If you’re a hunter, you need a sharp knife. But where do you get your knives sharpened?
Smith’s been sharpening knives since he was 11 years old and passed the Journeyman Bladesmith test at 15. He hasn’t lost his touch.
When sharpening a hunting knife, you want an edge that will rip through hair and hide. It needs to have microscopic saw teeth that will cut through the toughest material without causing an injury.
Folding blade
Whether you are hunting, camping or just out in the field, your folding blade needs to be sharp. There is nothing worse than starting to skin or butcher a game animal only to realize that your knife is dull and you are not going to get the job done.
The best way to sharpen a knife is to use a whetstone or similar surface and draw the blade across it at an angle of about 20 degrees. Repeat this process over and over until you can feel a burr.
When you’re done with the rough grit, change to the fine grit and repeat the same process. This will remove the burr created during the rough grit phase and leave your blade sharp.
Fixed blade
When it comes to hunting knives, fixed blades are a solid choice for most hunters. They’re typically more durable and can withstand much more abuse than their replaceable-blade counterparts. They’re also a bit easier to sharpen and don’t require the same level of finesse.
Many hunting knife manufacturers offer a range of options for their fixed-blade designs. Some, such as Gerber, make a variety of task-specific models to match a hunter’s needs and style of hunting.
Some of these knives even come with a belt sheath to keep them safe and convenient while in the field. This makes them a great choice for hunters who don’t mind carrying extra gear on their backs when they head out into the woods.
The Gerber Vital Big Game Folder, for example, has a mid-grade 440C steel primary blade and a D2 steel secondary “tendon tool” for tasks like skinning and butchering your animals. Its Kraton handle is comfortable to grip and the Cordura sheath looks and feels durable.
Skinner blade
The job of getting a wild animal skinned isn’t always fun, but it is a vital step in the meat processing process. A razor-sharp knife makes the job easy and painless, allowing you to cut meat without puncturing hides or internal organs.
If you want a knife that will hold an edge and last through several hunting seasons, consider investing in a high carbon steel blade. This type of blade is tough, stays sharp longer, and resists rust better than stainless steel.
But it’s also a good idea to have it sharpened regularly to keep it functioning at its best. The blood and dirt from your hunt will corrode the blade if you don’t take care of it properly.
If you want a knife that will hold a sharp edge forever, consider the Buck Ranger Skinner. This streamlined version of the legendary Vanguard comes hair-shaving sharp right out of the box, and it’s made with the company’s signature 420HC (high carbon) steel.
Sheath
Whether you’re butchering a deer or cutting up the harvest for your favorite meal, it pays to keep your knife as sharp as possible. It’s one of the simplest steps in protecting yourself when hunting, and a dull edge can make even the cleanest cut into your hindquarter impossible.
A good hunter’s knife is made for ripping through hide and hair. The blade’s edge doesn’t need to be razor sharp, but it does need to have microscopic saw teeth that will rip through anything.
The art of knife sharpening is subtle, and it requires knowledge and skill to perform properly. But if you’re willing to put in the time, it’s well worth it for the benefits it will bring to your hunting and kitchen life.
Smith recommends using a coarse grit stone to start sharpening the blade, then switching to a finer grit stone to hone the edge. Using this approach, you’ll see tiny claw marks or a brushed look on the blade that indicate you’ve gotten an even edge all the way from the hilt to the tip.