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View Full Version : Rebar Knife Skinner (Warning, Hunting Pics -- graphic content)



Eli Gautreaux
09-23-2009, 02:21 PM
Hey Ray,

I've been wanting a good test medium for your rebar knife, and the perfect opportunity presented itself today. I don't know anything better to test edge holding than hog skinning 2thumbs

For those unacustommed to hogs, they are nothing like deer. Their skin is incredibly thick and the hair incredibly course, not to mention all the sand/mud matted in the hide. It'll put an edge to the test, to say the least.


I used the Rebar knife start to finish on a 75-85 pound hog, then helped a biit more on the 50 pound smaller one.


http://i71.photobucket.com/albums/i138/xamaneli/IMG_0393-1-1.jpg


I had some help from my 10 year old litte girl :D

http://i71.photobucket.com/albums/i138/xamaneli/IMG_0388-1.jpg


The rebar knife skinned an entire hog, and 1/3 of another, and was still fairly sharp afterwards. I'm VERY impressed with it's performance Ray. You obviously nailed the tempering just right!


Dinner, some of it is in the crockpot already:

http://i71.photobucket.com/albums/i138/xamaneli/100_4316.jpg

Jeff Pearce
09-23-2009, 02:26 PM
great pictures. Glad to see the young lady likes hunting with dad. That is cool. great review of rays knife. 2thumbs

Stuart Willis
09-23-2009, 03:57 PM
I can't think of a better test.

P.S. Eli how about overnight ups'ing me some of that crock pot dinner 2thumbs

Raymond Richard
09-23-2009, 04:47 PM
Eli, When the heck did you find the time to go hog hunting? Great pictures! How was the knife to hold onto? I bet it got pretty slippery. Is the little helper one of yours?

Eli Gautreaux
09-23-2009, 05:09 PM
Ray, this week is pretty slack, and we had our first blast of fall weather ---- it was in the 60s overnight and a high today of only mid 70s!!! It'll only last a day or two, so you have to get out when you can :)

Yep, that's my youngest, Kory. She's a keeper!

The knife wasn't hard to hold onto, i think mostly because it's handle heavy, so it tends to rest justabout right. But also because you left the ridges on the spine and underneath the handle, and that gave plenty of texture.

Honestly, I was just wanting to test the edge, but ended up being surprised at how well it handled.

Raymond Richard
09-24-2009, 09:21 AM
Eli, Hog skinning must be part of the home schooling in Texas. Cory looks like she has done this before. Now I'm glad I didn't take a picture of me skinning a mole a couple weeks ago using one of those throw 3 for a dollar razor knives I purchased at the Dollar Store. I didn't have anything in the shop with an edge on it that I could find. Those things would hardly cut through the skin. I really do appreciate the report on the knife!

Were these hogs you shot or did you run them both down with dogs? Are both hogs females? How was your meal last night?

Eli Gautreaux
09-24-2009, 04:13 PM
Ray, with all those knives in your shop, you don't have anything sharp??? That's a little bit funny, lol.

These weren't taken on a hunt, they were trapped. Both females, and very nice meat sizes.

I thought we were eating pork last night, but then was told that Mary had already started cooking a beef roast in the crockpot. So last night was beef. But today the house smells of pork, this will likely be lunch tomorrow since we have church tonight:

http://i71.photobucket.com/albums/i138/xamaneli/pork.jpg


It'll slow cook all day long until it melts in your mouth...

Raymond Richard
09-24-2009, 05:37 PM
Where these hogs grain feed for a while after they were trapped? They weren't named yet, were they? I've gotten awful hungry looking at that meat in the pot!

Eli Gautreaux
09-24-2009, 09:16 PM
Nah, we dont grain feed the sows, we kind of like that wild flavor, lol.

A litle Tony Cachere's cajun seasoning and it'll make a tadpole stand up and slap a whale :bud: