Why I Rarely HUNT or GUIDE with Expensive Knives

[@ca2129]

I’ve lost several very expensive knives. I can do what I need with a $40 knife, if i loose it, not a big deal, grab another one. Love my Buck fixed blade with plastic handle.

[@CliffGray]

👍👍👍

[@KattLa-gz1cs]

Im a chef working past 25 years now. I got a knife bag with just fibrox vic. Every kitchen I worked in around europe have those for a good reason. My expensive knives mostly collect dust in another bag. Try to rotate at home but don’t want to chip them or such. In service for a delicate task on a plate I grab that specific knife to work. Else always vic 😊

[@longbowbanjoAL]

i own and work in a deer processing. 5500 plus deer and counting to date ive cut up. i had a 6 inch victironox semi stiff curved boning knife make it through 1500 deer once. and i still have and use the same lamb skinner on the skinning side that i started with. the trick is to use a slick steel, slick as glass not a sharpening steel, dont waste cuts and hit bone as little as possible.

[@jelkel25]

Was a trained butcher, we used Victorinox and I used to take the old knives, give them a little attention at home and use them for hunting. Nothing wrong with them you just don't have the time to mess around on the stones with them past a point at work. Never considered they were slick steel, just knew they were good.

[@daveyboy6985]

when you say slick steel I presume you mean a steel with no vertical ridges running up the length of the honing Steel.?

[@longbowbanjoAL]

@@daveyboy6985 they have to be slick as glass. some of them will still have a light grit on them without the vertical lines. almost like being coated with a light diamond dust. even those are not a slick steel. and they are advertised all kinds of ways so you either have to call the company or trial and error

[@OldBadger1]

​Ceramic rod.

[@joshsmith3650]

My contractor OCD can’t stop looking at the sixth siding plank above the table. The reveal is 1” off lol Great video as always bud

[@kriskodisko]

God dammit why'd you have to point it out

[@joshsmith3650]

@@kriskodisko haha like a wart on someone’s face

[@ImaOkie]

As a long time woodworker I'm guilty of the same thing , restaurants , others homes , videos .... I do the same , drives my wife crazy as I point these things out !

[@joshsmith3650]

@@ImaOkie haha same. I’m always looking how they built it and imagining what was involved.

[@joshuarowe4453]

Could it be the angle of the table making it look that way?

[@petemidwest1071]

New sub. Great info for those needing it. There are two takeaways. First off, learning the skill and art of sharpening is a absolute must! Owning knives and not knowing how to sharpen them is a waste of time and does your knife a injustice. Make it part of ownership. All knives no matter what kind of steel, will need you...the owner, to sharpen it! Secondly, trying to find the perfect knife is a exercise in futility. Always have options! There are pros and cons for every blade out there.

[@squatch2461]

Great balanced video. I used inexpensive knives into my 50's because the extra money needed to be spent on other things. I now own and have used an MKC Stonewall for hunting. The difference in processing an animal is amazing. All the little details of the blade shape and handle combined with the better steel staying sharp longer make a difference. Use a Buck or whatever, but someday when you can, if you can, try something better. Don't misunderstand, I use and love my Cold Steel for butchering, cooking, camp use, etc. but the Stonewall is my go to for processing an animal.

[@normankaster917]

Vintage old timer shape finger is my everything knife

[@YTkenntkeinenDatenschutz]

I work as a hunting guide and professional hunter in Germany and I’ am a diehard knife collector. I have a lot of custom knives, especially from the USA. For processing my prey (or the prey from hunting clients) I mostly use cheap knives, brands butchers use for their everyday work. I very seldom process the quarry in the field. I do this work in rooms with light and fresh water. The knife brand I use most since many years is called „Dick Knives“. Happy hunting and props to one of the nicest countries on earth!

[@bradfarrahgerwing154]

My families German in Canada....was a butcher for 14 years F DICK brand commercial knives are very underrated , I have my great grandfather's 2 handed F DICK cleaver.....things a beast and very functional

[@Gerald-do9yg]

Thanks for the nice content! Have some F. Dick knives and they are great tools! Glad you went with a German brand! Nice to hear about collectors of fine cutlery in Europe! Enjoy, Blsgs, gg

[@zacharyboggs7848]

F dick and victornox are the best options for everyday use . I'm a retail butcher and process poultry and small livestock and game for the public and use victornox f dick 95 percent of the time when I process for the public. At work I use victornox 100 percent I like both f dick and victornox about the same our company buys victornox so I keep.my personal f.dicks at home.

[@TheLordArion]

Good information, now I’m curious to try Dick Knives for myself. Waidmannsheil

[@forza_161]

@@TheLordArionif Dick is hard to come by the commercial variant of Victorinox is very similar in pricing and quality

[@mpccenturion]

62. Been using the same 4 knives for all these yrs. Like 50 yrs. High carbon steel. 3 inch - 5 inch - 9 inch ànd finally a WW1 bayonet within what I use to break bones. And I use diamond to sharpen. Regards

[@MikeJones-vb1me]

I make expensive knives out of excellent steel and my favourite feedback is when hunters tell me they cleaned out 3 bear and a moose before they had to touch up the edge at all. I have a video of a guide chopping the rib racks off a moose with a 5” knife of mine and the blade was undamaged. Try that with a scalpel! Also professional butchers also use those cheaper knives with the injection moulded handles because they’re more sanitary, from a legal food safe perspective. The hidden tang construction offers less opportunity for moisture to find its way between the materials and they can be run through a commercial dishwasher to be sanitized. Handmade knives will get wrecked in a dishwasher. This is also why they use plastic cutting boards (which dull blades super quickly) instead of wood.

