RyanW SPK Passaround WIP

Kent, Thanks for the pictures and I love that Video!!! It is obvious you have done that many times before. I also greatly appreciate your candor in what you like and dislike about this particular SPK. As you pointed out in your post: One of the great things about this knife is that most features can be modified to a persons liking without changing the design greatly.

Kent if I can summarize for you... You like the Balance and overall appearance of the knife. The handle is a good shape, but you feel the pinky well is a non issue other than aesthetically. You don't like the "Safe Choil" and would prefer more sharpened blade. You would prefer Smooth "Razor" edge over the Toothy Edge, you also feel the jimping on the tip was not useful (During the Shoulder work at least). Hopefully I got that right, correct me if not.

Few follow up questions:
1. Do you like the fine jimping or would prefer heaver / Bigger notches
2. What are your thoughts about the re-curve in the cutting edge, would you keep the re-curve but fully sharpened?
3. Any input on the sheath after using it a little?

Thanks again for taking the time to post this up, I know it can be a hassle... I have learned a lot from those that have played and worked with it so far, thanks Mike, Mack & Kent.

Ryan
 
I'll echo the thanks Kent. In fact, I stole your video and posted it in my processing thread in the hunting forum. I would like for you to join in the conversation there if so inclined. That goes for everyone else here who has an interest in hunting and processing game.
 
Kent if I can summarize for you... You like the Balance and overall appearance of the knife. The handle is a good shape, but you feel the pinky well is a non issue other than aesthetically. You don't like the "Safe Choil" and would prefer more sharpened blade. You would prefer Smooth "Razor" edge over the Toothy Edge, you also feel the jimping on the tip was not useful (During the Shoulder work at least). Hopefully I got that right, correct me if not.
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Correct

Few follow up questions:
1. Do you like the fine jimping or would prefer heaver / Bigger notches
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I LOVE the fine jimping:thumbup:

2. What are your thoughts about the re-curve in the cutting edge, would you keep the re-curve but fully sharpened?
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The recurve is awesome. With a fully sharpened blade. This way when one turns the knife upside down and running up the belly of a carcass the critters flesh will stay in the "pocket" of the recurve giving more control. Just my opinion. It too is one of the main reasons I love small blades; it gets you closer to the work.

3. Any input on the sheath after using it a little?
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The sheath is what I think a sheath should be. Tougher than Woodpecker Lips:thumbup: The friction fit is very nice and I don't feel that I would ever be concerned about the knife falling out. I like simple. The Denim tent is made when the knife is drawn:D No addition are nessessary from my point of view:thumbup::cool:
 
Shot a nice Buck yesterday. Have lots of pics of knife in use. Butcherin to follow in the coming days.
 
Kent, I couldn't more pleased! Congrats on the Buck I look forward to seeing the photos and hearing your thoughts. This knife has gotten quite a bit of attention thanks to you guys for taking the time to put it through its paces. I have 4 people waiting to see what the overall feeling is before they pin down the features they want on their SPK - 7.5"!
 
This is the biggest Whitetail I've ever shot!:D
First things first; off with his nuts! This went quick with this blade.


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Cut down to the Pelvis




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Time to head up the belly; all of this is instruction to my son as this is taking place and he does the photo shoot.


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This is the point in gutting I would like a full sharp blade.


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Made the cut to the rib cage just the same.:thumbup:


Just a little more tissue to go.


With nearly every deer I've shot I have been able to split the pelvis quite easily with a knife. I've done many,with my Opinel#8.
This deer however took a saw, not that I didn't try mind you, but Holy Cow this boy was tough!!






I drove the blade into the center of the pelvis and rocked it to try to get it to start splitting to no avail!! Not one knick is in the blade after working the bone!! Awesome knife!! I did finally give up on trying to split the pelvis and went on to the gut removal. Even after the workout on the pelvis, this knife cleanly removed the diaphram and wind pipe. Everyone one needs to remember that all of this is my opinion and does not reflect upon the HIGH QUALITY of Ryans work, but I believe that a razor edge would have made this a much quicker job. The thickness of this knife is something one can rely on FOREVER if cared for properly:thumbup:


My son is far more photogenic than I:D


 
JParanee said:
Great deer congrats :)

Are you going to be caping it ?

