Just curious as to what knives (steele type) everyone is useing. I want to get me some good knives that hold an edge yet are fairly easy to sharpen.
I hate dull knives and knives that loose their edge quickly. Right now I am just useing a Gerber hunting knife to do most of the caping and then I have been useing a cheap .99 utility knife (home depot)for turning and spliting.
The cheap utility knife actualy works good, if it gets dull just snap off the end and you have a new edge.
My Gerber on the other hand looses it's edge about 1/2 way through a cape and is so hard (640 SS) it is hard to resharpen.
Any ideas? What about specialty knives and are they worth it?
Thanx, Tim
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You say it will not hold a edge, but it is SS 640, right? If its true SS640 the edge sould be held very well when properly sharpened.
Unless you are pulling the cutting edge down so thin it is like a saw. Try one of the cardboard wheels for sharpening!
I use carbon steel for a skinning knife and it's as old as George LOL and that holds and sharpens an edge with no problem.
Check and make sure your sharpening your gerber at the right angle
i basicly disagree with the above two, in that these hard steel knive's are hard too keep sharp, and hard to sharpen quickly. i don't know about the rest of you, but the animals that live here in alaska are drity,and if they were some what clean the hunter took care of that. so knives dull fast.(ie. slit,sand,ground soils ect.)
i reconmend, and i use excusively Victorknox 4", cost about 5.00 here.and ChicagoCutterly 103s steak knive, about 7.00-10.00 here. both are mild steel, sharpen very fast. holds and edge as good as any expensive ss440 or better knive.
i sharpen these knives with a dimound steel. yes you will shorten the life of your knive, but there cheap. whats the trade off? making money with your knives or tring to sharpen them?
i don't know how much we skin. but the month of sept. and june i hire two men. that skin 6 hours a day, 6 days a week. the orther months i just have the one guy 5 days aweek. ALOT!
my bestest advice try differant knives, and don't be fooled by prices. you'll find what you like, and tell everbody else....
I use a Rapala Fillet knife longer blade for fleshing/thinning