[@YoureSoVane]

What steel? And what's the HRC after temper? Huge knife nerd and hobbyist sharpener and I love hearing details about what others create and how they use it.

[@MikeJones-vb1me]

@@YoureSoVane nitro-v for stainless and lots of sawmill blade steel from the old mills up here in northern bc, hardens like 10-series but super durable. I temper to about 58-60 for hunting knives

[@YoureSoVane]

@@MikeJones-vb1me Nitro V actually makes a lot of sense in this application. Aren't the saw mill blades O1? Or do they use another alloy I'm not aware of?

[@MikeJones-vb1me]

@@YoureSoVane O1 in my experience is a little more finicky for heat treatment. The blades I’ve been using act a lot more like a 1095 or 1084, or even L6. Now that being said, the gap between 1095 and O1, realistically, isn’t all that drastic. Your average end-user probably wouldn’t notice a huge difference if they were all heat treated well. In my opinion anyway.

[@mikafoxx2717]

​@@MikeJones-vb1me Pretty sure saw blades are usually 15n20 or maybe L6. Super tough nickel variants of 1080 basically.

[@JimAllhiser]

Love the deep dive into blade theory!! I have been waffling on my need for a better steel edc. I think you convinced me to stick with my cheapo 😅

[@CliffGray]

👍

[@maxpinson5002]

Guys that cut meat for a living all day don't spend hundreds for the knives that make them their living, and they don't use two and a half inch bladed "experts " knives The ones I've known don't sharpen with machines either. They use whetstones similar to what you can buy for $2.99

[@getsmart3701]

Well said sir. It's easy to see the "cheap and cheerful" tools in an outdoors man's hands as opposed to the "heirloom" in the campers hand's. Absolutely nothing wrong with a beautiful knife in the field but to those that really work in the outdoors, then the knife is just a tool to be used when needed and nothing more. Here in Sweden it's really, really rare to see an expensive knife out in the field (expensive being a 100 euro or there about). Give me a Mora or a Victorinox all day long:).

[@wildthing3112]

When dressing out an ungulate in the field, I use only an inexpensive knife with a synthetic handle and decent edge retention. That's because with Chronic Wasting Disease, I clean then disinfect my knife by submerging it in a 50:50 solution of bleach for at least 30 minutes. That's corrosive but necessary, and I don't cry over an inexpensive knife. If the CWD test comes back negative, then I use really good knives to process and package the meat.

[@corymattson6350]

Excellent overview Cliff I never thought about it I have too many knives but I am very particular when buying Best field knife for me is a drop point Fan of Buck Use a 110 113 Selkirk and a Kalinga Skinner I bought in the 70s and the thing looks new after skinning hundreds of big game animals Quick tip: I bought a Havalon Baracuta for saltwater. We hunt islands sometimes for hogs and deer and I didn’t want to give my Bucks and some other loved knives the exposure to saltwater. I learned right away these replaceable blade things are fantastic bowfishing in saltwater. We bow hunt stingrays and I now consider my Havalon a must have. Then about five years ago I started using the same Havalon for the anal cut around and freeing up the colon. That scalpel blade really shines there. Gutting I use my regular Bucks and often a Wyoming knife I bought in 1980 ? Maybe earlier and it looks new after working hundreds of big game. I do sharpen obviously And enjoy it I’m a Chef for over 50 years now and have settled on Global knives if guys are looking for great kitchen knives Trapping is another area where the guys carrying the freight use less expensive knives I use a little $20 AG Russell Woodswalker for the money cut - then my regular Bucks for skinning beavers and coyotes A Necker for fleshing Good Hunting

[@paleo52]

OKC Old Hickory knives are great for hunting. 1095 steel and you get them for 20 to 35 dollars.

[@maxpinson5002]

Well you used to could Since Ontario padlocked the doors Old Hickory anything has gotten kind of scarce. You'd think as many millions of em that they made, there'd be a decade's worth of supply. I tried to buy a carbon wood scaled Dexter a while back, and was told that they were discontinued I'm glad I've got what I've got

[@mikethompson8296]

I’ve loved Victorinox since my days fishing the bearing sea. Saved a man’s life with one. Great content Cliff! Are there any Kydex sheath options anyone knows for the beef skinner?

[@CliffGray]

You can’t make a comment like that and not tell the story! Limited sheath options for the beef skinner. Homemade kydex is an option!

[@YoureSoVane]

There's several smaller companies and one-man shops that do cheap custom. If they can get ahold of one they'll press it pretty cheap.

