What is your favorite skinner and sharpener

Bigoledude · 10-07-2009, 01:13 AM

I lost all of my knives in hurricane Katrina. The flood waters washed away just about everything in my house. I can no longer afford the quality knives that I lost. The descriptions and comparisons I will give on my 3 skinners is from a comparison of the knives I had and, also the knives other hunters use at several hunting camps we visit regularly. From the least expensive to the most expensive; Cold Steel "Roach Belly" $13.00. Performs much better than knives that cost much more. Schrade/Old Timer "Sharpfinger" $21.00. A good little knife that is, in my opinion the best-looking skinner out there. Hen & Rooster "Sharpfinger" $39.00. This is what I think is the best bargain in knife steel period! The model I have is the olive-wood handle. Their other model with stag or rams horn are $49.00. The Smith's sharpener is all I use anymore. It is the kind that has the "V" shaped carbide and ceramic mounted into one sharpener. The Smith's is quick. And so easy that I must always track it down at the hunting camps. There just isn't anything quicker to keep you skinning with a razor sharp edge the whole time! I like the Lansky types with the guide-wires and stuff because it puts on a perfect edge every time. Just takes too much time to set up. Especially while in the process of skinning a few hogs and deer. With these inexpensive knives and the Smith's sharpener, you will be amazed how well you will do while skinning side-by-side with hunters with much-more expensive knives! If I learn how to post pics, I'll post them.

Bigoledude · 10-07-2009, 02:00 AM

The top knife is the Cold Steel "Roach Belly". It costs $13.00 and is a better knife than some that cost a whole lot more. The middle knife is the Schrade/Old Timer "Sharpfinger". The Sharpfinger costs about $21.00 and is another example of a good little knife that just becomes part of your hand when skinning. The bottom knife is my favorite skinner ever! It is the Hen & Rooster in the "Sharpfinger" design. $39.00 NOTE; Hen & Rooster does not list this knife as "Sharpfinger". They call it a bowie. The other 2 photos are a Stanley utility knife with a roofing-shingle-cutter-blade. This thing unzips deer-skin effortlessly nothing quicker. When the blade gets dull, flip it around. Gets dull again, throw it away and reload another $1.00 blade! The small hook might not work very well on very large boars with their thick shoulder-shield skin.

G. Green · 10-13-2009, 09:37 PM

I love my sharp finger. Bought 5 of them for presents last Christmas. The salesman told me schrade discontinued the sharp finger, glad to hear about the hen and rooster knife I'll have to try one. Thanks for the post with pics.

Romey · 10-20-2009, 11:14 AM

The Sharpfinger is no more because Schrade is no more. Imperial cutlery bought out Schrade and then in 2004 they closed the doors.No more original Schrade knives are produced.

Mike U. · 10-21-2009, 08:31 PM

Schrade, IIRC, is now a part of United Cutlery. I thought I saw a blurb on this somewhere and my newest Smokey Mountain Knife Works has a LOT of current production Schrade models in their catalog. There are also a number of Schrade Sharpfinger variants in the catalog too.

brucegodlesky · 10-22-2009, 05:02 AM

Schrade is now made in China, aren't they?

neophyte · 10-22-2009, 05:36 AM

hersmith-Knives.com / Schrade

Knives by Schrade

Schrade USA is no longer in business. Howerer, we still have some of their best knives. Get them quick because there are no more. Warranties are no longer in effect.

Taylor Brands has taken over the Schrade line and are now producing them in China. Frankly we can't tell a difference between the US and China made knives. These models as well as the USA Schrades and Imperials, made in Ireland are clearly defined in our descriptions.

There are two package types of Schrade Knives. First are boxed and second is bulk packed ( no box ). These are also defined in our descriptions.

FortyXDM · 10-23-2009, 12:53 AM

Favorite skinner is a 3 1/2 in Dozier Master Skinner: A.G. Russell Knives | Dozier Master Skinner

Favorite sharpener is a set of 4 DMT diamond whetstones. Did not like the plastic stone holder and made one from 2 in x 1/4 aluminum stock bent 90 degrees and drilled. You don't want to overdo it with diamond, as they take material off much faster than a regular stone.

Dragunov · 10-23-2009, 01:16 AM

Favorite skinner, combat, butcher, fillet, or bread knife.

Buck Nighthawk.

Favorite sharpener

Spyderco triangle sharpener.

Mike U. · 10-23-2009, 02:52 AM

Quote:

Originally Posted by neophyte

hersmith-Knives.com / Schrade

Knives by Schrade

Schrade USA is no longer in business. Howerer, we still have some of their best knives. Get them quick because there are no more. Warranties are no longer in effect.

Taylor Brands has taken over the Schrade line and are now producing them in China. Frankly we can't tell a difference between the US and China made knives. These models as well as the USA Schrades and Imperials, made in Ireland are clearly defined in our descriptions.

