I wanna make a 3 knife big game cleaning kit, what shap knives to use?

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gixxer

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Sep 21, 2006
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I had posted this same question over in the custom knives forum, nobody really had any input so far so I thought I would ask you guys. I wanna make a 3 knife set to be sold as a package, Big game cleaning kit of sorts. I have the caper and skinner down, but what about the third? Would it be a bigger camp/chopper/meat slicer, or a thinner deboner/fillet blade? I really do not want to go bigger than a 6 1/2" blade for that one unless one of you has this awesome kickass idea. Opinions? I was kinda leaning towards the longer camp/chopper/meat slicer.
 
This exact discussion came up where I work. Nearly everyone there is a hunter, and most of us process our own deer, moose, and bear too. We came up with three styles. They include a small skinner with serrations on the back (to assist in dejointing), small caper style (doubles as a great bird and trout knife), and a 5" slim boning style knife (some opted for a 6" fillet knife instead). I made up a bunch of these this season for the guys. Some get by with just the caper (my Little Prick). With the exception of cutting steaks, everyone I know agrees smaller is better. I find this especially true when you're up to your elbows inside an animal, and doing everything by feel.

Edited to add: I also carry a Spyderco folding saw for splitting the breast bone. I find its alot faster and safer than using a knife. It also comes in handy for cutting branches and limbs in your shooting lane.
 
gixxer,
Gotta go with Scott on that one. Big knives sell better, but little knives are much better for doing the majority of the work. Check out Knives of Alaska brand 3 knife set. It is a favorite of mine, especially the caper. Love it. Don't know if there are any "right" answers for your question. I use a big camp knife, a skinner and a caper. Some people would opt for a boning knife instead of the camp knife. Many times I just use my caper and trusty Gerber saw though....
Matt
 
Consider that field dressing and skinning are distinctly different tasks. A good skinner is deep bellied and depth of the blade can be problematic - for instance, when making that circular cut around the butt-hole and trying not to screw up the roasts. A medium length shallow depth blade is nice for that. I like Scotts idea of serrations on the back to assist with deboning - but I'd put in on the field dressing blade instead of the skinner. The caper is a no brainer but I think many of them are too thick. My favorite caping knife is a short kitchen paring knife - maybe 1/16 thick and for working tight spots like lips and eyes, there's something to be said for a scalpel.

So, my choice would be a deep bellied skinner - a field dressing blade with the back serrations (near the tip area) and a small, delicate caper.

Rob!
 
then again too, I could just make both a deboner and the thicker slicer/chopper and give the option. I am in the process of prepping 20 blades, so I can be flexible... Hey Scott, you have any pics of the knife with the serrations on the spine?
 
What is the name of that one little saw that has a blade a few inches long, and is used to help on deer?
 
Sure Gixxer,
Its the one in the center on the bottom with the rounded tip. This one has a black oxide coating for corrosion resistance. Its made from O-1 tool steel.

edited to add: Sorry, for some reason the serrations don't show up that well in these pics, or maybe its just my laptop monitor??
 
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