Recommendation? Hunting Knife for Deer and Hog

[Kels73]

Thanks for all the replies, everyone. This thread is giving me a ton of great information.

 

[Kels73]

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.
View attachment 1334085

I saw that knife on Buck's website. How big is the handle? I wear an XL glove, so I'm wondering if it would be too small for me.

 

[Kels73]

this is where the 121really shine's.Taking the back strap out. Here i was using the 110 DP but i really like the 121 for doing this.
Hawk

Thanks for the pictures and the video. They got me excited for hunting this year!

 

[Kels73]

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.

That's a big hog! How do you like the 5160 for hunting? I love the look of the 5160 exclusives, but I'm concerned about blood and guts corroding the blade if I'm not able to clean it right away.

 

[kossetx]

I saw that knife on Buck's website. How big is the handle? I wear an XL glove, so I'm wondering if it would be too small for me.

It's somewhat smallish but that is what makes it so maneuverable. The blade to handle ratio is spot on. Kinda like a large 501. I would never have purchased this knife but it was one of those "too good a deal to pass up" knives. Now that I have it, it will be with me forever. I've bounced around the idea of re-handling it but its a great work knife and I decided to leave it alone.

I took 2 boars with one shot recently although one required a second shot to finish it off. I don't recall enjoying processing animals so much. This knife seemed to make it effortless. These were not the first animals I used it on but when I saw 2 my first though was oh man... but this blade shined through. Just my .02. Everyone has their own ideas on what is right or wrong.

 

[Old Hunter]

I like the Buck 118 for skinning and butchering a deer. I’ve used the 102 on a deer once, nice blade but the handle was too small and fatiguing to my hand grip - I use my 102 for waterfowl and pheasant sized birds. I’ve never butchered a hog (shot them in TX) but the place I was hunting at had a Mexican crew that cleaned all the hogs - those guys were AMAZING in their speed and precision of cutting but were using commercial butchering knives. I’ve also cleaned deer with the Buck 105, 121, 103, 110, and non-Buck Knives by other makers (Case, Schrade USA, Western, others). I always circle back to the Buck 118 as my first choice; good handle size and good blade length and shape for the job. OH

 

[David Martin]

Hawk & Molokai, thanks for these pictures. They inspire me to get out this fall and hunt. Good info.. DM

 

[oldmanwilly]

That's a big hog! How do you like the 5160 for hunting? I love the look of the 5160 exclusives, but I'm concerned about blood and guts corroding the blade if I'm not able to clean it right away.

I think the 5160 took more of a patina from a cabbage I cut up in the kitchen than from the hog. Granted, the pork was very fatty and I think the grease helped protect the blade until I could wash it properly. I used the blade for various indoor and outdoor tasks for about 3 weeks and have developed surprisingly little patina thus far. Note that I have washed it several times between use but have not yet oiled it.

I happen to enjoy the look of a well loved carbon steel blade and have used them extensively for hunting. Carbon steel is more resilient than some people think and will not corrode down to a nub if you don't have time to clean, dry and oil it immediately after use. My experience so far leads me to conclude that the 5160 will hold up well to ordinary use with reasonable care.

 

[st8yd]

I will have to 2nd the 539 open season knife. Ive processed several hog and deer with it. Until this knife my favorite was the bucklite max with a gut hook. Ive been collecting and trying quite a few (BUCKS only) right behind it is the 536 and the redhead skinner basspro made by Buck. I really wanted to like the 103 but just dont care for it.

My hand wont fit in large gloves and i dont find the 539 to small, it feels very nimble in hand. The bucklite max is same blade profile as the vanguard but im not as fond of the handle on the vanguard, it feels more cumbersome.

 

[Kels73]

I think the 5160 took more of a patina from a cabbage I cut up in the kitchen than from the hog. Granted, the pork was very fatty and I think the grease helped protect the blade until I could wash it properly. I used the blade for various indoor and outdoor tasks for about 3 weeks and have developed surprisingly little patina thus far. Note that I have washed it several times between use but have not yet oiled it.

I happen to enjoy the look of a well loved carbon steel blade and have used them extensively for hunting. Carbon steel is more resilient than some people think and will not corrode down to a nub if you don't have time to clean, dry and oil it immediately after use. My experience so far leads me to conclude that the 5160 will hold up well to ordinary use with reasonable care.

Thanks for the field report. That's good to know.

I got to thinking about my Old Hickory butcher knife in 1095. I've cut a lot of meat with it, and it hasn't rusted on me yet. It has developed a nice patina, but no rust.

 

[David Martin]

Another model worth looking at is Buck's V52 Selector. It had 12 different blades that could be switched out in seconds. They all locked and it was light weight.
Here's an early one, that held 2 blades. DM

 

[eveled]

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...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.

I agree with you 100%. A possible solution is to take the hump off of the 103 Giving you a better point while retaining that sweeping blade that makes it a good skinner.

 

[garddogg56]

I've been up and down the Buck number scale I'd go with a 118.

 

[Old Hunter]

I see the Buck 103 as a pure skinner and that’s what its good for. I’d also go 118, has the sweeping belly needed for skinning but also has a pointed end for cutting out meat (backstraps, tenderloin, etc.) a handle that fits a mans hand, and a blade that isn’t so wide it gets in your way. OH

 

[eveled]

I agree about the 103 being a pure skinning knife. Makes me wonder why it has a point at all?

I also agree about the versatility of the 118.

The 118, 105, 121 were clearly designed by someone who knew what a person needed to process game.

The 103 and the 116 are task specific.

The clip points are just so dam good looking. They have universal appeal.

 

[David Martin]

Kels, here's another option I'll throw in that Buck offered in 2000. A large 2 blade Trapper. A popular model among outdoorsmen. DM

 

[Kels73]

Thank you, everyone, for your ideas and recommendations. This thread has been extremely beneficial. I gained a lot of great information.

With that, I just ordered a Buck 118 Personal. Based on numerous field reports provided in this thread and others, it sounds like a great time-tested hunting knife that I can use to get deer and hog from field to freezer. I opted for the standard version with 420HC steel and aluminum components. I prefer stainless steel for a hunting knife, especially here in the humid and salty Florida Panhandle where I'm constantly fighting rust. As for the components, it sounds like the aluminum pommel creates a more neutral balance.

Even though the 118 can do it all, I will also add a 6" boning knife to my growing collection of butcher knives for further processing once I get home. I have been doing more and more BBQing lately, so it will definitely see use year round.

Again, thank you for your inputs. Now I can't wait to go hunting!

Kels

 

[Kels73]

Those large trappers are nice, David. I really like the profile of the main blade.

 

[Old Hunter]

Kels73 congratulations on making your choice (you will own more models in the future)! I tend to agree with you on the aluminum pommel and phenolic handles - maybe it’s what you get used to over time but I sold the only brass hardware 118 I had (5160 blade steel) as I found the brass changed the balance of the knife. I also like the SS blades in a hunting knife (I do own several of the old Schrade USA built 1095 knives) - the SS is easier to keep clean and to keep from rusting - a rusty blade isn’t appealing when you are butchering meat. Post a photo of you cleaning a deer or hog - that is my favorite way to view a Buck 100 series. Good luck afield, OH

 

[Kels73]

Thanks, Old Hunter. I'll definitely be sure to take some pictures.