[@mikethompson8296]

@@CliffGray Point taken. I was 18 and had graduated highschool three weeks before. I bought a one way ticket from California to Kodiak with a backpack of food and not enough money to get home. This was in 04, so there was no deadliest catch, they started filming that winter. I had based this all off loose rumors I heard about salmon fishing and some books I read in a Barnes and Nobel. I sat on the docks pestering everyone who passed by trying to land a job (and somewhere to sleep). An old timer sized me up on my approach to him, his name was Tony Jones, owner of the crabber Lucky Lady. He was fishing some of his halibut IFQs on a small halibut longline boat. He landed me my first commercial job and taught me with his decades of experience. We were setting a longline one day, Tony and I were facing eachother taking turns clipping on pre-baited leaders onto the longline descending to the bottom of the sea. He made a mistake and didn’t time a clip onto the longline with the roll of the swells, as he clipped it the large hook set through his clothing and grundens jacket at his chest area and was pulling him overboard. There was likely a second or less to react to this. I whipped out my belt sheathed Victorinox 3.25 Inch Swiss Classic Paring Knife with Serrated Edge and cut the leader as he was being pulled over the stern. I grabbed his hood with my other hand and threw him back onto the deck. If he had gone over I would estimate him being down a hundred feet before I got the captains attention and stopped paying out line. He looked at me with bewilderment. I’ll never forget the look. He was an old salt of the industry, had a wife, kids, grandchildren. A yuppy 18yo kid he gave a chance had listened to the instructions he gave and saved his life and his legacy. It was all in the eyes. More wild stories came after that boat while crab fishing, but that’s one that makes me remember that trusty Victorinox which never left my belt line!

[@coffeehunter8742]

Great moment in your life. Thanks for sharing. We'll done👊

[@kurts64]

​@@mikethompson8296that's awesome mate, well done

[@abowhand]

Great video THANKS! I recently put together a skinning kit that includes the Victorinox beef skinner and boning knife

[@WeFightTheDark]

Got knives ranging from $2 to almost $400 and totally agree. IMHO most people don't need anything over $150 and even that's probably high depending on use case.

[@warrenruppart8567]

Good thoughts, especially for those of us who might really like knives, but still have a budget to balance.

[@richardkramer1094]

I carry 2 knives and have for years with no problems. The fist is a Cold Steel Voyager medium that I’ve used for well over 25 years. It is my gutting and quartering knife. The 2nd is a skinning knife made by Western which I have had for more than 20 years. Both knives hold their edges but I also carry diamond hones and a steel to touch them up when needed. Great video @Cliff

[@bushleague3472]

I think I have that skinning knife... a 5" blade with an upswept point. It was made in the late 50's and used to belong to my grandfather, probably the hardest carbon steel blade that I've come across. For 15 years now I've used a Grohmann No1 though, it does both jobs so well that I generally dont bother getting any other knives dirty.

[@spodyr6]

My EDC is a Benchmade Osborne. Had it for 15 years and it is on me every second I am awake, no matter what I am doing. Love it. My theory is this, it's an expensive knife and that makes me more conscious of where it is and what I do with it. I take care of it. A cheaper knife you are more likely to neglect it or just not pay attention to where it is at any given time. I sharpen my Benchmade often and make sure it is in good condition.

[@DB.KOOPER]

Benchmade is garbage, insanely overpriced garbage. I've worked with most of the big knife makers here in the PNW area and Benchmade is an awful company that makes cheap knives for premium prices. if you want US made go Spyderco.

[@kylekrause4448]

I have a Benchmade Osborne as well and agree with you 100% Because I have it every second that I am awake, it happened to be the only knife I had on me when I shot a deer this year I used it to gut and was absolutely impressed

[@SuitAndTieGuy88]

I carry the same one in Manacut I’m a maintenance man and I USE my tools. I’ll never carry anything else I love my Osborne. My dudes blade is the saddle mountain in s30v

[@daveyboy6985]

just bought a Victory lamb skinner, which came from the shop blunt, but after a short time on a lansky sharpening system, got a wicked edge. it has a more pointy tip than its victoronix look a like, and a slimmer in thickness blade, So awesome slicer. ps. New Zealand made.

[@BMO_Creative]

The main reason I choose a certain kind of knife is muscle memory. I need the knife to be a certain weight, length and sharpness to greatly reduce the chances of me cutting myself and increasing my accuracy.

[@joshuahmoran]

That's fine and dandy, it just depends on how much you use a knife and what you use it for. I myself carry a 6 inch or 8 inch Cpm3v blade. I've been out hunting backwoods and had to spend the night, my big knife is big enough to use like a hatchet and keep me warm. Exposure is the number one killer of lost people in nature.

[@ozcampnhuntdan7858]

Great video and I agree with you. I use the CS pendleton lite for dressing at it does a fine job for me.

[@dustinthewind302]

I carry an esse izula everyday and enjoy it just the right size for what I need

[@chrisreuther4546]

I do believe that there are some companies.. such as White River Knife and tool. There are a lot of times now I will carry a small, fixed blade in my pocket or with a pocket clip of various types. But I truly believe that there is value in the smaller batch knives and such. Back in the day... when it was buy one and done type... you would spend the money on a good item and be set for years... now we like to just buy new all the time. Also... I do not mind spending a bit more for American made stuff to keep my money here in the states. So Benchmade, White River... I have liked supporting Case. Great video though>...

