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Chick
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| Joined: | Fri Jan 11th, 2008 |
| Location: | Orange, Texas, USA |
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Posted: Thu Mar 13th, 2008 04:21 am |
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What kind of knife do you prefer for skinning? I have found that a smaller bladed knife works best for me.
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Nutoy
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| Joined: | Sat Jan 12th, 2008 |
| Location: | Deep East Texas, USA |
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Posted: Thu Mar 13th, 2008 05:01 am |
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I agree. You know what my lil skinning knife looks like. The blade is what, maybe 2 1/2" long. It sure has skinned a bunch of critters over the last few years.
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firedawg226
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Posted: Thu Mar 13th, 2008 11:16 am |
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| I agree with a short blade for skinning, but i like a long, slender blade for cutting up the carcus---like a filet knife. I found that it works well when removing back-straps or hams from the bone. Then i use a butchers knife for slicing up the meat into steaks, jerky, ect.
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Hey-Ho--Let's go--- The Ramones "Blitzkreig Bop"
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Chick
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Posted: Thu Mar 13th, 2008 08:13 pm |
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Yes, I use a long blade for the backstrap also. Nutoy, are you sure it is 2 1/2"? I would have guessed at 1 1/2"!
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Nutoy
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Posted: Fri Mar 14th, 2008 03:12 am |
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Chick, your probably right. It is very small. I know several people have laughed when they first saw it but wanted one before they left here.
Like firedawg said, I have one of those small sized Rapala filet knifes and I sure like it for removing the backstraps.
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brucet
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Posted: Sat Mar 15th, 2008 11:44 pm |
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| I like a small bladed knife for gutting and skinning.I then use the longer butchering bladed knives for the actual cutting up the meat.
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firedawg226
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| Joined: | Sun Oct 28th, 2007 |
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Posted: Sun Mar 16th, 2008 11:19 am |
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I also keep a good steel handy to keep the blades sharp while skinning and cutting. While i tend to use cheaper knives in the field, i love the Henkel knives we keep in the kitchen. Theres something about German steel as it keeps an edge for a long time before needing a run over the steel.
While on the subject, i have over the years replaced all the wooden cutting boards at the house with the nylon (?) kind, mainley because they are easy to clean and less chance of bacterial contamination. With the nylon/plastic kind they wont hold a bleach smell or taste to pass on to the meat.
Has anyone tried the ceramic blade's? I have heard they are the sharpest knives on the market now, however they are supposed to be expensive....
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Hey-Ho--Let's go--- The Ramones "Blitzkreig Bop"
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brucet
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Posted: Sun Mar 16th, 2008 10:17 pm |
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| Got both the plastic and wooden cutting boards.Have not tried the newer knives you mentioned.
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VEGETARIAN:Old indian term for bad hunter
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arrowslinger
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Posted: Sun Nov 30th, 2008 12:54 pm |
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| Lets see some pix's
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Current time is 01:35 pm | |
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