Let’s talk hunting knives. (Traditional)

I've told this a few times before.
I bought a Buck 118 at an Army PX in either '69 or'70 and have used it almost exclusively through the years. This has the 440C steel and Buck's grind on it. I bought the Buck stones/oil and, of course, could never get an edge on it like from the factory.

In the late seventies or earlier eighties after a successful deer hunt, I was with my hunting partner to process our game. I had just spent a good amount of time getting the best edge I could on the 118 and let him use it, after he had asked. I turned my back and was wrapping meat when I heard the whirring and accompanying grinding of an electric sharpener! He had taken my 118 and was running it through that horrible machine! Needless to say he never used any knife of mine again.

I have thought about trying other patterns and steels, but I find that I always reach for and use the 118...muscle memory, you know.

Last year I had Leroy Remer, a former Buck Custom Shop manager put together 118 parts that I was gifted with an old-time looking Lucite handle. It is now my go to hunting knife.

The old and the new...
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Reconmarui said:
My hesitation with a slipjoint knife is keeping it clean. When you clean game with a slipjoint, how do you keep it clean and get all the gross stuff out of the nooks and crannies? Or do you just accept the culture of germs and bacteria growing in your liners?
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I just wipe the blades off on some moss/grass or swish it around in a creek when I’m out in the field. Later that night wipe the blades clean with a wet towel and run a Q-tip through the inside with the blades open.
 
abbydaddy said:
I'm digging that Krag. I had an opportunity a few years back to buy a sporterized Krag in good shape, and I kick myself for not jumping on it.
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That Krag has finally come to be my responsibility. In the 40's my Great Grandfather sporterized a Krag for every male. Being a male meant you hunted, lol. This one belonged to my Grandfather, built by my Great Grandfather, inherited by my Dad and gifted to me a couple of Christmases back. At one time, when all the Rockwells jumped out of the trucks to hunt, the entire family were toting Krags........
 
Rockon75 said:
That Krag has finally come to be my responsibility. In the 40's my Great Grandfather sporterized a Krag for every male. Being a male meant you hunted, lol. This one belonged to my Grandfather, built by my Great Grandfather, inherited by my Dad and gifted to me a couple of Christmases back. At one time, when all the Rockwells jumped out of the trucks to hunt, the entire family were toting Krags........
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I love family legacy guns. I am very happy and proud to have used one of my great great grandfather's guns to feed my family. It is special when you know that a tool has fed six generations of your family.
 
Thanks for sharing Rockon75 Rockon75 . That is a neat squirrel, I didn’t know they came in black phase. That’s one to have mounted!

And, nice Krag. 30-40 it looks like? I know they were redone in other calibers occasionally. They are a classy old gun. Thanks for sharing.

The knife is darn cool too, both of them.

I would like to get to where I could make deer summer sausage like that. Looks amazing. I’m still learning how to process and prepare game. Roasts and steaks ain’t too hard and are good enough.

I really like squirrel soup too.
 
JM2 said:
Thanks for sharing Rockon75 Rockon75 . That is a neat squirrel, I didn’t know they came in black phase. That’s one to have mounted!

And, nice Krag. 30-40 it looks like? I know they were redone in other calibers occasionally. They are a classy old gun. Thanks for sharing.

The knife is darn cool too, both of them.

I would like to get to where I could make deer summer sausage like that. Looks amazing. I’m still learning how to process and prepare game. Roasts and steaks ain’t too hard and are good enough.

I really like squirrel soup too.
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It has remained a 30-40. And yes, I'm still waiting to pick up the squirrel from my taxidermist. Had to do it! I have a guy that does my deer bologna. It is mixed with normal deer bolingna seasoning, but he adds high temp cheddar cheese and jalapeños. It's darn good. I have the whole family looking forward to fresh backstraps. I poke with fork, soak in apple juice for a day or two. Pat dry. Shake weber Cajun seasoning on it. Wrap it in bacon. On the charcoal for 2 minutes on each of 4 sides. Move to indirect hear until internals 120 degree. Wrap and rest. It had my oldest asking for more. I said the only way to get more is for you to take hunters ed and start harvesting. He said, ok!!
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I appreciate the recipe. Apple juice huh.... hmm.

I like meat well done but, I could make that work. Mmm. I’m excited bout it now. I’m thinking I should thaw out some deer and do crockpot steaks in mushroom gravy.
 
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