Congrats again
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Wish I had the coin to have it mounted, but in all reality I'm not that big on critters on the wall. Most of the guys I know get tired of trying to keep them clean. Will most likely do a european style, and tan the hide. I had an 11.5lb. walleye done but that's enough.
 
Thats a fine looking buck there. I also always split the pelvis when field dressing a deer. I also split the sternum as far up as i can, seems to make the whole process easier and i find i get a lot less blood on myself and everything else. I agree with the issue of having to clean the mounts and have no head mounts just horn mounts done. Fish for me are another story. Have a 42 inch pike and a 44 inch pike on the wall, as well as a 30 inch walleye, a 5lb smallmouth and 31.5 inch 12.8 lb walleye. This knife just looks awesome and i might have to get myself one when the pass around is done.
 
mewolf1 said:
Lets mucho gurry out while hanging. Can get plugged with fat and poop shoot parts. Makes for cleaner garage:)
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You got a nice buck AND a garage? Now I am jelous. Doing it indoors, I am guessing you put a drip pan down under it.
 
Great Deer Kent! thank you for the photos, I particularly like this one:

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It really shows where a fully sharpened blade would come in handy for you. I think Codger does a similar grip during this, I am guessing he pulls the knife a little further out and uses the belly at a little higher angle?? I look forward to getting his input there.

It is pretty obvious everyone does things a little different. There most likely is not one design that will work for everyone. I think this knife should excel (Even with a toothy edge) during the skinning. I look forward to seeing more!

Thanks again for doing this
Ryan!
 
I agree Ryan, i use multiple knives throughout the process and prefer a near polished razor edge for the initial opening and gutting, but like a more toothy edge for the actual skinning process. I find it gets though more of the fat and tissue connecting the hide with each stroke.
 
I think my style of use is maybe a chicken/egg question. I may have developed my style to adapt to my knife design. Or I may have settled on my knife design to suit my style. At least once a year I try an odd blade just to see how it works for me. I am sure that my opinion is heavily influenced by what I am accustomed to as it might be harder for me to adapt my style to a new blade than it would be for someone to develop their style around that same blade. If any of this makes sense.

As to preferences for edge type, if anyone acquires one with the microserrations and doesn't like the edge, it is easily enough polished to a fine edge with the same geometry through normal sharpening techniques. The serrations are so shallow that there would be little material loss. And I am pretty sure that the fine edge would be no more work for Ryan to produce than the microserration one, maybe even less.
 
Great looking deer Kent. Congrats.
I love reading all the differing opinions. After having used the knife myself I'm still not entirely sure which style of edge I would prefer. Of course I can always sharpen it to my liking any time I want to when I get one.
 
Great posts and points everyone. I have learned a lot during this thread.

Kent thank you so much for doing all this work with the knife. You have definitely given the SPK - 7.5" a run for it's money. Pork, Fish, Squirrel, Deer. You have a moose or Elk Tag to go? Haha you have gone above and beyond what I expected in this pass around, I can't express how much I appreciate you doing all that work and documenting it for me. The Knife has been very well received so far and I think with the ability to offer different options regarding the following:

1. Jimping type and location
2. Recurve blade
3. Toothy or Razor edge
4. Safe Choil or fully sharpened

It is obvious you would like it to have a fully sharpened edge with no safe choil. What are your feelings on the Re-Curve blade?
 
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RyanW said:
Great posts and points everyone. I have learned a lot during this thread.

Kent thank you so much for doing all this work with the knife. You have definitely given the SPK - 7.5" a run for it's money. Pork, Fish, Squirrel, Deer. You have a moose or Elk Tag to go? Haha you have gone above and beyond what I expected in this pass around, I can't express how much I appreciate you doing all that work and documenting it for me. The Knife has been very well received so far and I think with the ability to offer different options regarding the following:

1. Jimping type and location
2. Recurve blade
3. Toothy or Razor edge
4. Safe Choil or fully sharpened

It is obvious you would like it to have a fully sharpened edge with no safe choil. What are your feelings on the Re-Curve blade?
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No more tags. Boxing with care soon.
The recurve is awesome. I love small blades; it gets you closer to the work.
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