Is the Kalinga a real "hunting knife"?

I couldn't hold myself back, I just ordered the folding Kalinga with the wood scales. I like folders that have the feel of a fixed blade.
 
"I couldn't hold myself back"

Same here. I've had the folding Kalinga Pro for quite some time and just a week or so ago, got the old style 401 build out with ironwood handles. I just had to have one of the new style fixed blades and ordered one yesterday.

After seeing the Akonua Sambar Stag LE posted earlier here, I started searching the web and found a dealer having a close out on it and also the Kalinga Jaguar LE. The place was $24-$25 less for them than any BIN on the Bay and offered free shipping. So........:D

I know I'll like the Stag and the Palm wood handles on the Kalinga really look great in the pictures so it should be a real hansome piece. When the three I have coming get here, I'll take a "family" photo and post here.
 
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David Martin said:
Hone,Do you use the Kalinga for the first initial cut of opening the abdomen exposing the intestines? DM
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Yes I have, It's a little awkward but I'm slow and take my time so I don't mind and just like enjoying the experience, I haven't used a saw for a brisket or pelvic for many many years, I always break them open with my knife and a sharp kalinga is Great for that, also sometimes on a elk if i don't get the right spot on the pelvic the Kalinga is like a hatchet, couple chops and it's done. When someone new watches me with my Kalinga I tell them this is my
knife-hatchet
 
hone, I wondered if you malleted it or chopped.On that first cut I mentioned;I used to use clip points for that cut but over the years I've noticed that just the "slightest" blade inserting that cavity will invariably puncture the stomach which blows digestive matter all inside the cavity.Thats happened on two whitetail,two hogs and a mule deer thru the years.Causing me to switch to drop points and its not occured since.Just looking at the Kalinga w/ that point sweeping up makes me nervous about attempting to use it.But skinning I can see its usefulness.DM
 
[QUOTE=honesttom;I haven't used a saw for a brisket or pelvic for many many years,

I just wondered why you are still cutting open the pelvic? :)I don't do it anymore but thats just me.If you use a 105 or 121 and cut all around the inside of the pelvic from the rear everything will pull out and you don't really need the Pelvic bone for anything.But thats just me.:thumbup:
 
Hawk, Thats the way I do it as well.My brother has always done it like Honesttom.He takes his 119 and places it carefully in the sweet spot and mallets it thru the pelvic.He'll probably always do it that way and never carry a saw.His 3line 119 has certainly done close to 200 game animals in that manner during the last 30 yrs.(mostly whitetail and hogs).I saw that knife back in 2003 and it had not a single nick in the blade. Which to me is a testimonial to the strength of Buck knives.DM
 
Nothing fresh to add here other than I love the look of the Kalinga and its on my list of must haves.(hunter or not)
 
David Martin said:
hone, I wondered if you malleted it or chopped.On that first cut I mentioned;I used to use clip points for that cut but over the years I've noticed that just the "slightest" blade inserting that cavity will invariably puncture the stomach which blows digestive matter all inside the cavity.Thats happened on two whitetail,two hogs and a mule deer thru the years.Causing me to switch to drop points and its not occured since.Just looking at the Kalinga w/ that point sweeping up makes me nervous about attempting to use it.But skinning I can see its usefulness.DM
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I've never malleted but i have chopped on occasion and the kalinga worked great, there are better buck models for the first cut and to open the cavity and the Kalinga might be considered for skinning only, and i don't like cleaning a saw, so if i had to choose only one knife to carry with me as my do it all knife it would be the kalinga. I have punctured the stomach twice over the years so i've learned to take my time and be carefull, once i make the initial cut to open the animal up and get up to the brisket then is where the Kalinga shines, I don't mallet or chop the brisket I pull the big heafty blade thru the brisket it takes one or two pulls and on the pelvic i find the sweet spot and rock the blade back and forth with downward pressure and it usually pops open on occasion if i miss the sweet spot i'll chop with the kalinga and it works great. and then of course when it comes time to skin the animal it works great for skinning.

and of course i've done all of this with a 110 and 112 as well except for the chopping.
 
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Tom and David. Thats great the way you do it.;)I was just wondering.I use to
chop it open too with a hatchet and then I started cutting around it and
never looked back.:)I still cut through the sternum with my 121,119.or 120.
Now I'll have to find an old Kalinga and try it out.
Thanks for shairing.:thumbup:
 
David had some spot-on comments. And thanks for the welcome. Although my
membership indicates I'm an '08-er, I've been reading the forum for about 4 years
and responding through my Brother-in-Law's account. Decided last year I best
get my own and chime-in every now & then. Without a Doubt, the Kalinga is one of
many different knives I used over the years for processing my own game, as well as
buffalo from our ranch occasionally when we host a hunt. Really, I have alot of great
favorites (14 or 15) half of them alone are Bucks, because they've made some of the
best "tools" available. And this sprouted my collecting habit 30 years ago. My first
Buck was a 500 Duke in 1975, given to me by my Uncle after I badly cut my index
finger using a Slippy on a rabbit. Thankyou Buck, for making tools we can use everyday
and collect every-year. All Hail Capitalism !!! Yea !!!
 
Buffscales,Care to name some more of your favorites? Are you sure on that year? As the Duke came out in late 1977 or early 78.Now, the 501 Esquire came out in early 1975.Is this a possibility? DM
 
Bad photo but, here is a comparison with a 198? Akonua.

2h5myys.gif
 
Wow...all this huntin' yak has me as confused. Oh well, I go to this place where they have the meat in a styrofoam tray and wrapped in plastic.

It was an aggressive and grueling hunt to find the right cut. I wrassled this varmit outta a soccer mom's mitts...then to the grill. Brutal.

223284466_TGFos-S.jpg
 
"Oh well, I go to this place where they have the meat in a styrofoam tray and wrapped in plastic."

Same here! I can't even watch my dogs getting their rabies shot.:o I have to leave the room. I can't imagine myself opening up an animal, I'm just too soft hearted and easily nauseated.:barf:
 
I have an old ruko/solingen steel skinner that was my old mans. It has the exact blade dimensions, dad ran trapline and dressed over 250 deer/elk/antelope with it.
I was a butcher as well and like an upswept skinner like the kalinga though I don't own one.
 
Hawkeye5 said:
Goose and Plumberdv, You guys crack me up. LOL.:D
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Hawk, I don't know about Goose, but I'm not joking! I had to almost quit reading the thread, some of it was almost making me sick>;) All that hacking and chopping....

I just got a notice and shipping invoice saying that my Kallinga and Akonua have been shipped FedEx, so they should get here soon. I'll post a review about how easily each one cuts open the cellophane and styrofoam meat containers from my next "kill".:D
 
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Hawkeye5 said:
Goose and Plumberdv, You guys crack me up. LOL.:D
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Be nice Hawkeye or I'll slap you, in my best sissy boy way, with my purse :D :p

Plumberdv said:
Hawk, I don't know about Goose, but I'm not joking! I had to almost quit reading the thread, some of it was almost making me sick>;) All that hacking and chopping....

I just got a notice and shipping invoice saying that my Kallinga and Akonua have been shipped FedEx, so they should get here soon. I'll post a review about how easily each one cuts open the cellophane and styrofoam meat containers from my next "kill".:D
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Cool beans on the ship notice! Looking forward to your post (with pics of course!!!) :thumbup:
 
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