Knives and hunting.

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zach2556

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So I was just cursious if you guys use buck knives while hunting, I was a little confused about these people I'v heard use 110's for gutting, I have a gutting knife, a skinning knife and a bone saw. The gutter with a hook and a small fixed blade skinner. Now is the 110 supposed to be for gutting or if some people just use it for that. And the 119 is supposed to be for skinning I believe but I heard smaller knives are better for skinning and of course the 119 is huge. Now I'm not sure I'v just heard this stuff and I'm looking for the true answers.
 
Zach,
I don't know if I have the answer for you or not. I have been hunting since 1979 and I have gut,skinned and quartered whitetail deer with a 110,105,120,119 Buck Goliath bucklites, Vanguards and a Buck Big sky hunter. A lot of knives were designed for diffrent things but use what is comfortable for you. If you are new to hunting I would use a Buck skinning knife for gutting and skinning because of the rounded point and deep belly for skinning. This way you do no burst the stomach or take meat with the hide while skinning.

Best regards,
Mike
 
It all comes down to circumstances and personal preference. I've used a Buck 301 both for gutting and skinning. I always carry a 119, in my back pack. Have never used it for any hunting chores, but always a back-up. I like the 103 for general skinning, a 301 for fine work, and a 121 is great for butchering, as is, the 119. I've even used a 120 for a steak knife, but mostly just to agravate my in-laws. It worked, though. I'm hoping to try out the new Gen5 this next week. Have never used a 110/112 for skinning, but see no reason not to. I'm not a fan of gut hooks, so don't have one.

There, that ought to really confuse you.

Jack
 
Just re-read my last post, and I wouldn't hesitate to use a 110/112 for gutting either. Just have to be a might careful with that sharp point on the clip blades.

Jack
 
I agree w/ Jack.Thats why I like drop points. Even in a 110. Others don't and thats ok.
You'll have to get out and learn some woodsmanship skills. Then realize what works for you. Weve been writing what works for us. You may find some common ground.DM
 
I always used a Buck 110 for both gutting and skinning. Seemed to work fine, and at the time I didn't know the difference between a skinning knife, and a gutting knife, anyway.:) As a kid growing up in SW PA coal/farm country, you just used what you had...and I had a Buck 110.
 
Doug S said:
I always used a Buck 110 for both gutting and skinning. Seemed to work fine, and at the time I didn't know the difference between a skinning knife, and a gutting knife, anyway.:) As a kid growing up in SW PA coal/farm country, you just used what you had...and I had a Buck 110.
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Exactly -- that is why the Buck 110 is a classic hunting knife.

Zach - you've gotten some good advice here, try out what you have and sometimes you have to make due with what you have... no magic.
 
No, but they called me Sir! Until I cut through my steak. And, the paper plate. And, the plastic tablecloth. Some of them are still not sure I'm for real. LOL
 
First I was pulling ItsTooEarlys leg for showing a NBK (non buck knife) but I am now going to do the same thing.....ying and yang.

This is my quick access knives for walking around big animal hunting. A 118 in pack. If you have to go back and forth to a kill site I usually take back a 103 and 121 on first trip. Will have second 121 in reserve at camp. I carry the NBK because it has been around a while, was left sticking in the ground at a kill site on a high mesa of NW CO for two winters and was still there, still sticking up with blades nice and shiny when I walked up on that spot the third winter. It has a spirit from the experience I am still drawing strength from. (It's a wannabe mountain man or Indian thing)
300Bucks
sak3032.jpg
 
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300, I'm going to go procure a "NBK" and send it to you for the transformation process of "Mountain Man Carma".Then return it and I'll send you the $. DM
Looks like a good Elk ivory and .308 Win..
Doug S, I had to as well.
 
Back in the day that's all the old timer's had, I've used a buck 500 to skin and gut a deer and also turkey......Hell I've seen one of my buddies skin a deer with a fillet knife from wally world!!!!!!
 
I have been using a 110 inside and outside a deer for a long time. Went with S30V and CPM154 when they came out a few years ago, simply because I can go from about 2.5 deer to about 5 from 420hc to the newer steels, before sharpening.

We field dress (gut) ours in the field very soon after we shoot it. Back at the skinnin tree we strip the hide down a little and put a rock under it and pull it off with the truck. (Al Buck described this method in one of his booklets, but not where I learned it)

Son in law still uses his 110 to quarter one but have noticed him going to one of the 121's to separate the hind quarters and back strap.

