I din't want to hijack the thread talking about upgrading equipment.....so I'll ask my question here.

I want a REALLY GOOD all-purpose knife that will be used for skinning and quartering deer. I have a wind river series knife from Browning, right now.....and I either want a new knife.....OR....I want a darned good sharpening system for the one I have. My current knife is good for about 2/3 way through a deer (or, like I said......I just need a better sharpener).

I'd really like to buy the last knife I'll ever need for this job.....OR, again....the last sharpener.

Suggestions?

Here is a good site to look at and research knives.

This knife has VG-10 steel and a non-slip handle. You shouldn't need to resharpen this before you finish but I have not used it yet say cannot speak from experience.

I use a Chef's Choice knife sharpener for my knives. I have high end kitchen knives and it can either restore a nicked blade or just keep your knives it top condition. It is a bit pricey but if you use it on your kitchen knives it will pay for itself. To get one knife sharpened costs anywhere from $3-$4.

EDIT: fixed knife link

Send "The Rev" a pm and tell him what you want in a knife

He makes custom knives and they are top notch.

I have one and it is great.

I've tried all kinds of knifes to do the job and just about every one has needed to be re-sharpened in the middle of the job with the exception of a brand new knife. They always work great. I usually use filet knives and they work quite well. The latest greatest is a folding filet knife I picked up at Meijer for $15. That this is real nice for cheap. Comes with a sharpener that works well too.

Tom

I would like to add that the ability of a knife to hold an edge is a function of the quality of the steel used to make it, not a matter of a good edge to start with. Harder steels, like that VG-10 I mentioned above should hold a very sharp edge with a lot of use as compared to a lesser steel used in a particular knife.

Most of my favorite knives are custom madeand are carbon steel.

I have an old Camillus that my dad gave to me before he died, and for sentimental reasons, it's all I'll use. The edge had been rounded by years of incorrect sharpening. Using a file, I re-surfaced the edge to where it would fit into one of those inexpensive sharpeners made by Rapala for their filet knives. After resurfacing the edge, I used a Dremel, in stages from sanding discs to polishing grit to restore the area to a luster, then used that filet knife sharpener. That thing is now literally razor sharp, and resharpening is a breeze. A few draws through the course side, then a few through the fine side, and it's shaving sharp.
Just looked it up. It's a pilot survival knife just like the one below.

I've been looking too, but with little luck. Being the kind of person who is very picky about knives, I've decided to make my own. I've only been reading about it to this point, but already have the tools to do it with (it doesn't really require much). Brucelanthier is right; it is the steel, not how new it is. Good steel will hold a very sharpe edge for a while. I have a custom knife that was made for my father. I have no idea what kind of steel it is, but it's edge will last an entire season (approx 6 deer). But it only cuts deer. I carry a cheap knife also for cuting stuff that could and would dull the blade, one that I can resharpen easily on a curb if I decide, or replace it for $15.

I'll let you know howmy knife making goes, and you can make one too if you're interested. I think it would be cool to pass some home-made custom knives down to my children one day, but they'd have to be nice.

I can send you some links on the topic if you like.

KP

This is the knife that I use - been carrying it for about 10 years now.

Buck Model 102 Woodsman ($40.00 - $65.00 depending on where you get it) The Buck Woodsman is a little piece of hunting history - I think they've been making this particular knife since the '70's.It'skinda throwback.



Weight:2.5 oz. (71 g.)
Handle Material:Phenolic
Carry System:Black leather sheath
Blade Steel:420HC
Length Overall:7 3/4" (19.7 cm.)
Blade Length:4" (10.2 cm.)
Blade Shape:Clip
Knife Type:None
Catalog #:2628
http://www.buckknives.com/catalog/detail/232/222
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For a sharpener, I have a Lansky ($35)that works really well. One sharpening every year will keep that Buck knife shaving hair. You can play games with the angles, and put a razor-edge on your knife (which takes some work) - or you can just go with a standard hunting edge - either way, it's a pretty nice system. No motors, failsafe.

http://www.knifecenter.com/kc_new/store_detail.html?s=LS30



I carry a folding Gerber limb saw ($20.00) for all my limb-cutting and bone-cutting work.

http://www.cbssportsstore.com/sm-gerber-exchange-a-blade-saw-w-wood-and-bone-blades--pi-2509099.html

I watched my processor skin and quarter a deer with one knife and he did it all in a matter of a couple minutes or less. Of course he was wearing a sharpening steel rod hanging from his belt. Every few cuts he professionally ran the knife over the steel(took a few seconds) and you could shave with it. Man, I wish I could do that.

I really love my Gerber knives(American made) but they seem to dull a little sooner than I'd like. Of course it doesn't take much to put a nice edge back on them too.