06/30/08, 10:21 AM
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Join Date: Jun 2008
Location: Ohio Athens/Morgan county line
Posts: 164
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I like old-timer brand knives. Kershaw is good too. I bought a set of butchering knives and stuff, came in a nice kit. Made by Winchester. It was a nice set up. I think only paid like $40 for it at wally world bout 5 years ago. The knives, cleaver, shears are all in great shape and hold an edge well. I have several old carbon steel kitchen knives i use too, and i must admit they are my favorites. Easy to sharpen, hold edge very well. As to a size thats up to the individual using it. I like a small knife for gutting and skinning. I use a large cleaver like tool in the kitchen for all my prep work. I common use this little 3 inch bladed knife as my main butchering implement. Be it chicken, rabbit or deer whatever.
It takes practice to learn to sharpen a knife quickly and well. Being good to your knives is the first step. Keep them sharp is another. Always keep stone and steel handy. It takes just seconds to wipe the blade and run it across the stone a few times. A dull knife is a dangerous knife.
There is lots of sharpening gizmos out there. I just like using a good old whetstone, 2 grits and a sharpening steel. I also use a leather strap for finish sharpening. Actually is an old 2 inch wide thick leather belt. Like what a barber uses on razors. It does a good job of getting that just a bit more like a razor.
Keep your blade sharp, and your powder dry 
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