Which knife would you think best keeps its edge after a duration of boning and skinning an animal? I have found splendidly recommended knives have become rather dull post some skinning and butchering. What's your experience?

Braco out.

Braco, the answers will mostly be from personal experience, for that is worth. Likely someone will be able to add steel types and metallurgy formulas to the overall equation, as well as grinds.

That said, my experience with skinning and bone has been my Helle blades retain the sharpest over time, next followed by an old Boker Tree Brand steel folder from Germany that is/was decades old.

After skinning and boning a big frozen elk, that seemed to be a challenging test and several knives were used by a couple of us. That separated what we thought were really sharp knives that stayed that way, and what really were.

One secret to skinning/processing game, I think, is not to let the knife get particularly dull. A few strokes from a ceramic rod seems to tune them right up for me, if you don't wait too long. Then it is sharpening with a fine diamond file or card for me if I do.

You'll get a lot of answers and much of "sharp knives" is from learned experience. It's all good if you have patience and an open mind.

About as far as I’m prepared to go on that one is to say that the longer they hold an edge, the harder it is for me to put it back once it’s gone.

I don’t know, but a light redo on a steel rod about half way butchering freshens up the edge so that the job can be done satisfactorily.

I've found most Mora knives keep the edge, but a few passes on an steel will prolong it's cutting ability. I especially like the triflex blade, but they don't come cheap and are hard to find.

Buck Knives for me

I've never owned a knife that I thought was bad at holding an edge, but then I don't expect them to stay sharp forever. Sure some are a bit better than others, but I like em sharp, keep em sharp, so if after some work they even begin to lose their prime, a couple of strokes on a ceramic rod brings them right back, in seconds, and away we go. It's routine. So it isn't really a consideration. In order for it to be a serious issue, a knife would really have to suck bad. I don't recall one of those.

Ive used probably 20+ over the last 30yrs of hunting, guiding and processing critters.

There are many good steels…..too many to mention.

My current favorite is the S90v, it will hold a scary sharp edge for a long time.

CPM 3v, S30v, Elmax, BG42 ( all Stainless) and some like A2, D2 though not 100% stainless are all good as are many I can’t recall.

Best s90v Ive seen is that Ridge knife for $90

The S90v does need a diamond system for sharpening

knife like an old HIckory (soft steel) takes a wicked fast edge- but gotta keep it touched up for butchering

then a knife like my puma white hunter or Gaston will make you cry getting that initial edge but will keep it a ling time (very Hard steel)

Randall kinda middle of the road

the Canadian belt knife - gets and keeps a nice working edge rather nicely

matter of what you want

Many factors play a role in edge retention. Type of steel, quality of heat treat, edge geometry are a few. To me, it doesn't make much difference in skinning and butchering. You need a wicked edge on a knife and then maintain it through the use of a butcher's steel. In skinning, any of my skinning knives will take the hide off of a deer before even slightly dulling. In butchering, I often use a Buck. Half way through the process, it will start to dull. Less than 2 minutes on the butcher's steel brings it back to the original sharpness, and I finish up.

Joe

I use two steels, one coarse one smooth, almost constantly when breaking down an animal, the knife is secondary.

One exception was the time I did a bull elk with just my Leatherman Wave and no steel. I was lucky and it went well.

Outdoor Edge/Havalon:)

My latest quality knife purchase. It’s a (Niche custom knife works)

I processed an entire bull last week. Dislodged the head from the neck, cut the lower legs off at the joints. Caped it for a shoulder mount. Cutting the neck skin with wallow dirt and mud dulls a knife quickly. This knife finished the entire bull. And could have easily done another.

But there are no free lunches with steel. The hardest steel that holds an edge is also easier to chip and damage. It’s important to know what you expect from a knife and choose the proper steel.

If making kindling from logs you probably don’t want a steel used for edge retention.

For every day carry. Best to chose the middle of the road steels that most big brands use.

That's a beauty Jay!

very hard steel holds a edge a long time will sweat you to get it there if don't keep it sharp

top randall tool steel easy to sharpen and fairly good edge retention

bottom a Puma rather hard steel and holds a very sharp edge a long time

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