[@duartduplessis1046]

Im a hardcore knife guy. My edc knives are all high end stuff,Sebenza inkosi koenig shiro ect. My hunting knives are also higher end knives but my field dressing/meat working knives are all FK Dicks or butchers knives. They are thin flexible and take a easy edge. Dont have to stres on working joints and abusing them. Plus dressing knives has a purpose design blade that just works better for the task. Great video bud

[@Jaden48108]

I'm sort of a "middle-of-the-road" guy. I go for quality without spending a fortune. On occasions I go ultra-cheap (for example a genuine fake Mora knife) and see what I can do to pimp it out making it super sharp, cordage around the sheath, firesteel secured to the sheath, strips of reflective tape to find in the night, and even a small pack of paper matches inside the sheath. Cost of the whole thing? About $20. And I would be absolutely comfortable with it even if the stakes were high. My favorite knife is the Scorpion by Dave Canterbury's outfit . . . dirty by design. It's rusticated, super sharp, bulletproof. Great knife. A little on the expensive side.

[@Kris_Stiletto]

Myself, because I have the ability to carry whatever I want, because I have a large Collection of Knives, i tend to just carry whatever I feel is safe to carry and use everyday at Work. And, those tend to not be "Budget" Folders. My personal favorite SDUEDC Folder is my AD20S, Shark-Lock, Folder that I bought heavily used on eBay and I refurbished, rebuilt, and polished all out and put a polished edge on. I, also, absolutely luv my 3.5" Blade, Cold Steel, Atlas-Lock, Engages with the Original Goat Scale and Skiff Bearings Kits. My other favorites are the Spyderco, Manix 2 XL, Ball Bearing-Lock, Military 2 Compression-Lock, SOG Pentagon XR-Lock, and the Microtech Ram-Lok MSI and Amphibian. Those are my personal favorites I like to carry to Work. :-) Peace, Stiletto :-)

[@ziperian1000]

Great presentation , all good points backed by experience. Refreshing educated view . That being said I am a high dollar knife junkie. :)

[@carypeaden4147]

I wish the Victorinox Beef Skinning Blade and other Victorinox knives had a sheath so I could carry them in my hunting pack safely. How do you recommend carrying large very sharp knives like that if they don't have a sheath?

[@mysterioanonymous3206]

You can buy a kydex sheet and make one yourself. There's plenty tutorials, you can do a decent one without much if any equipment you don't have already.

[@RodgerL-s4m]

Great vid. Good stuff. As a professional trapper, I skin a lot. Have some great knives, but the cheaper ones are quicker to top up and use when doing the work. Especially in the field. Good knives are for my home.

[@wdtaut5650]

In the wayback days, lots of guides carried $3 and $4 Herter's knives. For me, a Buck Bantam and a Mora Companion do all my field chores. After that, it's an axe and a saw. Others get 'er done with Swiss Army knives.

[@jeebusyaweirdo3733]

This is great, because it addresses an issue that I often bring up to my friends who also collect knives. Many of my friends buy the high end pocket knives and field knives and they are great knives…. However, when you start spending at a certain point you start to not want to damage, scratch, or lose it during use or carry and they end up sitting at home as more of a collection piece than a knife that is actually meant to be used on a job. This is exactly why I carry an opinel, it performs and cuts like an expensive knife and uses good carbon steel, but it’s also like $15 and I wouldn’t be so hurt if I lost it like I would be some of my case XX or Bokers

[@godscountry4683]

Cliff why don’t you have a podcast dude? Thanks for the awesome insight as usual man. Really value your expertise oppinions

[@CliffGray]

I’m thinking about it! Thanks!

[@TheWVgoodguy22]

I would definitely listen to that podcast on my drive to work or wherever

[@peterwebb8732]

​@TheWVgoodguy2 as would I

[@mountainlivin]

Thanks for the great real world tips! Spot on

[@pearcherry9859]

I debone all my deer and elk and pack the meat in some very rough terrain in Idaho. I am a knife maker and collector and have access to a variety of blades but for deboning deer and elk and general meat processing I am yet to find a better choice than a curved, semi-flexible 5 inch Forschner, F. Dicks or Frost boning knife. I also have my own custom variations of the same blades in AEB-L but they are hardly an improvement on the above mentioned factory blades. I prefer curved boning blades since they are quite good at skinning too in addition breaking and deboning. And the best part is that you can pick one up for about $30 and will last a lifetime.

[@TheCranehunter]

I am always looking for a way to lighten the load, so I use the havalon. I agree it is a mediocre knife at best, but it serves the light weight need that Iam looking for.

[@CliffGray]

Yeah for sure, I totally get that use case

[@Steve-vx2xp]

Buck 420 hc Is a very tough steel edge retention is pretty good with the book heat treat Montana knives are mostly high carbon steel I don’t feel a high carbon it’s worth the money they’re asking if you step it up to a S 35VN Like the book Alpha scout which is about half the price of the Montana knife you get a lot better steel and a great skinning knife with a nice belly small and light

[@seth7131]

Just an FYI- the kershaw leek is sized more like the green one right after. It's smaller but a good edc but smaller than what you showed

[@joshkepp756]

In the field- Buck packlite $40 and the gerber replaceable blade skinner Any place weight is not an issue- Russell or dexter butcher knifes

[@MO-vr1jg]

Carrying a quality knife just adds to experience of the hunt for me.

[@CliffGray]

Nothing wrong with that!

[@dingo5208]

Field tork for in the field and grohman for carry during hunting season, kershaw or onion clip assisted open knife for secondary and everyday carry. I am military and my knife gets used.

