JTR357
Gold Member
- Joined
- Sep 10, 2007
- Messages
- 14,103
I got one of these from AG Russell that works well. I some times take it with me to my in laws.
Field Sharpener
ric
+1:thumbup:
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I got one of these from AG Russell that works well. I some times take it with me to my in laws.
Field Sharpener
ric
Try completely butchering one with one blade.. Ive done it twice with my AUS-8 Kershaw Echo.. Id like to see a knife that can fully butcher an elk and not need to be sharpened..
Try completely butchering one with one blade.. Ive done it twice with my AUS-8 Kershaw Echo.. Id like to see a knife that can fully butcher an elk and not need to be sharpened..
Try completely butchering one with one blade.. Ive done it twice with my AUS-8 Kershaw Echo.. Id like to see a knife that can fully butcher an elk and not need to be sharpened..
bodydamage, Your correct AUS-8 will not do it. Were meaning not requiring sharpening until after the field dressing is done.(gut, skin and quarter)But many other steels will if properly heat treated. Like 440C, 154CPM, S30V, BG42 and I'm sure the D2 others mentioned. Some of these are capable of further completing the processing at home putting the edible cuts into the freezer. Then sharpening the blade. DM
Perhaps the term "butchering" is too vague. I butchered a hog last year with a Dozier, which means I gutted it, including splitting the pelvis and breastbone, and cut the head off. I used a saw for the legs. There was no noticeable difference in the sharpness before or after. I will be happy to supply pictures as evidence....![]()