hunters_life

Truly forged Tamahagane is without a doubt the absolute best steel one can have for a knife. The ancient Katana, and a very few new ones, was forged with Tamahagane with 2 carbon contents for an inner and outer layer. The inner creating the edge being higher carbon content for hardness to hold an edge better and the outer with less carbon for more flexibility and toughness to block blows. For a knife one would want the higher content for the blade since I doubt one will be blocking blows and such. It takes forever to get the edge formed by hand but once you have one on there you will have a blade that will hold an edge better than any knife you have had before if it was forged properly and is true Tamahange steel.

Rob in VT

My 40 year old Buck 110.

RaySendero

I use a Bear Cutlery fix blade for skinning and quartering deer, hogs ,etc.
Made in Jacksonville Alabama many yrs ago - Relative inexpensive.
Has a gut hook and 1st 2" of blade is schraded.
Gut hook is handy.
That 1st 2" of blade helps notch and subsequently break legs bones easier.
Keep a fine chainsaw file with it to re-sharpen blade and/or gut hook if needed.

rockport

I'm not a huge fan of the super steels. In my experience the edge retention is never good enough to justify how hard they are to sharpen.

I find 1095 to be about perfect...holds and edge good but is also real easy to sharpen.

rockport

Here is one for the Green River guys. I'm working on another one with micarta handles now as well.

alexramsey

you can find out more on ebay. I think this price is expensive

John_1979

I used to carry a Spyderco knife. It's a good otf knife.

rogerstv

A sharp one is the correct answer. I prefer a fixed blade as opposed to a folder due to ease of cleaning. My Boker Arbolito is my favorite knife. Not sure which model. Holds an edge better than most.

Agree that good butchering knives are more important than a knife for field dressing.

younggun308

I've been quite pleased with my Old Timer Shapfinger for opening up the cavity; the steel really holds a great edge, which is a bonus if you've got to dress several deer in a single day. The only thing is its point is so, well, pointy that when you're trying to unzip the lower abdomen, you feel like you're running a high risk of puncturing the guts. I might retire it from deer duty and use it as a small game dressing knife.



A small hand saw is a must to me, to get through the sternum and split the hip.

I just picked up an SOG Field Pup on Black Friday for $13.90 (really only $3.90 after the free $10 gift card for waiting in line---not bad considering Cabela's usually charged $39.00). I'm thinking I'll have more peace of mind when getting to the gut area, since the point isn't curved like on the Old Timer.

antGone

Buck Knives 141