[@VitaliyMonastyrev]

In my opinion best balanced hunting/field dressing/skinning/quartering knife is Morakniv Kansbol. It is cheap, but not to the point of "mystery mild steel", it is strong at the base so you can ram through ribs safely, but thinned out at the tip so you can do some deboning. Curve of the blade is decent for skinning. The only flaw - it is not pointy enough for cutting out butt hole, but this just means 10 more seconds on a deer to do it with more of a slashing action to get through the skin rather than piercing.

[@chriskitchen4772]

Yes, it is one of my favorites too. Easy to clean also.😊

[@bushleague3472]

My favorite Mora for hunting is the "Pro". Its got a short, wide blade, which makes for more belly and a classic drop point shape. IMO the use of a Mora for hunting depends on the likelihood of having to field sharpen it. If I'm just out for a day of deer hunting a Mora makes a good choice, if its a backcountry hunt with multiple elk tags involved a skandi-grind would be less ideal.

[@VitaliyMonastyrev]

@@bushleague3472 I simply made micro-bevel on mine. Few light strokes on Victorinox Dual-Knife sharpener let you stay "on top of your knife" in the field.

[@bushleague3472]

​@@VitaliyMonastyrev Yeah, I've done that as well in the field, then returned it to the original edge later. I dont like using the micro bevel for any length of time, as the more you sharpen it, the bigger of a sharpening job you will eventually need to do. Getting my Grohmann through a season is just more convenient.

[@surfearth1]

I harvested my first CO Elk on BLM land in 2020. I used a Gerber vital and was surprised I used nearly all the replaceable blades to skin and quarter the elk. I had a new fixed blade and tried to use the gut hook. It wouldn’t even begin to work. 4 years later on a white tail it worked fine. The toughness of an Elk hide compared to a white tail is crazy different. I have another CO trip planed this October. I recently jumped on the MKC band wagon for the first time due to all the recent hype, I think everyone likes the G10 fake wood orange handle and the USA made ideology, and bought a super cub. I know it’s more of a bush knife. What are your thoughts on it for hunting?

[@CliffGray]

They make great knives. If you are careful with your technique around bone and hair, and you bring that knife smoking sharp, you can get through a whole elk. You’re absolutely paying for some marketing with MKC but it is also a pretty good product.

[@chasechenoweth7112]

Lost my mora knife sometime in between loading the truck and hunting, ended up cutting a nice mulie with a leatherman, and it really wasn’t that bad at all

[@eliinthewolverinestate6729]

Thank you. I buy cheap knives. I like a sgian dubh. I usually go with shorter knives. The grip matters a lot to me. I find my hands get tired quicker with bigger knives processing game. I usually carrier a 3 inch skinning knife in my change pocket. Hunting I have a game dressing kit. Fishing I have a few fillet knives. None of the fillet knives seem better than any other.

[@TylerNoble22]

As a full time butcher, I only use Victorinox boning knives. They're like disposable razors to me. If I had an expensive knife, there is too much risk that it'll get lost, stolen, accidently put thru a grinder or cut in half on a bandsaw. I just get a new one every month.

[@barkingspider2007]

Great video.. I have used budget and high-end hunting knives. The Montana Knives blades require ZERO tuneups in the field. Once a season my knives get a fresh edge and sometimes multiple whitetail seasons between sharpening. I love to sharpen knives. The high HRC steel lasts 10 times longer. I never need to sharpen on a hunt. I carry a havalon knife as a backup, but it remains unused. I think you will come to appreciate the edge durability of the Montana knife over the budget options. Thanks for the video.

[@brushwolf]

Mora Basic; One will quarter out a Mule Deer and Two will quarter out an elk. About 12 dollars each.

[@Elkmonger]

I'm 53. I have three knives. A Gerber exchange blade my sister got for me when I was 18. A Leatherman tool I bought the year before. A Victorinox 8" boning knife. I don't own a saw. I debone Deer and Elk that's what I do, and I do a lot of them. The Gerber knife has a drop point "utility" blade, a skinning blade with gut hook, and a saw. I've never used the skinning blade or the saw. The Leatherman is my EDC. I've worn out three leather Leatherman sheaths in my life. I remember it like it was yesterday when I bought it. I thought $20 was and incredible amount of money to pay for a "knife" with a stupid set of pliers on it. I thought it was cool because it had a phillips screwdriver on it. Oh-well that's my knife situation.

[@peterweikel7123]

Mt every day carry is the opd school basic case 2 blade pocket knife. They last, they work, they are small, they are light and they are inexpensive. My knife gets used many times a day every day for everything from cutting a string to cleaning grouse. I don't like the larger knives for every carry. Many of the clip knives are much larger than the pocket knives, and the clips tend to catch on stuff.

[@DDay336]

So would you recommend the beef skinner or the lamb skinner Victorianox for elk, bear, deer, and pronghorn?

