD0B-EBB4-4D92-9D51-56FFE3AC165F.jpeg

For home processing we like Old Hickory and filet knives.
 
For deer I've always used just a Buck 110 and a Rapala filet knife (I come from humble beginnings) This year I have a new plan. I added a 119 and a 102. I think this would be a great trio for you to consider.
 
You must log in or register to reply here.
Back
Top