Skinning knife - Which steel?

Originally posted by blademan 13
To quantify Ray's 52100 by relying on the results obtained with a production knife using the same steel is like basing your decision on whether you like hamburgers by eating a McDonalds hamburger. Better try ground sirloin first. When deciding on a knife, don't just look at the steel, take a good look at who is treating it.
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AMEN!!!! :D :)
 
If you're looking for a good buy , try the Gerber Gator with the ATS-34 blade. The handle is ergonomic soft rubber and doesn't slip in the hand when wet, bloody or loaded with fat. You can get one for around $50.00.;)
 
It sounds like you are a very serious user and will appreciate
a really good knife. Just make SURE that you buy a knife that
has been properly heat treated. My son thinks that ATS34 is
horrible, it isn't, only the heat treat was horrible.
Good Luck,
 
Originally posted by Citori
The Dozier knives look great, but I'm a sucker for wood.
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Bob will lightly customize his standard models for nominal fees, if you can wait say 4-12 weeks for delivery... he'll do wood handles, slightly longer handles / blades, etc.

Do use a stabilized wood that is fairly stable so it doesn't shrink/swell/cup, etc. I like ironwood myself (which is kind of naturally stable). E.g., if you want maple burl or something, I'm sure Dozier's will steer you to stabilized wood.
 
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