Whether you’re processing a large game animal in camp, or prepping salmon for the smoker at home this knife is a good option.
I modeled this knife after my personal boning knife that has become my do-all for prep and processing. It has a small amount of flex in the last 2 inches for precisely separating meat from the bone, but enough rigidity in the base for cutting up large pieces. Whether you’re processing a large game animal in camp, or prepping salmon for the smoker at home this is an excellent option.
I used a reclaimed steel for this knife, most likely 15n20. It has good flex and a 55-58 Rockwell hardness, which is slightly softer than I generally make my kitchen knives but allows for some forgiveness when working up against the bone in larger animals but still carries an edge well. This knife can have it’s edge maintained on a sharpening steel or with an abrasive.
The handle is made from stabilized maple burl layered over white oak with a Padauk bolster. Each layer is separated with a double layer of black fiber, which gives this knife bold lines. It is a robust handle best suited for large and very large hands, intended for heavy use in all conditions with or without gloves on. This is one knife I’m hoping doesn’t sell so I can take it out in the woods next fall!
overall length: 12’’
blade length: 6-11/16’’
blade thickness: 3/32’’
handle thickness: 11/16’’
Whether you’re processing a large game animal in camp, or prepping salmon for the smoker at home this knife is a good option.
I modeled this knife after my personal boning knife that has become my do-all for prep and processing. It has a small amount of flex in the last 2 inches for precisely separating meat from the bone, but enough rigidity in the base for cutting up large pieces. Whether you’re processing a large game animal in camp, or prepping salmon for the smoker at home this is an excellent option.
I used a reclaimed steel for this knife, most likely 15n20. It has good flex and a 55-58 Rockwell hardness, which is slightly softer than I generally make my kitchen knives but allows for some forgiveness when working up against the bone in larger animals but still carries an edge well. This knife can have it’s edge maintained on a sharpening steel or with an abrasive.
The handle is made from stabilized maple burl layered over white oak with a Padauk bolster. Each layer is separated with a double layer of black fiber, which gives this knife bold lines. It is a robust handle best suited for large and very large hands, intended for heavy use in all conditions with or without gloves on. This is one knife I’m hoping doesn’t sell so I can take it out in the woods next fall!
overall length: 12’’
blade length: 6-11/16’’
blade thickness: 3/32’’
handle thickness: 11/16’’
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