Why the big knife?

Very good points, Koyote. Have to agree with all.
But, I have to add, also, that I had no problem processing my venison this year, from field to freezer, with nothing larger than a Fallkniven H1, except for two instances. I needed something else (hacksaw or golok) to take off the lower legs, split the pelvis (not absolute necessary, but certainly makes things much easier), and removing the head/neck (could have been done with the H1, but again, much easier with other tools).

So, actually, I guess I further reinforced your post, now that I read what I just wrote. Which furthers my opinion that your post was full of good points. :thumbup:
 
Hi! I´m a bit late in this discussion, but I used to be a big-knife-guy. But I was forced by my own experiences to change to axe/hatchet-guy. The hatchet and the saw, together with 3-4 inch knife, is best for me here in Sweden. I have used kukris and other larger knives, but the hatchet outperformed them.
 
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