Best Skinning knife for $200

[Pathfinder76]

For a hunting knife, I still don’t think anything beats Dan Crotts semi skinner.

[Coiloil37]

Originally Posted by Pathfinder76

For a hunting knife, I still don’t think anything beats Dan Crotts semi skinner.

They’re an amazing design.

[sns2]

Those two knives are extremely functional works of art in my eyes.

[Pathfinder76]

Another one that is absolutely fantastic is Bob Dozier’s Semi Skinner. A little smaller than Crotts, but equally functional.

[sns2]

Originally Posted by Pathfinder76

Another one that is absolutely fantastic is Bob Dozier’s Semi Skinner. A little smaller than Crotts, but equally functional.

I hate to say this, but I couldn’t see myself buying a Dozier made by Mucio. Who on earth is Mucio? I know he’s always “busy in the shop.” I would rather get Phil McCracken or Clint Chisan to trace a Dozier for a pattern. Know what I’m saying

[Pathfinder76]

Whomever made it did an exceptional job.

[Pathfinder76]

I’ve posted that Loveless semi skinner for sale. I have another coming and am getting top heavy. Lol

[badbrass]

What do you have coming? I understand you just keep on buying to find the best! But you may have already done that!!!!

Originally Posted by Pathfinder76

I’ve posted that Loveless semi skinner for sale. I have another coming and am getting top heavy. Lol

[Pathfinder76]

Same knife, just in Magnacut

[badbrass]

I think you will enjoy the magnacut! but the D2 is great too!

Originally Posted by Pathfinder76

Same knife, just in Magnacut

[ghfalls]

Originally Posted by Pathfinder76

I’ve posted that Loveless semi skinner for sale. I have another coming and am getting top heavy. Lol

Must’ve gone quick. Can’t find


Good stuff goes quick. Must’ve been priced well.

[sns2]

Damn good knife for cleaning fish. Like really good.

Sent from my Pixel 6 using Tapatalk

[Coiloil37]

Originally Posted by sns2

Damn good knife for cleaning fish. Like really good.

Sent from my Pixel 6 using Tapatalk

I wouldn’t of picked it for a good fish knife but the proof is in the pudding. Your picture reminded me of the silver skin that your supposed to leave on a fillet.





The Japanese have forgotten more about fish handling, preparation and consumption then I’ll ever learn although I’ve done plenty of research and practice some of what they preach. They believe a perfect fillet retains all the silver on the meat.

Someone should start a thread on proper fish handling as most people make many, many mistakes.

[sns2]

You gotta be really good to leave all the silver on a fish. Walleye being so lean to begin with, don’t really have as thick a silver to begin with. A pike or lake trout would be easier.

Next time I may scale, salt, then deep fry the skin.

[Coiloil37]

Originally Posted by sns2

You gotta be really good to leave all the silver on a fish.

True story.

[Phil McCracken]

Just finished this semi skinner for a AO fellow's family member.

It is a 1084 Carbon Steel blade, with a satin finish. Hardwood he chose was Zebrawood, finished with "Noble Wax" (Carnauba and beeswax). Great wood protection. Added an olive green G10 liner to it. Brass pins to complete it.
Also comes with a Kydex sheath (no pics).

[badbrass]

Looks great Phil!

QUOTE=Phil McCracken;4652535]Just finished this semi skinner for a AO fellow's family member.

It is a 1084 Carbon Steel blade, with a satin finish. Hardwood he chose was Zebrawood, finished with "Noble Wax" (Carnauba and beeswax). Great wood protection. Added an olive green G10 liner to it. Brass pins to complete it.
Also comes with a Kydex sheath (no pics).




[/QUOTE]

[Phil McCracken]

Couple more semi skinners recently finished for a couple of AO members. Both 1084 Carbon Steel:

Olive green/black/beige multi color G10 handles with brass pins. C/W tan Kydex sheath.




Black Burlap Micarta, Ivory G10 liners, and copper pins. C/W black Kydex sheath.

[badbrass]

And a couple more great looking knives!

Originally Posted by Phil McCracken

Couple more semi skinners recently finished for a couple of AO members. Both 1084 Carbon Steel:

Olive green/black/beige multi color G10 handles with brass pins. C/W tan Kydex sheath.




Black Burlap Micarta, Ivory G10 liners, and copper pins. C/W black Kydex sheath.

[fishnguy]

Nice knives there, Phil.

Any of the Crotts semi skinner owners want to take a picture of it for me on graphing paper? I was pretty sure I saw one (or something similar) in this thread before, but scrolled through numerous pages and it ain’t there. Granted, quite a few pics appear to be gone though.

Thanks.

[sns2]

Originally Posted by fishnguy

Nice knives there, Phil.

Any of the Crotts semi skinner owners want to take a picture of it for me on graphing paper? I was pretty sure I saw one (or something similar) in this thread before, but scrolled through numerous pages and it ain’t there. Granted, quite a few pics appear to be gone though.

Thanks.

IIRC, Pathfinder76 has 13 or 14 kickin around at any given time. I’m sure he could hook you up

[sns2]

Originally Posted by Coiloil37

I wouldn’t of picked it for a good fish knife but the proof is in the pudding. Your picture reminded me of the silver skin that your supposed to leave on a fillet.





The Japanese have forgotten more about fish handling, preparation and consumption then I’ll ever learn although I’ve done plenty of research and practice some of what they preach. They believe a perfect fillet retains all the silver on the meat.

Someone should start a thread on proper fish handling as most people make many, many mistakes.

What do you guys think is harder on a knife?

A) Fileting and deboning 15 walleye cutting through the ribs

Or

B) Skinning an average deer

[fishnguy]

Originally Posted by sns2

IIRC, Pathfinder76 has 13 or 14 kickin around at any given time. I’m sure he could hook you up

Lol. I was debating to sent him a pm instead

[270person]

Originally Posted by sns2

What do you guys think is harder on a knife?

A) Fileting and deboning 15 walleye cutting through the ribs

Or

B) Skinning an average deer

Me, sharpening it.

[Pathfinder76]

[fishnguy]

Much obliged, Pathfinder.

[Coiloil37]

Originally Posted by sns2

What do you guys think is harder on a knife?

A) Fileting and deboning 15 walleye cutting through the ribs

Or

B) Skinning an average deer

IDK but neither is very hard on a blade. That said, depends how one skins a deer and if there’s any debris or mud on the hide. And by all of that I mean, how are they cutting around the leg, are they hitting bone, are you picking the joints apart, if you are cutting around bone and through joints are you acting like you care about the edge or more like a bull in a China shop? Is there mud on it anywhere or is it just a couple of straight cuts and then mostly pulling the hide down off the body?

A walleye only seems hard on a blade because most fillet knife steel is comparable to cheese, not because the fish was tough to cut through.


On both tasks, if the knife shows any edge degradation it’s not top shelf.

[gulo]

Grohmann's #1 (smaller) or #4 all the way. Designed after the old roach-belly which was the favorite of many mountainmen and fur traders. Fantastic design.

[Phil McCracken]

Ordered and received today this attachment for my 2X72 grinder.

It is a 9 inch flat grinder, which can be used vertically and horizontally. Excellent tool for flat grinding blades,scales, and a bunch of other tasks.

As you see, the grinder turns by using a 2X72 belt, and can be operated at different speeds through my variable speed controller. Also works forward/reverse.

Test drove it on a few heat treated Magnacut blades/scales I presently got on the go.

Should have bought one of these long time ago! Does a great job and will save on a whole lot of hand sanding.

Not really a "hunting knife" topic, but thought I'd share...

[sns2]

It’s Christmas morning in the McCracken house!

Nice work!