Cattle Skinner
Skinning knives need a large handle so your full hand can grip and control the blade. I prefer a skinning knife with 3.5" - 4"5 blade.
This allows the full cutting edge to be accounted for and visible throughout the job which reduces the likelihood of a gouge or mistake.
Skinning knives need a large handle so your full hand can grip and control the blade. I prefer a skinning knife with 3.5" - 4"5 blade.
This allows the full cutting edge to be accounted for and visible throughout the job which reduces the likelihood of a gouge or mistake.
Skinning knives need a large handle so your full hand can grip and control the blade. I prefer a skinning knife with 3.5" - 4"5 blade.
This allows the full cutting edge to be accounted for and visible throughout the job which reduces the likelihood of a gouge or mistake.
Make it your own.
For extra precision skinning I can makl 'Stubbie Skinners” with a blade around 3". These work well but personally I prefer at least 3.5" for the most productive skinning.
A skinning knife needs a large belly, and very slender point, however it needs to quickly reach full thickness to have strength for prying and boning uses.
For skinning I recommended 52-100 steel with a micarta handle.