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Thread: Question for the Hunters out there

  1. #1

    Question for the Hunters out there

    Ok, I wasn't sure where to post this as I'm getting into hunting after 40 years from my last deer taken. At that time my brother field cleaned it and I finished the butchering at home myself. Well I plan on doing some deer hunting this year and have a skinning knife made by Schrade called the Old Timer. Now the steel is I think marked 1520 T or that is the only mark on the blade which I assume is the steel type. Well as it came it had a fair edge but not one I would use and what grit would you consider taking up too when sharpening. I have the ability with my water stones to go from 250 all the way to 10,000 and beyond with my strops. I do understand this isn't going to be a kitchen knife however I take my butcher knives to about 4000 rarely more. Any suggestions would be appreciated or tips on the best edge for field cleaning game.
    --
    Joe

  2. #2
    Senior Member DeepCSweede's Avatar
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    I jump from 1000 to the 5000 rika and stop there. For my smaller folders, I used to use the lansky sharpener to the fine grit, but now I take them to an old Arkansas stone that has been in the family for at least 60 years that I would guess would be in the 3000 range.

  3. #3
    Senior Member DeepCSweede's Avatar
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    Oh and congrats on getting into deer hunting again and good luck.

  4. #4
    I've got Shapton Glass stones in 250, 500, 1000, 2000, 4000, and 8000 as well as a Naniwa 10K. For strops I have cow hide with CO, horse hide with Diamond sprays in two levels (all bought through Dave or Hand America. I also have a Smith's diamond field stones in 325 and 750 grit diamond plates as shown below.

    http://www.smithsproducts.com/produc...p?id=24&cid=10

    At any rate I will take it to 4K and see if that holds up, if not then 8K. Oh and I choose my stones based on micron size where possible always trying to get as close to possible by dividing by 2 from course to fine.

    Oh and thanks for the good luck. I might just need it since it is also the first time hunting any game with a rifle but did as last time with a shot gun and slugs. Now I have a 45-70 Rossi Rio Grande with a Bushnell Banner Dusk to Dawn 1.5-4.5x32mm scope.
    --
    Joe

  5. #5

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    I don't hunt, but I can't imagine you would take it past what you would on a slicer. I would go up to your 4, then just a few passes on the 8k and call it good.

  6. #6
    Senior Member DeepCSweede's Avatar
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    Nice - We hunt in a lot of woods with a range that generally is no more than 100 yards, so my main rifle is a 1939 .300 Savage Model 99 lever action with peep sights. If I sit on the field at dusk, I usually run with a Ruger Mark II 7x57mm Mauser bolt action with a Leupold 2x-12x scope. My family swears by the Savage Model 99 for woods hunting - great balance and an absolutely classic action.

  7. #7
    For a field dressing knife, gutting and skinning, a little tooth is nice call it micro serrations. I use a worn out 400 grit belt on my grinder, then a quick buff with some green compound. It cuts better/longer in hot protein then a polished edge. Especially on a lesser steel than what most kitchen users expect. By the way, I have the same knife. its a back up now should I loose or should I say misplace my CPM S30V hunter.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  8. #8
    Senior Member

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    A search turned up this page on the Schrade website about your knife:

    http://www.schrade-knives.com/OldTimer152OT.html

    It look as if the marking on the blade isn't the steel, but rather the model. The steel, according to the webpage is 7Cr17 stainless.

    Rick

  9. #9
    daveb's Avatar
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    A friend describes his 45-70 as throwing logs at em. It works.

    I'm also in the less is more camp for edge on a deer knife. By design the knife will have a more robust edge. For the variety of tasks that it may perform thats a good thing. Your Smith plates, orange and yellow, are all you need imho. Maybe an XF or 1-2 K stone if you must.

    Have a good trip and "Doe meat is better than no meat".

    Regards,

    Dave
    Dave
    Older and wider.

  10. #10
    I've got some great feedback on deer skinning edges over the last few years since I've been sharpening all sorts of knives for a local hunting lodge. The ticket seems to be (as usual) that the cheaper the knife the coarser the edge is the way to go. I find that it's best to go 120x belt and then one pass on each side on my deburring wheel. If I do more than one pass per side the edge becomes too polished. One of the guys uses a ceramic rod to touch up if he does more than one deer. I've never done this myself but I was shocked to hear that my edges (on cheap Schrades & Dexters, etc) make it through a whole deer now, they were too at first but now they're jaded and expect it.

    Anyway, if I were using stones I'd go no further than 1k but I think 220x is more in order for what's needed on a cheap knife. Deburr with a ceramic rod - leave the teeth on the edge.

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