Hunting Knives

There is no magic formula for choosing the perfect knife; what feels great to me may feel awkward and unwieldy to you. A good all purpose knife should be made with high quality steel - 440C and ATS34 are two high carbon, stain resistant steels that hold an edge well - and have a fixed blade of between three to four inches in length. The type and angle of the handle and curvature of the blade are again largely a matter of personal preference, although a knife with a "gut hook" can really help when it's time to roll up your sleeves and get down to business.

When you evolve beyond basic hunting or outdoor needs a plethora of options present themselves. The needs of a trophy hunter, where capping and skinning to prepare an animal for the taxidermist are a primary concern, are different from that of small game or waterfowl hunter and the needs of a trapper become even more demanding. Some of these knives come with all the finesse of something more at home in an operating room than in a hunters back pack.

To a trapper a variety of specialized knives are as important as a ratchet set is to a mechanic. Nicks, cuts, and improper fleshing can quickly lower the value of a prime pelt, so it's important to select the right knives for the job, and learn how to use them properly. In fact this art is so specialized that many trappers prefer to customize knives to suit their own preferences or unique needs.

A trapper's toolbox includes knives for fleshing, scrapping, and even special knives for slitting tails. Looking like a two handed drawknife used in wood working the fleshing knife is about 12" long and is used to free the hide from any unwanted biological matter. Bell scrapers, looking a bit like a candlestick holder, or pelt scrapers that look something like a large safety razor, are used to ensure that all unwanted remnants are removed.

If you plan to do any of your own butchering you may want to invest in a good quality set of knives that includes a variety of blade types specifically designed to get the meat off the bone and in the freezer as quickly and effortlessly as possible. This will include things like cleavers for cutting through small bones and gristle; a bone saw to cut through those larger bones; and a good general purpose butchers knife for those large cuts like roasts

When it comes to knives you usually get what you pay for, so don't go cheap. A cheap knife made with low quality steel will be difficult to keep sharp and is even prone to breakage under hash usage. A poor quality knife will not make your cleaning or butchering task much more difficult, but it is also a potential hazard.

Here at Canada In The Rough™ we sincerely believe that the journey is just as enjoyable as the destination, so enjoy your search for that perfect knife. When you find it you've found a lifelong hunting companion.