There are two package types of Schrade Knives. First are boxed and second is bulk packed ( no box ). These are also defined in our descriptions.

Thank you, neophyte! I didn't know they were being made in China.
Nothing is sacred anymore...

Grumpy old dude · 11-02-2009, 09:24 PM

I don't hunt or skin. Yep, Schrade is made in China now after 2004. I lost a Stockman a co-worker gave me and I can tell you at least THAT example of Chinese cutlery would get good and sharp.

I have a Chinese Remington that has an awful main blade but GOOD sheepfoot and spey blades. I'm considering breaking the main blade off so I can use the others.

I have other China knives like Buck and Winchester and they all get sharp.

Theory is bad heat treat on that remmy.

Anyhow I use an old Sheffield Pocket Steel and a new Klein Pocket Steel to sharpen my knives. I sometimes give them a final swipe on a ceramic stick. My left arm looks like that of a leper from testing sharpness!

BaserRonin · 11-03-2009, 12:23 AM

I have 2 kbars I use for elk and deer skinning. They have to be sharpened after skinning, the steel just is not that good, but I can get through 1 animal with the 2 of them usually. For sharpening I have a river rock that someone, trying to make a point, gave to me a long time ago. It works pretty well, the knives and the rock stay together in my hunting pack. No joke, that is what I use for deer and elk. Rabbits and other small game I just use a pocket knife.

Mike U. · 11-18-2009, 06:28 PM

Are your Ka-Bar's Stainless or straight Carbon steel?
I ask because I find the 1095 Carbon Steel they use is superior to their 440-A stainless blades.

single shot · 11-25-2009, 09:51 PM

High carbon steel is definetly the way to go. I use a knife extensively every day as a chef. I however tend to carry gerber knives in the woods. Even the cheap gerbers have served me well. The folder I have now is sv 30 steel I think that is what it was anyway. This knife will get scarry sharp and hold a edge very well. It is very hard steel and you could probably chip or brake it if you abused it. I do love a scarry sharp knife so!

10-07-2009, 01:13 AM	#1
Bigoledude Member Join Date: Nov 2008 Location: Louisiana Posts: 12	What is your favorite skinner and sharpener I lost all of my knives in hurricane Katrina. The flood waters washed away just about everything in my house. I can no longer afford the quality knives that I lost. The descriptions and comparisons I will give on my 3 skinners is from a comparison of the knives I had and, also the knives other hunters use at several hunting camps we visit regularly. From the least expensive to the most expensive; Cold Steel "Roach Belly" $13.00. Performs much better than knives that cost much more. Schrade/Old Timer "Sharpfinger" $21.00. A good little knife that is, in my opinion the best-looking skinner out there. Hen & Rooster "Sharpfinger" $39.00. This is what I think is the best bargain in knife steel period! The model I have is the olive-wood handle. Their other model with stag or rams horn are $49.00. The Smith's sharpener is all I use anymore. It is the kind that has the "V" shaped carbide and ceramic mounted into one sharpener. The Smith's is quick. And so easy that I must always track it down at the hunting camps. There just isn't anything quicker to keep you skinning with a razor sharp edge the whole time! I like the Lansky types with the guide-wires and stuff because it puts on a perfect edge every time. Just takes too much time to set up. Especially while in the process of skinning a few hogs and deer. With these inexpensive knives and the Smith's sharpener, you will be amazed how well you will do while skinning side-by-side with hunters with much-more expensive knives! If I learn how to post pics, I'll post them.

10-07-2009, 02:00 AM	#2
Bigoledude Member Join Date: Nov 2008 Location: Louisiana Posts: 12	The top knife is the Cold Steel "Roach Belly". It costs $13.00 and is a better knife than some that cost a whole lot more. The middle knife is the Schrade/Old Timer "Sharpfinger". The Sharpfinger costs about $21.00 and is another example of a good little knife that just becomes part of your hand when skinning. The bottom knife is my favorite skinner ever! It is the Hen & Rooster in the "Sharpfinger" design. $39.00 NOTE; Hen & Rooster does not list this knife as "Sharpfinger". They call it a bowie. The other 2 photos are a Stanley utility knife with a roofing-shingle-cutter-blade. This thing unzips deer-skin effortlessly nothing quicker. When the blade gets dull, flip it around. Gets dull again, throw it away and reload another $1.00 blade! The small hook might not work very well on very large boars with their thick shoulder-shield skin. Attached Thumbnails

10-20-2009, 11:14 AM	#4
Romey Senior Member Join Date: May 2007 Location: Montana Posts: 631	The Sharpfinger is no more because Schrade is no more. Imperial cutlery bought out Schrade and then in 2004 they closed the doors.No more original Schrade knives are produced. __________________ Romey High Country Knives http://www.highcountryknives.com

10-21-2009, 08:31 PM	#5
Mike U. Senior Member Join Date: Mar 2007 Location: Oz, right next door to The Lollipop Guild HQ Posts: 120	Schrade, IIRC, is now a part of United Cutlery. I thought I saw a blurb on this somewhere and my newest Smokey Mountain Knife Works has a LOT of current production Schrade models in their catalog. There are also a number of Schrade Sharpfinger variants in the catalog too. __________________ Gettin' old ain't fer sissies...

