Yeah.... and I should be doing other things as well. <img src="/ubbthreads/images/graemlins/blush.gif" alt="" /> But, sometimes I can't resist certain discussions. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />




I can see how that is likely the case - all counts. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />



Yes, I viewed the knives I posted as skinners and they still work for me. I don't know if I ever consciously thought about needing to see the point. But, now that you mention it, I agree that I tend to keep an eye on the knife point when skinning.
However, I don't agree with the part about not being able to see the points on the knives shown.
I would be able to see the points while skinning on ALL the knives I showed. When I skin deer in particular, I tend to have the deer hanging and skin from the top down letting the hide fall out of my way. I tend to hold my knife at various angles during the process, but in most cases the handle is angled down and I am looking at the front edge of the knife over the tip of the spine as it seperates the hide from the meat.
Maybe we hold the knives different or something, but the knives I posted and many that are similar would work quite well for me. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

But, I don't have any problems appreciating that a different tool and different techinique might work better for you.

And, again, I haven't tried the Wyoming knife and can't comment much on it. And as I stated before, I can theorize how it may be VERY good at zipping the cavity open quite fast.
I am just stating that while I have not used the Wyoming knife, I have used quite a few other more traditional styled knives and what I have shown would work fine for me. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />





LMAO! <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> That is pretty funny, but you can't mention a knife like that and leave us hanging. Now, we are going to need PICS for sure! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />






Yes, I am a sucker for drop points, spear points, semi-spear points and semi-wharnecliffe blades on certain knives. I generally favor Bushcraft shaped/styled knives. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
But again, my MAIN uses for knives are general camp/trail type tasks and chores. I don't get much opportunity to hunt anymore. So, skinning and cleaning game are not high on my priority. Some camp food prep, but even that is not high on my knife usage criteria.
To me, the S5 is an Excellent all-rounder. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />





Well, I agree it "Would serve". It just doesn't rank high on my preference list and I prefer the others I showed. I already listed my reasons for not favoring the 118, but to re-cap:

1) The 118's blade is longer than I prefer. It's blade is not "way" to long and still a functional length. Just longer than I "Prefer" for skinning and cleaning dear and most game. The sweep is fine.

2) I hate ANY double-quillion guard for my users. "These days", I could probably modify that. And I have considered other knives very worthy that came with a double-quillion. However, for my uses, I have just ground the top quillions off on a few. But, those are knives I have modified since selling my 118. I don't like ANY knife I intend to actually use to have a double-quillion. I have some fighting knives that have them. But, they are just aesthetically pleasing collectibles to me.

3) I probably made more of a fuss about the thickness than completely justified. But, I still feel the 118 was a bit of a mini-spike and I still feel the 118 would be better with a bit taller blade and a bit thinner blade. And I think it would have been better with some "Significant" reprofiling. In regards to reprofiling, most knives I have now still require significant re-profiling to suite my preferences. Most all Busse and kin for starters. I mostly give Bark River credit for getting me "Hooked" on full convex. But, it actually started with Mike Stewart's Effingham Blackjack knives, a couple of Fallknivens, Cold Steel Trail-Master, and an old carbon SOG bowie. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> Then Bark River put the NAIL on it for me. Now I convex my user folders! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
In any event, I didn't have the knowledge or ability to put a good edge or edge profile on the Buck 118. Had I known then what I know now, I might have been able to make it cut a LOT better. .. maybe. <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

4) I couldn't get the dang thing sharp. As I mentioned, that was my inabilities at the time and I "assume" I could do better with it now. But, as I remember, it also dulled pretty quickly. I think you said some of the old Buck steel that was hard to sharpen would hold an edge for a long time. I think I have seen others say similar. But, mine did not. I remember working my butt off trying to get a decent edge and it dulling fast. It was irritating. So, I have a bad experience with that Buck steel.


Yes, the 118 has a bit of an up-swept blade. But, I still view it as VERY similar to a slightly "up-swept" boning knife. That said, I use my boning knife in the kitchen on meat. But, my boning knife is just not my favorite style knife for most meat chores. I don't have a Santoku yet. I have been wanting a couple and REALLY want to upgrade my kitchen knives. Ironically, I use my kitchen knives FAR more than my other fixed bladed high end collection of field knives. But, not as often as my folders. And so I should have NICE kitchen knives. <img src="/ubbthreads/images/graemlins/blush.gif" alt="" /> <img src="/ubbthreads/images/graemlins/frown.gif" alt="" /> . Maybe someday. Anyway, what I use in the kitchen doesn't really equate to what I skin, clean and process a deer with since cutting on a hanging carcass is different than cutting on a cutting board.

We might just have to agree to disagree on the 118. And I am OK with that. I know there are quite a few hunters that would view the 118 as a GREAT game knife. But, as you say:



<img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> ... all good. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />






True! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />



--------


Bark River released a limited number of these knives Mike called the "Sharptail":



I always thought it would be a good skinning knife, good for cleaning AND good for many general tasks....

I think the stag with stacked leather is VERY classy/classic looking, but I prefer a "carver" styled handle for my uses. And I had hoped to eliminate the choil by a bolster design over full (tapered <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> ) tang instead of a hidden tang. Of course, with a full tang (tapered or not), it would be fine without bolsters. In any event, I had bolsters on it when I photo-chopped a variation I had hoped to see made way back when. <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> ... but, I haven't seen it made yet. <img src="/ubbthreads/images/graemlins/frown.gif" alt="" />

Forgive the bolster alignment. It is a bit off. That was an old photo-chop and needs some refinement. But, I think it gets the idea. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />


Here is what I would have preferred:




<img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" />


.