blades

[uncle Jed]

Any body still using the "old school" fixed blades, or has everyone gone to the replaceable units? I'm still using my classic Buck.

[PorkChop]

Only because of convenience have I switched to disposable blade knives. Before that I always used an Old Timer knife. But when you have 40 plus birds to clean at times it is hard to beat taking a blade off and putting a new sharp one on. Also with little effort you can sharpen some of those disposable blades and reuse them more than once.

[uncle Jed]

Only because of convenience have I switched to disposable blade knives. Before that I always used an Old Timer knife. But when you have 40 plus birds to clean at times it is hard to beat taking a blade off and putting a new sharp one on. Also with little effort you can sharpen some of those disposable blades and reuse them more than once.

Meant to be more concerning big game, not duck...do you let birds wait for a couple days before cleaning?

[PorkChop]

When the temperatures get cooler I do. I always leave them breast up so the gut juice does not run into the meat. I don’t have enough room to be hanging a bunch of birds.

Otherwise I let them age in the refrigerator for a few days. I personally think it makes a difference. Not a huge difference but it does make a difference.

I also use the disposable blades for skinning out coyotes and Fox.

[Pennydog1]

i still use fixed blade1uncle henry 1, 110buck and my fathers german made butcher knife he left to me that he used when he was a butcher,those 3 take care of a deer with ease.

[Ricky Spanish]

If I post pictures of my blades you'll all go blind because they're so sharp that they'll cut your vision.
I just use an old blade off a Jacobsen lawn mower.

[uncle Jed]

If I post pictures of my blades you'll all go blind because they're so sharp that they'll cut your vision.
I just use an old blade off a Jacobsen lawn mower.

go away

[don novicki]

Buck 110.

[plainsman]

Buck 110 for gutting and an Old timer for skinning and done!

[AllBusiness]

Gerber with a zipper hook for gutting and skinning then a 5in rapala filet knife for boning.