10-22-2009, 05:02 AM	#6
brucegodlesky Member Join Date: Nov 2007 Location: Armstrong County Pa Posts: 32	Schrade is now made in China, aren't they? __________________ A gun will get you thru times of no money better than having money and no gun.

10-13-2009, 09:37 PM	#3
G. Green Senior Member Join Date: Sep 2009 Location: NE OK Posts: 1,056	I love my sharp finger. Bought 5 of them for presents last Christmas. The salesman told me schrade discontinued the sharp finger, glad to hear about the hen and rooster knife I'll have to try one. Thanks for the post with pics.

10-22-2009, 05:36 AM	#7
neophyte Senior Member Join Date: Aug 2007 Location: Charlotte, NC Posts: 10,846 Blog Entries: 2	Schrade USA hersmith-Knives.com / Schrade Knives by Schrade Schrade USA is no longer in business. Howerer, we still have some of their best knives. Get them quick because there are no more. Warranties are no longer in effect. Taylor Brands has taken over the Schrade line and are now producing them in China. Frankly we can't tell a difference between the US and China made knives. These models as well as the USA Schrades and Imperials, made in Ireland are clearly defined in our descriptions. There are two package types of Schrade Knives. First are boxed and second is bulk packed ( no box ). These are also defined in our descriptions. __________________ Craig Who refreshes others will be refreshed. Proverbs 11:25

10-23-2009, 12:53 AM	#8
FortyXDM Super Moderator Join Date: Dec 2008 Location: Gladstone, Mo. (kc area) Posts: 4,218	Favorite skinner is a 3 1/2 in Dozier Master Skinner: A.G. Russell Knives \| Dozier Master Skinner Favorite sharpener is a set of 4 DMT diamond whetstones. Did not like the plastic stone holder and made one from 2 in x 1/4 aluminum stock bent 90 degrees and drilled. You don't want to overdo it with diamond, as they take material off much faster than a regular stone.

10-23-2009, 01:16 AM	#9
Dragunov Senior Member Join Date: Nov 2008 Location: Peoples Repooblik of Kaliforniastan. Posts: 1,250	Favorite skinner, combat, butcher, fillet, or bread knife. Buck Nighthawk. Favorite sharpener Spyderco triangle sharpener.

11-02-2009, 09:24 PM	#11
Grumpy old dude Senior Member Join Date: Nov 2008 Location: East Texas Posts: 601	I don't hunt or skin. Yep, Schrade is made in China now after 2004. I lost a Stockman a co-worker gave me and I can tell you at least THAT example of Chinese cutlery would get good and sharp. I have a Chinese Remington that has an awful main blade but GOOD sheepfoot and spey blades. I'm considering breaking the main blade off so I can use the others. I have other China knives like Buck and Winchester and they all get sharp. Theory is bad heat treat on that remmy. Anyhow I use an old Sheffield Pocket Steel and a new Klein Pocket Steel to sharpen my knives. I sometimes give them a final swipe on a ceramic stick. My left arm looks like that of a leper from testing sharpness!

11-03-2009, 12:23 AM	#12
BaserRonin Senior Member Join Date: Feb 2008 Location: CO Posts: 1,272	I have 2 kbars I use for elk and deer skinning. They have to be sharpened after skinning, the steel just is not that good, but I can get through 1 animal with the 2 of them usually. For sharpening I have a river rock that someone, trying to make a point, gave to me a long time ago. It works pretty well, the knives and the rock stay together in my hunting pack. No joke, that is what I use for deer and elk. Rabbits and other small game I just use a pocket knife. __________________ "It is useless for the sheep to pass resolutions in favour of vegetarianism" ~ R. W. Inge

11-18-2009, 06:28 PM	#13
Mike U. Senior Member Join Date: Mar 2007 Location: Oz, right next door to The Lollipop Guild HQ Posts: 120	Are your Ka-Bar's Stainless or straight Carbon steel? I ask because I find the 1095 Carbon Steel they use is superior to their 440-A stainless blades. __________________ Gettin' old ain't fer sissies...

11-25-2009, 09:51 PM	#14
single shot Senior Member Join Date: Dec 2007 Location: N.E. Oklahoma Posts: 144	High carbon steel is definetly the way to go. I use a knife extensively every day as a chef. I however tend to carry gerber knives in the woods. Even the cheap gerbers have served me well. The folder I have now is sv 30 steel I think that is what it was anyway. This knife will get scarry sharp and hold a edge very well. It is very hard steel and you could probably chip or brake it if you abused it. I do love a scarry sharp knife so!