[@CliffGray]

Lamb skinner

[@JosephAllen-d2e]

I collect knives as a hobby because I love their design aesthetics and enjoy the intellectual stimulation of learning about their materials and construction methods. I also like the social aspects that go along with the hobby. One thing I've noticed from watching video's from users who are not also enthusiasts is that none of them see the value of higher end knives. I've watched hunters, such as yourself, as well as buscrafters and quite a few special operations guys, review their knife collections. $40.00 to about $80.00 is pretty typical as far as cost goes for most of them. It seems to be a sweet spot where you get all the functionality you need from a knife as a tool without spending excessive amounts of cash for small improvements that don't really make a meaningful difference in performance. I love knives and will happily pay hundreds of dollars for premium knives but would never recommend them to a person who primarily just wants a functional cutting tool. For that, even the 40-80 dollar knives are too expensive. There are plenty of knives in the 10 to 20 dollar range, such as, Mora or Dexter Russell Green River that will cut things just as well, and in many instances, better than knives that cost hundreds of dollars.

[@josephstollsteimer1556]

Very informative video thanks Cliff 😎

[@randymartin5521]

My edc is usually two fold. I didn't start out to collect but I have ended up with a collection of knives, mostly folders. I've carried a Benchmade Mini Griptilian for almost 25 years, paid $68 for it back then, still have the box and receipt, along with that a small slip joint pocket knife has also been in my pocket for a lot of that time, usually a Case black synthetic jack knife, sometimes a SAK Tinker, sometimes something else. Even though 2.9 inch blades are considered smallish by today's standards, I often find the 1.5 to 2.5 inch blades on a traditional slip joint to be even more useful for detail work. I've been tempted away from the Mini Griptilian many times by flashier, more expensive knives but I always end up going back to the Mini. Of course I have a couple of Buck 110s, I mean after all, are you really a knife guy if you don't have at least one of those? 😂 I have several fixed blade hunters as well but the two I use most are a Western W39 that I bought in 1976 when I was 12 years old and a Western L66 I bought on Ebay maybe 15 years ago. They take a keen edge and are easy to touch up in the field, I actually prefer the L66.

[@Mastermindyoung14]

I have a custom in a very high end steel that's extremely ground thin, so even if it gets dull in the field, it's thin enough that it'll still process (but the high end steels edge retention is insane). I've let a few friends use it and they can't believe their hands. Then I tell them what it cost and what it's worth to me... haha

[@Steel_addiction71]

This is a very interesting take! From a hunter who’s definitely more experienced than I. First off, I don’t really consider MKC a premium knife. They are all marketing. They aren’t worth their asking prices IMO. $225 for a blank with paracord wrapped handle and poorly designed kydex sheath is a rip off. The blades don’t have a sharpening choil That being said, modern advancements in blade steel make it a no brainer to carry and use nicer knives. The difference in performance is very significant. Not to mention a lot of the higher end blades use steel like Magnacut that is rust proof, very tough and has great edge retention. Better in every aspect over 420HC besides cost. Not only the steel, but build quality, ergonomics, design, and materials make it worth carrying a nice knife The worksharp guided field sharpener is $30 and you’ll be able to maintain any knife in any steel. Not being able to sharpen is a moot point. I used my TJ Schwarz Confidante this hunting season and it was absolutely excellent. The S90V Benchmade Hunt knives like the Saddle Mountain skinner have always done well by me.

[@mysterioanonymous3206]

Been looking at that MKC for the magnacut and shape but the price is a little steep and the availability is miserable on top of it. What comparable magnacut blades would you recommend?

[@ImageLoX]

Yes the marketing is extreme and While i agree the price is steep, I wouldn't knock on Josh's (MKC founder) knowledge. Youngest master smith to earn the title from the ABS. I remember when Josh was a teenager sharing a table with Devin Thomas at a knife show (known for his damascus). That was before Devin's son Larrin Thomas, the PHD metallurgist who invented magnacut, was even born. Josh knows his knives, and knows his steels. I do like that MKC parkerize their 52100 blades because it wears nicely and doesn't look like worn paint like DLC. Again, i agree the price is steep, but i guess someone has to pay for all the marketing and USA made. Also, NO knife is rust proof. With the higher HT that people are using on magnacut, it will pepper up, Take it salt water fishing and you will see. Not everything is about edge retention, there is something to be said for blade profile, toughness, ease of sharping, and HT. Also, i love that they use high carbon steel. I'm not a fan of stainless for my hunting knives. Last thing, sharpening choils tend to get hung up when skinning, i like them on my EDC blades, but not my hunting blades.

[@ImageLoX]

@@mysterioanonymous3206 whatever you look for in magnacut, make sure the heat treat is done properly. Go through someone reputable, I've seen Buck offers magnacut now but i don't know the price.

[@Kpitt2]

@@ImageLoX looking to purchase one myself, do you recommend MKC? I’m new to this don’t mind paying for quality if it’s going to last.

[@ImageLoX]

@@Kpitt2 I like their stuff. What are you planning to use it for?

[@crappierocker9248]

Great video Cliff!!! Awesome jacket....what model Origin is it? Thank you

[@henrybright8531]

I want to know what kind of hoodie/jacket you’re wearing. I like that pattern

[@full_metal2452]

How about headlamp choices to carry in your bino harness?

[@clintwestwood3539]

Have you ever tried the havalon TALON tho? It’s something you’d like a lot by seeing your issues with the smaller one

[@clintwestwood3539]

You can also sharpen them compared to other havalons!

