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New to me Benchmade... why not use my SOG?

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Clark

Clark

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Where I5 meets the rain forest
I carried a Buck knife for years.
Then I carried an SOG knife for years. It is Seattle legal.

I got a new Benchmark today because I have been having trouble cutting around the annular ring in the rear of deer with the blunt SOG blade.
 

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annular ring? yu mean butthole?

one of those razor knifes with replaceable blades work well for that. then my queen steel barlow for the rest
 
I used the anatomically correct work and it turned into asterixes.

I could have used the word asterix.

A week ago monday morning I gutted a yearling mule doe by myself in minutes... could not get the ring out with my SOG. Drove to the big meat processer and had her turned into snack sticks [wimpy pepperoni].

Thursday morning I got a heavy 3x3 mule buck and two of us struggled on the hill side for 25 minutes of gutting. My back was hurting. the ring out with that SOG.

Friday afternoon I got a tiny wet white tailed doe. It got dark. I spent a long time cutting out the wrong hole with that SOG. Then my brother found me with a flashlight.
 
Last year my brother shot a buck. He had no knife and I handed him my 2.75" blade SOG.

He complained he could not tell which was the sharp side. It got dark. Here is a pic an hour earlier when he was still happy... before we drug the buck up hill and then gutted in the dark.
 

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None of your three knives are what I would consider good for field dressing deer.

Blunt, thick, and up-swept tips are more for stabbing steel pork & been cans then actually getting down on the razor sharp tip and doing delicate cuts on game.

rc
 
Water-man, when I don't know anything, I google it.

The cold steel master hunter is VG-1 [RC56-58]
http://www.amazon.com/Cold-Steel-Master-Stainless-Concealex/dp/B0011MYRN2
http://www.cutleryshoppe.com/browseproducts/Master-Hunter---VG1-SAN-MAI.HTML

My spec elite is VG-10 [RC60]
http://www.amazon.com/SOG-Specialty...qid=1447048333&sr=8-8&keywords=sog+spec+elite

Comparing the two Japanese brand products [Takefu]

VG 10 stainless steel shouldn’t be confused with VG 1 stainless steel, either. Though both of these varieties of steel are used by manufacturers in Japan and elsewhere, VG 10 is considered a higher quality metal

The Benchmade is CM-154 [58-61 HRC] American made.
http://www.amazon.com/gp/product/B0036JUK5M?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
It has the same Carbon as VG-10, the same Chrome content ast VG-10, but a lot more Molybdenum, less Cobalt, the same Manganese, and more Silicon.
http://zknives.com/knives/steels/steelgraph.php?nm=ATS-34,154CM,VG-10,CPM S60V
 
Nobody is saying your steel is not suitable for field dressing a deer.

We are saying your choice of blade shape, thickness, and grind are unsuitable for butchering or skinning any animal.

Note the shape and grind of the Master Hunter compared to any of the three of your knives.

It is a thin slicer.
Yours are thick & blunt in comparison.


rc
 
The Cold steel master hunter blade is 3/16" = 0.1875" thick
The Benchmade Griptilian 551S blade is 0.115" thick.

I was gutting really fast with the Spec elite, just having trouble around the a hole.

Watching some youtubes on gutting, I may not need to stab there, just cut the surface.
The spec elite cuts right through the chest bone of the does. I had to use a saw for the bucks.
 
I think your benchmade will work fine, if you keep it good and sharp. I prefer a fixed blade but lots of guys use folding knives. The SOG is probably a good knife it just doesn't have a fine enough point for what your're trying to do.

The replaceable blade knives mentioned above are like scalpels and would work great for the detail cuts you're talking about but probably aren't very good for other camp chores. Its hard to find one knife that does all tasks well.
 
Clark said:
The Benchmade I got yesterday is 3.45"

I can carry that when I visit my toddler granddaughter in Seattle:)

Thanks!
Click to expand...

Unfortunately, WA has no statewide preemption, and we have a few areas in the Seattle metro that have a 3" limit. I've gone to sub-3" for my EDC since it's pretty hard to move around here without crossing several city limits in a day. (Which is not to dispute the info for Seattle itself. That's spot on.)
 
BLB68,,

Do you know what areas are supposed to have a 3" length and where the city code making it illegal to have anything over 3" may be?
 
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I don't think this chart is copyrighted. Some guy on a gun forum just compiled the laws from this site at of 2011 and posted the chart:
http://mrsc.org/Home/Research-Tools/Washington-City-Codes.aspx

Note that almost all the cities are on the freeway, so as one drives down the freeway, he is breaking laws here and there without stopping.

I live on Mercer Island, and visit Bellevue for restaurants. Those two are knife law free.

k5RhCE8_zps3e7cf6f8.png
 
My EDC knife is not the knife I would use hunting or fishing. I tend towards Saks and medium stockman for EDC. A Buck 110 was my favorite hunting knife an still is for fishing. I now keep it in my tackle box.
Fancy high RC steels mean nothing if blade geometry sucks.
 
I took the thumb button off as it had sharp edges.
I identified the screw as Torqx 6 and 4-40 thread.
The Allen nut was between 0.050 and 0.057" in Allen wrenches. I had no Allens in between so I grabbed it with the bench vise.
I used an electronics standoff, nut, and set screw in 4-40 to make a fixture.
I spun a wire wheel on a mandrel in the mini lathe and rounded over the sharp corners on the thumb button nut [what the right thumb rubs on to open the knife].
I reassembled and notices the knife feels much smoother.
 

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Did you consider the Ritter Griptilian? For your application, I think you would strongly appreciate it over the standard Grip. For a production knife, the blade shape and edge geometry is incredible. Made from S30V steel, it's quite a jump over 154CM and it is a very tough stainless steel...I am guessing for your usage that edge contact with bone is inevitable, and you would probably be fast to like S30V's chip resistance.
 
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