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Main Boards => Hunting Knives and Crafters => Topic started by: tippit on May 09, 2014, 10:43:00 AM
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Last year I forged out a Hog Stripper with an inside curve for the cutting edge. It worked great to cut strips of hide that could be just pulled off a hog carcass allowing one to completely skin a hog in minutes. The only problem was it was very hard to sharpen unless you had KME Jewel Stik.
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv656%3Enu%3D32%3A4%3E%3B87%3E672%3EWSNRCG%3D39%3B8%3C94%3A3%3A32%3Cnu0mrj)
Fast forward to this year. While turkey hunting in Nebraska on the Klintworth ranch, young Ryan was watching me strip the skin off a turkey with it. As we were leaving, I asked for Ryan's help in that my bag was too heavy and I needed to shed some weight. So I asked him if he wouldn't mind taking one of my steel knives. I brought several real pretty Stag & Damascus blades for show & tell. To my surprise he wanted my two blade Bare Bone pack set that I always carry. Ryan does a lot of trapping & hunting on the ranch and liked the working set.
Now back at our farm in Aiken, SC...I went to forging my two blade pack re-placement hog stripper & knife. The new version Hog Stripper can now be sharpened like a regular knife with the cutting edge on top and blunted point that rides under the skin & won't cut underlying tissue. Extreme curve to handle fits in your palm while the flat back of the blade rides under the skin.
Prototype Hog Stripper & Skinner forged from a piece of 4" 1 X 3/8 bar of 1084. Both blades are 7" OAL...tippit
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv34%3B%3Enu%3D32%3A4%3E%3B87%3E672%3EWSNRCG%3D39%3B8%3C94%3A4232%3Cnu0mrj)
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv5586%3Dot%3E2%3A%3A9%3D%3C93%3D7%3B4%3D39%3B8%3C936%3C332%3Cnu0mrj)
Two blade set that is always in my fanny pack...
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv%3B%3C5%3Enu%3D32%3A4%3E%3B87%3E672%3EWSNRCG%3D39%3B8%3C%3A593%3B32%3Cnu0mrj)
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I like that set and I'll bet they will get a LOT of use.
This is an Italian-made folder that was the only hunting knife I used for many years until I started making knives. Now, I normally have a small belt knife with me when hunting, but I ALWAYS have this one in my pocket. Only the regular blade locks, but the gutting blade is never used as a piercing blade, or any pressure placed on its back so that's not a problem. The emblem insert (I don't even remember what it was - probably some kind of Hubertus picture) fell out some time back, but I noticed a .32 H&R Mag or .32S&W fits perfectly. May just have to cut the head off an empty case and epoxy it in.
(http://i299.photobucket.com/albums/mm312/bladepeek/Temporary%20Storage/Italianfoldinghunter.jpg) (http://s299.photobucket.com/user/bladepeek/media/Temporary%20Storage/Italianfoldinghunter.jpg.html)
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Ron,
I have a really nice dual blade for hogs made by Mastersmith Daniel Warren. It looks great on display...but I can't seem to actually use anyone else's knife :)
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv5%3A37%3Dot%3E2395%3D%3C78%3D763%3DXROQDF%3E2%3A%3A%3A244%3C2%3A23%3Bot1lsi)
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv9659%3Dot%3E2395%3D%3C78%3D763%3DXROQDF%3E2%3A%3A%3A244%3C2%3B23%3Bot1lsi)
(http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv4759%3Dot%3E2395%3D%3C78%3D763%3DXROQDF%3E2%3A%3A%3A2473%3B523%3Bot1lsi)
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Awesome as always. I've always had trouble stripping hogs as I get too deep in meat. Seems you have solved the problem!
Todd
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I think you have the right idea with that 2-piece set. Compact enough to fit in a small sheath and each one is perfect for the intended job. Much better than a combo knife that is OK, but not quite perfect. Sure will be a lot easier to clean afterwards too!
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Jeff,
As I'm still after my first hog, any pic's as to how you use the stripper or more on the explanation?
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John,
We don't gut hogs. Hang them by the back legs and cut skin around each leg below the hock. Now insert stripper under skin, make cuts down the legs, and strips 6-8 inches wide down the entire carcass. All you need to do now is pull the skin strips down toward the head and you've skinned your hog. I take front shoulders, hams, back straps & inner loins without entering the abdomen or chest.
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:thumbsup: :thumbsup:
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Tippit you have an eye for the practical combine with the art. Always like your work.
Randy
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Thanks Jeff for the explanation, hope to get a chance to skin one one day :knothead:
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John,
You must have a ton of hogs in Mississippi!
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Jeff,
Yes there are plenty here, and when their in season I make a go at them. But the pass 2 season I have managed to miss what shot opportunities I've had :knothead: