True that
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With out sharping it after that hog?
You can shave your face with it right now
No. When skinning an animal, filleting fish, cutting meat up, etc...you should always keep a sharpening steel close at hand. I have the one that was my dads back when he was in college when he worked as a meat cutter part time. You skin for a couple minutes, stop and touch up your edge on your knife. A good knife and good steel, you should be able to do that in about 5 strokes on each side. That way your knife stays razor sharp thru the whole process and you don't have to sharpen a dull knife when you are done. Plus a sharp knife works more efficiently.
I keep mine in my back left pocket, so I just pull it out, sharpen real quick and put it back in my pocket
I have the one that looks like this
http://www.pjpmarketplace.com/Dexter-Russell-BUTCHER-STEEL-SHARPENER-p/450075.htm?gclid=CIXmiNGYrrMCFQ70nAodTUIAXw&CAWELAID=489089494&catargetid=1465987488&cagpspn=pla
I have the same Cutco adjustable filet knife. Lifetime warranty and for $10 they will put the lazer edge back on it. Can't beat that. So sharp you'll be cutting through your hand and won't feel a thing. Trust me. I'll never have another filet knife again.
I have a Buck Alpha skinning knife. If something ever happens to it, I'll get a Cutco one.
Another user of the filet knife. Sheath is built in pliers, sharpening stone, and a notch cut out to cut line without removing from sheath.
I think they call it the sportsmans friend or something
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