[@CliffGray]

I’ll check it out 👍

[@clintwestwood3539]

@@CliffGray if you get it one in hand even just to test it out I’d be interested in your opinion. It uses proprietary blades that are thicker and sturdier, also it has several fillet/boning blades that go from 5 to 9 inches. I know several hunters that process everything with just that. Also since it has larger stock it can be resharpened instead of being throwaway blDe

[@tonyrc49]

@cliffgray - what are your thoughts on esee knives vs montana knife company? looking at mkc, but so expensive. i have heard that mkc prices doesn't match the value.

[@striderwolf687]

What is the plan for 100k subs?!?! Congrats on almost getting there and all the hard work!

[@Doobie603]

I like using the Mora Kansbol for processing game. (edit) and EVERYONE should own one of those "Worksharp Field Sharpeners" Best light weight portable sharpening system on the market!

[@patpacheco3296]

Which one, the buck, or the Montana knife company knife edge stays sharper for longer periods of time while using them? I have always wondered about a knife that stays sharper longer. Thanks in advance for any information.

[@southernyert7597]

Watched the video & went to sub. Luv watching videos of professional experience. I agree 💯 Budget vs expensive. As a user & collector there is a place for both. I own very expensive custom knives that do see use but only at home or in camp. My kids argue over who's getting what when I'm dead LOL, But in the field I use budget knives. If I lose or damage one its no big deal & budget knives get the job done. Each to his own preference. I enjoyed ur take on it

[@smithn.wesson495]

Just like anything in life, there is no end to the amount of money that you can spend on a certain hobby. At some point, you have to determine what you can afford and what you are going to get on a return on investment. A knife is a tool, plain and simple. I don't care if you spend $20 at Wal-Mart or get a $250 Buck Custom Shop knife, you have to learn how to properly use, not abuse, do regular maintenance, and store this tool when not in use. I got my first hunting knife back in 1988 (yes, I am an old bastard......I get it. ) with a Buck 119 Special. 35 years later, that knife is still 95% or more as good as the day I got it because I do a lot of what is mentioned in this video.

[@russellstephan6844]

I have a number of Hampton Forge Santuko knives in my kitchen. They're a little more than $13 off Amazon. It's a fantastic knife! Why throw money away?

[@mikebsbd]

I would say the buck 113 is also probably more corrosion resistant.

[@kylekrause4448]

My dad used to work in South Texas on big ranches and had a great knife collection. Growing up using these amazing knives turned me into a knife snob and I could never find knives I thought we’re good enough. it wasn’t until I was in my 30s he told me they are just Case Knives with nice hands lol

[@jamesjahoda1613]

I love my Victorinox Lamb skinner and 6" boning knife. I have the little clamshell covers for them. I completely agree, great knives for deer!

[@CliffGray]

👍

[@YoureSoVane]

Benchmade doesn't make the best in the world, but they're hard to beat and the warranty is great. It's rare for a production knife to have a better heat treat than Benchmade. For the average person I highly recommend. Also S90V is a great option for most hunting knives as long as you can sharpen it without embrittling the edge. Not many brands use that steel either. I care nothing for how easy it is to sharpen. I have a lot of stones and years of practice. I can sharpen a dinner roll if I tried hard enough. I want to sharpen less often and have a better time using it. I take care of my car for the ability to drive it, I'm okay with spending time sharpening my knives for the ability to use (and abuse) them. And I abuse my knives. My EDC is much smaller seven years on because I've ground out all the chips and ground in new bevels so often.

[@TheAcesShow]

My dad uses an outdoor edge with replaceable blades BUT he sharpens the blades and tries to use them to death 😂 I always rag on him like, at that point just buy a fixed blade or flip knife. I use the outdoor edge swing blade. Cheap, and I like the skinning blade. I’ve bought so many blades from $100-$300 and always go back to the cheaper outdoor edge, go figure.

[@blakeS1234321]

"a helpless metro sexual" Ahahaha

[@CliffGray]

Bwhaha! Well there’s a lot of them 😜

[@marshallrao6784]

That was hilarious 😂

[@jelkel25]

My tip as an ex butcher is learn to use a honing rod properly along with your stones or whatever system you use (never pull throughs!!!!). Don't get a cheap honing rod either, they are worse than useless, you don't need some sort of Japanese super hone just a good one a butcher or other professional would use. Don't try to learn from chef's either, most of that crew couldn't sharpen a knife if you gave it them already sharpened (with some exceptions!).

[@OldBadger1]

Out of 50 kitchen knives I use a 5$ Chinese cleaver the most. Out of 100 hunting and Edc fixed blades i carry mostly a very old Finish Puko or Esee 3. Nothing fancy.

[@reubenmolsee7233]

As a profesional mobile slaughter opperator, I use Dexter Russle Lamb Skinners for almost everything. If they get duĺl buy a box of 6 for about $85.

[@cobyhowarth4290]

As someone who loves knives and philosophy when this dude started doing knife philosophy I think I nearly pitched a tent

[@nickdondey678]

Great video! When you say you need to sharpen the cheaper knives often, at what frequency do you mean? Do you need to sharpen midway through a deer or elk? I’ve been considering moving away from replaceable blades but also don’t want to need to sharpen them in the field.

[@brushwolf]

A single Mora knife will get you through just about any ungulate. Ive quartered out a couple of mulies with them.. It took two to quarter out an elk. They run pretty cheap also. I happend to have a new and used ( resharpened before the hunt) basic 511 when quartering out an elk last month. You won't need to sharpen during quartering. I haven't had to at least. I carried four with me to camp but didn't use two of them.

