Is the Kalinga a real "hunting knife"?

Matt,Thanks for posting the picture of both side by side like that. Nice effort.I see the difference now.DM
 
WOW....I'm rolling on the ground with much laughter...Not laughing at you though!!!
I'm laughing because the best humor comes from reality and honesty...which all here
seem to have in great abundance !! Thanks Guys for your honest responses !!
Such a Great Thread this has become. David....you might be right on that Squire.
All I remember as an 11year old was that it locked-up tight and was the right tool
for the job...I was in heaven !! My list of Buck knives is long. One of everything recent in the last 20 years (model number wise) but not every steel type or handle variation.
The 8 or 9 I take hunting include 500, 110-111-112, 419 kalinga, 119, 297, 450,
442, 109, 395 omni, 500 duke....anyway you get the idea....I really should be a BCCI
member since a quarter of my collection is Buck product. Hunting & Fishing are Therapy!
 
I took the new folder on a trip and it worked great. Being able to choke up on the knife really shortened how much blade tip extended from your knife hand which lowers the chance to cut your other hand when you are elbow deep in a chest cavity. The high point does require extra care when gutting and when opening up legs etc but nothing you can't work around and the skinning belly sweep is perfect.
 
I hate it when I get down to the bottom of page 1 are reply without reading the rest of the pages....haha

The queasiness comments crack me up. I remember taking my son Josh on a hog hunt on a ranch in Paso Robles California. Beautiful country with oak trees and rolling grass hillsides. We should a hog, tossed it whole into the truck and headed to the ranch. We hung it in the barn, skinned it and then while still hanging over the bucket opened the abdomen...Josh was 4 years old at the time and did fine until that "hannibal lector" moment...the gag reflex kicked in and I scooped him up and headed out of the barn.

Those father-son hog hunts went on to become an annual event for a number of years.
 
CJ, I know the area pretty well. I live about 45 miles south of there. I did go pig hunting there quite a few years ago, but thankfully we didn't see any. We were carrying traditional style muzzle loaders and when I went to empty the rifle at the end of the day, it wouldn't fire. The patch lube I used (a liquid) had turned the powder into mud. Duh!

I don't know what I was thinking going in the first place, knowing there was no way I could have helped dress one out if we had shot one.:barf:
 
I was about 5 or 6 that fall,when my dad picked out a nice young goat from the herd at the farm and proceeded very quickly to prepare it for table fare at the barn.The shock sent me running to the house.But it tasted real good and I got over it.At that age chickens did'nt bother me that my grandmother did for sunday dinner.Later we raised hogs and steers for the freezer each year and I realized that these animals were raised and cared for inorder to benefit man/the family.Thats the way it is today w/ my kids.The meat is not grown in the grocery store.DM
 
I got a funny email the other day which was a scan of a newspaper clipping where someone had posted a personal ad telling hunters to stop and just buy their meat from the grocery stores where no animals were harmed...hah
 
Sorry folks but the Kalinga is just too big a knife for me. 119 maybe, 121 just right, 118 also. But have to include these photos for the foam tray hunters.
Grab the barf bags.
Here is my long time CO hunting buddy instructing his nephew and son on how to dress a cow elk with his 303. I have watched him do this several times. He is discussing how to cut thru diaphram and get to heart and lungs. (Don't tell but I start out with 112 and go to 118) Kalinga looks OK to me for skinning. You non-hunting tradition guys,for entertainment take a look at the next horse-near-roadside-fence you drive by and wonder which knife you have would be best for gutting and cutting the nag.
With something this big and laying on the ground you are just going to get some blood on you.....Had elk shish-k-bobs tonight as a matter of fact..........300
Elk.jpg

They fall where they fall you have to be carrying what your are going to use, weight is an issue. After cutting into light enough pieces(no bones) you hump everything over 11 washes and three miles (6 trips) to the truck.
Elk08.jpg
 
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Thanks for posting 300.I agree w/ your knife choices.Mine would probably be the Selector
w/ the skinning blade for gutting and skinning .Then the 121 for quartering or just the 402 Akonua.A elk is a back breaking job for one or two men and they each need a good Buck knife and a good saw.Like the Buck saw and game bags and plenty of black pepper.DM
 
A Kalinga or a 309 it doesn't matter. On a day like this,your favorite Buck,a good rifle, waterproof boots, a saw, some lifeboat matches, a good drink of water, some crackers and summer sausage, a piece of heavy duty foil, a hank of para cord and you are KING of the world........300
Snow-1.jpg
 
i have a kalinga and i dont perticularly like it for skinning as its just a little to much knife for the job. its just not suited for a particular job. when hunting theres rarelly a knife designated to do everything and do it well.of all the knives i own and i own hundreds, i use my buck 110 or 102 to gut everything under the sun no matter the size and i use the 103 to skin . opinions are like *** ho*** as you know, and this is just my opinion but in all my years of hunting and ive hunted on a hand full of different continents i always use the old 1967 110 and my old 1970's 103 and they do a superb job.also after all these years and all the different knives i have found this year a knife called the "swing blade".it is much, much , cheaper made in quality but the design is just awsome.if buck could copy the swing blade and give it there own little twist , i belive it would be the perfect all in one hunting knife.a gut hook that was actually big enough to gut an animal and a blade at the other end that is shapped good enough to gut and skin if need be.i hate that it is made in china but as a hunter the design is nothing if not fabulous.if they could make that knife out of d-2 steel in america and make the handle out of a nice piece of material it would fly off the shelves with hunters. sorry about the spelling but i just dont like going back and takeing the time to spell check. i know its a weakness but if i started spelling correctly all the time people wouldent think it was me on the key board.hope this helps . ron
 
kill456 said:
... sorry about the spelling but i just dont like going back and takeing the time to spell check. i know its a weakness but if i started spelling correctly all the time people wouldent think it was me on the key board.hope this helps . ron
Click to expand...

don't be worried, Ron, I understood what you wrote. And that's - how do you say - meat and potatoes?

Best,
Haebbie
 
Kill, I've seen that knife and liked it as well.Blade was a nice drop point shape and a generous up swept gutting blade that flips into position when the other is closed.
Outdoor Edges made one.It sold well at Sportsman's Warehouse.DM
 
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