This year, with the Buck specials on the 118 D2 buildouts, I believe the son in law will lay the 110 aside when he gets to the skinnin tree and go with the D2.

I am anxious to put those to work. They are already out there with factory edges, just waiting.

Since we process our meat (including sausage) ourselves, back at the house, we use electric knives a lot. But there are 121's and 470's laying there as well.

The 470 is great during final processing but didn't work that well in the field with it's wider blade. Doesn't trim out a backstrap like a thinner bladed 121.

Not saying it won't work, the 121 just does a neater job and gets more meat.

I guess you just have to do what works for you.

If you pay attention, and have done a few, taking a 110 inside a deer is no big deal.

Now, a 110 is a clip blade. I have honestly tried a few drop blades and they absolutely don't work for me. I ended up more stabbing the meat/skin than slicing it.

When I am inside, it's like the clip is up and out of the way of the gut pouch till I want the edge to cut it all away to roll it out. When I am skinning, and I don't consider drops as skinners, the clip blade just works so much better for me.

The drops I tried, S30V Vanguards, I seemed to slice through the skin or stabb a hole in it when I would go to lay the blade to start a cut. and then it seemed that the drop ended my stroke sooner than I was used to a clip ending a cut.

I guess I was fortunate to have seen a lot of different people gut a lot of deer, taking the best tips from the processes that worked best for me.

So give me a S30V 110 and a 121 in the field and the 121 and 470's and an electric back at the home base.
 
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Hi Zach,

You have been given some very good tips by the folks above. I have used many knives over the years to process wild game and some domestic animals as well. Some knives work better than others...but, as with most things it's subjective and what you may find to be best for you others will not like.

I now use an AG 110 for all field dressing and skinning work. I do my own butchering and like to use a longer thin blade as I remove all meat from the bone before I wrap and freeze it. So I like to use a fillet knife or something like the 121 that Hawkeye sent me as a boning knife.




jb4570
 
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jb4570 said:
I now use an AG 110 for all field dressing and skinning work. I do my own butchering and like to use a longer thin blade as I remove all meat from the bone before I wrap and freeze it. So I like to use a fillet knife or something like the 121 that Hawkeye sent me as a boning knife.
jb4570
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Boy,,,,these 121's are sure getting passed around...lol :D:D

I think I will go do a head count...

JB,,,, take that 121 down in to peel the hind quarter out and separate it from the pelvic bone. You will love the extra length over the 110. my only thing is the 121 not holding an edge as long as I would want it to. So,,, I tried cornering the market on them before we started talking about them and driving the price up...:D
 
Exactly -- that is why the Buck 110 is a classic hunting knife.
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Doug S, I had to as well.
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That Buck 110 made short work out of deer, a lot of squirrel, the occasional pheasant and probably some things that I'm forgetting. A lot of good memories, and if I were to go hunting today, I'd still grab one of my Buck 110s.

This thread is making me hungry for some deer meat. Actually archery season is in, and I have a friend who should be getting me a deer any day now.:o
 
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You can use anything from a sharp rock to an ax, but the best knife is a Buck anything. The line is full, and the variety seems infinite. As has been stated, just use what you have, see what works best for you, and don't be hesitant to try something new. Having said that, one of the handiest is those combo sets that Buck used to make that combined a skinner with one of the other fixed blades in a nice double sheath. Thats a real sweet set up. On a personal note, I will use, but don't care for, a folder for this job, as I'm kind of a nut about cleaning it out afterward.
 
So,,, I tried cornering the market on them before we started talking about them and driving the price up...:D[/QUOTE]

Boy,,, now you went and did it.;):D

Buck 121's are cool.

Zach. the 110 will do it all on the deer thing. But being Buck nuts we have to try to use as many
Bucks as we can. All the guys above have pointed you in the right direction. Good luck.
 
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Yep, hard to add anything that hasn't been said in this thread. Best bet is to always have several knives at your disposal to start, then just carry the knives you're most comfortable using for cleaning game. Everyones' style & methods differ, as do a persons hands, so use what you find suits your needs best. I watched a guy gut & skin a deer with a palm sized piece of flint, just to prove you don't need a modern steel knife to get the job done.
 
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