Skinning squirrel chipped my knife!

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SuzukiGS750EZ

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Dec 30, 2008
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Hey guys. Went out hunting with a buddy yesterday with air rifles and got a squirrel. I was showing him how to skin them, and somehow through the not so tedious or abusive task my clipper had 3 chips in it. Two towards the tang about 1/4" apart and one an inch or so up from there. Not humungous chips, but when i went to sharpen this morning i noticed it. The clipper is stainless steel. I've chipped knives before, but never a fixed blade. The hardest thing i cut was through the spine, and that was more of a push cut. I'll include some pictures later. Also, maybe my Buck 110 or custom would be better for this job?
 
Hi,

Hitting a bone can be hard on an edge. Particularly harder steels. Many a Chef's knife has looked the same way and worse after similar run-ins with even chicken bones. And I think Mora runs the 12c27 a bit harder than many other cutlers do.

I wouldn't worry about such little chips. They will sharpen out without much fuss. Think of them as just a part of what happens to knives that see real use out and about in the world.

dalee
 
Are you sure there chips, one of them looks like a roll? Either way just as dalee100 said once you resharpen it will be good as new, just comes with actually using a knife regardless of materials and or maker/manufacture.
 
Definately a chip. I've rolled, chipped, and mamed edges before, this is definately a chip, well 4 actually.
 
Also, maybe my Buck 110 or custom would be better for this job?
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I'd opt for a custom...but I'm biased:D

Carbon steel blades are great at resisting chipping or rolling. I batonned mine through the rib cage of the buck I shot this year - no edge damage. I have also used a 4.5" blade carbon knife (1084 steel) to chop through the spine of a bear to get the head off (I didn't get it cut right at a joint & also wanted to test the knife). It did take about 20 wacks as you don't get much chopping power from a small knife:p.
 
Bruce Culberson said:
I'd opt for a custom...but I'm biased:D

Carbon steel blades are great at resisting chipping or rolling. I batonned mine through the rib cage of the buck I shot this year - no edge damage. I have also used a 4.5" blade carbon knife (1084 steel) to chop through the spine of a bear to get the head off (I didn't get it cut right at a joint & also wanted to test the knife). It did take about 20 wacks as you don't get much chopping power from a small knife:p.
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My custom is the second to last knife. 4" blade of 01 steel at 3/16" thick, 5" maple burl handles with three solid brass pins. I took some ideas i had for a knife, took a few traits from knives i owned already and incorporated them into the handle, made the measurements to my hand and voila. John did a great job bringing it to life. That knife fits my like a glove. I don't know how well it will do skinning, but i keep it razor sharp and even thinned the edge out a bit more, but it has no problem with chipping when batoned or chopping.
 
SuzukiGS750EZ said:
Oh no, please don't tell! I don't want to get it taken away. It's pretty thick though joking aside. But i'll see how it does!
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Ok I won't tell but thick blades will work, in addition to using my JK EDC I've used a Randall Model 16 and my kids have used their Kabar Marine Combat knives for the task.
My airgun arsenal includes :RWS model 48 in 25 cal, model 48 in 22 cal, a model 54 in 177, a Benjamin Sheridan in 22 and a few cheapo's. (All iron sights, some with ghost rings)
Pistols: Crossman 2240 and 1377. All listed have taken down squirrel (except the model 54 too heavy and fancy).
Bill
JK #34
 
bruce if you chopped the bear thru the spine your knife had a great heattreat. i'm assuming it was one you made.
dennis
 
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