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The Range
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<blockquote data-quote="ez bake" data-source="post: 1994264" data-attributes="member: 229"><p>If you skin with it (and want to use it for gutting, and especially you butcher it yourself as well), then I would get something with decent edge-retention properties. I hate having to stop part-way through a job just to sharpen. </p><p></p><p>The knife that fits you is going to be unique to your hands and how you like to use it. I typically butcher up my own deer. If you don't then things like ergos with absolutely no hot-spots probably aren't that important. If you have large/small hands, you'll have specific handle-size needs (Bill Coye's Ridgeback is a good knife, but the handle is quite small and the blade quite large proportionally to the handle - check out his Oscar Mike - it's a larger, better balanced knife in my opinion).</p><p></p><p>Things you have to consider (in no particular order):</p><p></p><p>Handle/scale shape/thickness - look for hot-spots when you grip it and overall comfort and ability to retain the knife in-hand even when wet</p><p>Scale Material - something you can get messy and quickly clean</p><p>Blade-shape/size - I like a well-rounded drop-point for skinning and it actually works well enough for butchering</p><p>Blade-steel/tempering - get a good steel - D2 is hard to beat, but when its being use outdoors there are better stain-resistant steels like CTS-XHP, S30V, 154CM/440C, etc.</p><p></p><p></p><p>My first choice would be to pick up a Spyderco MuleTeam (the next one is the MT-14 coming out soon in Carpenter Tool Steel's 204P and so far my MT-12 has been ridiculously sharp for an extremely long time and it's not too hard to sharpen with diamond/ceramic stones). You'll have to get some scales for it though as it comes naked - Halpern Titanium and KryptoGlow are good sources.</p></blockquote><p></p>
[QUOTE="ez bake, post: 1994264, member: 229"] If you skin with it (and want to use it for gutting, and especially you butcher it yourself as well), then I would get something with decent edge-retention properties. I hate having to stop part-way through a job just to sharpen. The knife that fits you is going to be unique to your hands and how you like to use it. I typically butcher up my own deer. If you don't then things like ergos with absolutely no hot-spots probably aren't that important. If you have large/small hands, you'll have specific handle-size needs (Bill Coye's Ridgeback is a good knife, but the handle is quite small and the blade quite large proportionally to the handle - check out his Oscar Mike - it's a larger, better balanced knife in my opinion). Things you have to consider (in no particular order): Handle/scale shape/thickness - look for hot-spots when you grip it and overall comfort and ability to retain the knife in-hand even when wet Scale Material - something you can get messy and quickly clean Blade-shape/size - I like a well-rounded drop-point for skinning and it actually works well enough for butchering Blade-steel/tempering - get a good steel - D2 is hard to beat, but when its being use outdoors there are better stain-resistant steels like CTS-XHP, S30V, 154CM/440C, etc. My first choice would be to pick up a Spyderco MuleTeam (the next one is the MT-14 coming out soon in Carpenter Tool Steel's 204P and so far my MT-12 has been ridiculously sharp for an extremely long time and it's not too hard to sharpen with diamond/ceramic stones). You'll have to get some scales for it though as it comes naked - Halpern Titanium and KryptoGlow are good sources. [/QUOTE]
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