[@sagamoresagamore]

Does all victorinox skinners have same blade thickness?

[@mysterioanonymous3206]

Swiss here... Coincidentally I live somewhat close to the victorinox factory. The reason they are used in professional settings is food hygiene standards. The grip as well as metal have to comply and must be sanitary to a very high degree - not something you can claim with a lot of regular carbon steel, micarta or wood handles or even worse, folders. That's bacteria ground zero. It's also why they use stainless steel - it doesn't rust. The handle material is also slip proof because they're used in wet and bloody environments. They are much harder to sharpen than carbon steel however, that's why they require constant tune ups to retain that nice sharpness. I own probably 8 or 9 of them and they're great. 10/10. Unbeatable. Def looking at those MKC blades for the field however. But only for the magnacut version (again a stainless steel) and also, availability suuucks.

[@mikafoxx2717]

If they need more sharpening it's just because they're softer steel, much like if you were using 1055 instead of 1095 etc. soft carbon steel is real similar.

[@terrybest8973]

That's my go to buck 113 ranger I love it one of the best and it's cheap enough

[@Ceranyx]

Hi, I’m literally a random 13 year old girl from Australia, animal lover. But I find hunting super cool and interesting to learn about, you may not see this, but I do have a question. Do you ever feel bad for the animals/respect the animals when hunting them? I know I sure would, though I know most hunters make it painless. Other than that, great videos man.

[@peterwebb8732]

Hi from another Australian - farmer and hunter. "Respect" is a human concept. In my 60 years, I've not seen anything to indicate that animals respect each other. That said, respect is one way that we express our value for an animal. No-one that I know has "respect for say, a cockroach. We don't like them, they are a pest, and we just put poison out for them and be done with it. A fine domesticated animal represents a great deal of hard work, investment and the pleasure that we can have in producing something that is beautiful, healthy and functional. (I'm being very brief here, there are many ways that we can value an animal, includi g emotionally. I have three dogs in the kitchen with me now, that I love with a passion.) Wild animals are something else. They provide us with a link with nature. They are part of a wildness that is completely apart from tge man-made environment in which many of us live. They give us the ability to be participants in that ecosystem, instead of merely viewing it. That cultural and emotional part of hunting is immensely important to us, possibly for the same reason that ancient men painted the animals that they hunted of vast numbers of cave walls ( but almost never pai ted plants). Done right, hunting is a challenge... of commitment, of skill, of patience, of endurance. Everyone who hunts "properly"..... that is hunting in ways that require that hard work, give the animal a reasonable chance to escape (if it is good enough) give it a quick, clean death of you succeed, and do not take more than our fair share.... The hunter who does that..... what he does is the measure of his vale, his "respect" for that animal. Wild animal

[@patrickdonovan7894]

I’m trying to understand the 300 dollar griptilian. I carry one it cost me under 200.

[@maxpinson5002]

Everybody that hunts and dresses their own game needs to watch this ^ ^ ^ video. If you don't dress your own game, you really should learn how to, and how to sharpen knives with a basic whetstone

[@timhuber1780]

Are these prices in Canadian dollars or something?

[@richardkramer1094]

Oh, and by the way, I also have an original J. Russell & Co Green River Works skinner that is about 170 years old that I use and it is a far superior knife.

[@sharpwhits0167]

If you paid $300 for a griptillian, I have some ocean front property in Arizona I'll trade you for it. 😂 In all seriousness, I do agree with much of what you are saying.

[@shawnbowen6833]

That first pocket knife you showed is not a griptillion. It looked more like an emissary. Also neither one of those is anywhere near $300 let alone $500.. even if you opt for the 20cv steel griptillion your still looking under $200. Regular griptillion is under $150 and your emissary is around $175.

[@rdaugherty52]

This is no joke I bought a rough rider knife for 11 dollars I liked it because of the color of bone handles it’s a trapper model but has strong springs it stays razor sharp and has processed many deer it drives my friends nuts they want to talk about there expensive knives and I say there’s know way I am spending 300 to 400 dollars on a knife.

[@michaelthompson7570]

For me ,,this video hits all the highs and lows of credit card use for down to earth tasks……

[@zacharyboggs7848]

I would rather have a 3.5 or 5 inch outdoor edge replacement blade knife as the havalon.

[@aaronnoffsinger5922]

I am usually alone hunting so, I carry four knives, One food safe folder and a havilon for precision cutting and two Victorinox boning and butchering knives. Being alone I choose to take only the skin, organs and meat out with me. My Victorinox and buck knives have lasted over 20 years.

[@honestkaos]

Moras ! Can’t beat um.

[@BuckFu]

I’ve always thought the havelon was a gimmick, needing extra blades just seems like a trash idea.

[@jeffreybateham9527]

Owning good knives and knowing How to actually sharpen a knife are 2 different things

[@mattgriffith5044]

Absolutely.

[@wswillett]

Outdoor Edge kicks the dog mess out of all of these....yeah, I want to sit there and sharpen my knife while I am dressing out an elk and it is warm....makes sense to me.....

[@joshkepp756]

Also most butcher shops sharpen knives for a few bucks each.

[@tbjtbj4786]

A case stockman or trapper has worked well from fish to steers