For a Christmas gift. I'm thinking fixed blade. Price range , a couple hundred bucks or so
TIA!!
TIA!!
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Just make sure the blade comes to a fine point.
I like a fine point for the ability to do "detail" work when skinning. It allows ya to get into the nooks and crannies, and the empty space behind it allows you to brace the tip with a finger. My preferred skinning knife configuration also has a deep belly, or curve, to the blade. Thats the reason I can't bring myself to switch to a havalon, is I just plain don't like the blade shape for skinning.PineTreeAg said:Quote:
Just make sure the blade comes to a fine point.
I'm looking for a new knife as well. Why is a fine point important?
Just curious...Quote:
My grandad made this one for me when I was a kid
Man I face that conundrum all the time.Apache said:Just curious...Quote:
My grandad made this one for me when I was a kid
You ever think about "retiring" that knife, or relegating it to occasional use? You aren't gonna get another one like that.
I have two half face knives. My only complaint is that they aren't properly sharpened when you get them... angle was too shallow, more like a camp or field knife.PorkEatingCrusader said:
My dream knife.........
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jfc77 said:
Any havalon.
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per Dunn Knives:
"One of the questions we are asked most frequently is about the kind of steel we use. We are currently using S30V on all of our blades. This powdered-metal tool steel has a high-carbon, high-vanadium content, yet also contains enough chromium to easily be classified as stainless. We feel this steel offers "the best of both worlds" - a carbon-based stainless blades. Niagra Specialty Metals (an American-made steel) rolls the steel for us. We buy it by the sheet, Steve does the heat-treating of our blades himself and the final hardness of the steel is 59-60 on the Rockwell C scale. We are confident you'll find this steel holds an edge longer than almost anything else available, yet allows most people the ability to sharpen/resharpen blades themselves."