5 Knives, Field to Freezer

by
posted on December 2, 2016
5_knives_f.jpg

Knives are great Christmas gifts for hunters, but don’t fall for looks over function when making out your wish list. I conduct knife-related seminars from Texas to Alaska, and some of the weird designs I see puzzle me. A knife is a tool—it should be designed to do a specific job, and one knife will not accomplish all of the tasks involved in processing a big-game animal. A hunter can justify five types of knives, each with its own role, for getting an animal from the field to the freezer.

Field-Dressing
A knife with a clip-point blade is best for field-dressing an animal. The sharp, pointed tip of a clip-point blade helps with “marking the pattern,” or making the initial incisions into the hide. While a clip-point blade is good for puncturing and cutting the hide, and slicing away internal organs like the diaphragm and esophagus, it’s not ideal for skinning. What to buy: Puma SGB Whitetail.

Skinning
You can skin with a clip-point knife, but its pointy tip has more of a tendency to cut the hide if you’re not cautious. A knife with a drop-point blade and a rounded tip is better for this task, especially if you want to save the hide for tanning or need to work fast to cool the meat. Look for a skinning knife that has a full-size handle to help with control; a handle that is slightly curved will decrease wrist fatigue. What to buy: Spyderco Bill Moran Drop Point.

Caping
The traditional caping knife has a narrow blade that’s 2.5-3 inches long with a distinct point. It should be capable of cutting and skinning with finesse for working around the eyes and lips of an animal. A caping knife is also useful for skinning the feet and toes on bears. Scalpel-type knives with changeable blades are another option for caping tasks. What to buy: Knives of Alaska Cub Bear.

Boning
To remove meat from the bone, use a knife with a relatively thin, semi-flexible blade. The upswept-blade design is standard because it provides the most functionality when working around bones. I like a 6-inch blade, although many of my buddies prefer a 5-inch. Handle materials vary, but for the most dexterity I go with wood. What to buy: Dexter-Russell ‘Don’t Tread on Me’ Boning Knife.

Breaking
A breaking knife’s sturdy blade does the work of cutting (or breaking down) quarters into steaks or roasts. The blade should be a little wider than an inch and have an upswept tip. When slicing steaks or trimming meat, a breaking knife with an 8- or 10-inch blade will produce smoother cuts than one with a shorter blade. What to buy: Victorinox 8-inch Breaking Knife.

Latest

Late Season Whitetail Muzzleloader Tactics Lead
Late Season Whitetail Muzzleloader Tactics Lead

Late-Season Whitetail Muzzleloader Tactics

To be successful in late-season muzzleloader seasons, it’s best to focus on feed available this time of year, the whitetails’ need to rest, and the fact that as much as 10 percent of the doe population will come into estrus in December.

First Look: Savage Arms KLYM Rifles

Designed for the modern hunter, Savage’s new KLYM rifles feature exclusive partnerships with PROOF Research and Fine Ballistic Tools to deliver lightweight rigs that are accurate and durable.

10 Great Long-Range Hunting Bullets

If you want to extend your maximum effective range with a hunting rifle, you must have a purpose-built long-range hunting bullet. These loads are up to the task.

#SundayGunday: Mossberg Patriot LRT

Get a closer look at the Mossberg Patriot LRT, the latest addition to our #SundayGunday series.

Member’s Hunt: Dad’s Lifetime Buck

This latest Member's Hunt comes from Rodney Harrison of Lawson, Mo.

Review: Mossberg International Gold Reserve Black Label

Mossberg’s handsome International Gold Reserve handles admirably and shoots extremely well.

Interests



Get the best of American Hunter delivered to your inbox.