Sodbuster Jr. to the rescue

S

street soldier

Joined
Feb 21, 2003
Messages
784
Today, a buddy of mine dropped off a nice plump goose he bagged this morning. My kids were in awe of this beautiful bird, and I set it aside in the garage with plans to clean it when they got home from school because they wanted to watch.

So, just before they get home, I set up a table outside and get everything ready to clean the bird. Everything's all set, and I have one of my bigger kitchen knives all sharpened and ready to slice into that goose.

The kids get home and we go out into the yard and I pick up the knife to get started. It's my first time cleaning a goose, or any bird for that matter, and I start slow, trying to cut through the feathers, down and skin to get to the breastbone. Man, that kitchen knife is not doing such a great job. I sharpened it about an hour earlier, and I know that it is sharp, but it's having a heckuva time getting through to the meat.

I remember that I had put my Case Sodbuster Jr. in my pocket, and I whip that little sucker out. Zip, like a hot knife through butter. It slices through the down and skin and opens that goose up with no problems.

I used that little beauty to breast out that bird and take both legs and thighs. I also was able to cut through the ribcage to get through to the heart and liver, which I kept and boiled up with some scrap meat for my dogs.

A little soap and water and then a couple passes over the sharpener and it's ready for it's next adventure.

What a great knife. A real workhorse in a compact package. I generally don't carry it for EDC, as I carry a medium wharncliffe trapper that I got from my kids for Father's Day, a Spyderco Paramilitary, and a Swiss Army Cadet(mostly for the screwdrivers and can openers). I may have to rethink my carry options, as I love the ergonomics of the Sodbuster Jr. and its performance was behind reproach.
 
Great story, I am also amazed by how sharp my sodbuster jr. is. It's the sharpest knife I ever got out of the box and I use it for alot of food prep because of it. :thumbup:
 
That Soddie Jr is something else. Jackknife and I both believe that it's one of the best food processing slipjoints available. I really enjoy mine. Use it in good health.

God Bless
 
The soddie is a perfect tool for this Kind of work. I would open the bird more from the skinside out making a hole in the skin and working from there. I would also gut it from the opening in the lover carcas. I hope you get more birds to train your skills.

Bosse
 
NirreBosse said:
The soddie is a perfect tool for this Kind of work. I would open the bird more from the skinside out making a hole in the skin and working from there. I would also gut it from the opening in the lover carcas. I hope you get more birds to train your skills.

Bosse
Click to expand...

My buddy has already told me that I am welcome to as many birds as I want from those he shoots. Hopefully Friday will see another goose or two coming my way.

As far as the actual cleaning of the goose, I sort of winged it(no pun intended). Once I cut down the centerline, I just pulled the skin away from the meat and kept cutting down until the breasts were clean. Then I sliced them off the bone, trying to stay as close to the bone as I could. It might not be the best way to do it, but it got the job done for me.

Could you explain how to gut the goose from the opening in the lower carcass? Thanks.

EDIT: Spelling
 
street soldier said:
I start slow, trying to cut through the feathers, down and skin to get to the breastbone. Man, that kitchen knife is not doing such a great job. I sharpened it about an hour earlier, and I know that it is sharp, but it's having a heckuva time getting through to the meat.

I remember that I had put my Case Sodbuster Jr. in my pocket, and I whip that little sucker out. Zip, like a hot knife through butter. It slices through the down and skin and opens that goose up with no problems.
Click to expand...

Man, you gotta love the nature of that Case CV steel! :thumbup: It really takes and holds a great edge.
 
Hallo. Just to awoid problems with the language. I didnt mean to be inpolite about how you did your work, mabye it seamed that way. Here is how I do it anyway:
I would as you describe open the goose in the centerline and then work mostly with my fingers. Working down the legs and wings as long as the meat goes and then use a little saw to cut the bone. Pliers or strong scissors is also usable but has a tendency to chip the bone. Also around the throat it can be good to make a cut when its to thin to provide any meat anymore. When all the fethers and skinn is loose and put aside I open the bird along the lines of the backside of the breastmeet where it gets thin. This gives a large opening for taking out the guts. If the bird is supposed to hang with the fethers for a while I just do this opening through the fethers. Everything inside comes out in one peace this way. Nica and clean. There are even folders with a birdhook ( knife content ;) to help in this work. But the Sodbuster is realy a nice knife to use for taking care of small game.
When I cook I part the bird in halves and put it in a large ironpot with a fond and boil it, long and not to hot. I want the bones to boil together with the meat as it gives nice taste and take the bones of the birdmeat after boiling so it has loosened. This works good for capercalzie for instance.

It sounds you have a nice friend, do you ever accompany him to the hunting?

Bosse
 
The sodbuster is uniquely suited to the butchering of game, as in the old days in eastern Europe the shape was known as the folding butcher knife. The wide thin blade has an exellent profile for meat, as well as most other cutting jobs. I know of a proffesional trapper and hunting guide in Frederick County Maryalnd who carries two of them. One in each pocket.

Soddies are great knives.


Good description of cleaning a goose Bosse.:thumbup:
 
I would guess that the Case Sodbuster that was my Dad's has cleaned upward of 300 squirrels, rabbits, ground hogs, pheasants and even a Whitetail or two.
 
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