And most other American rodents and people

Really hoping we get an orange handled 411. I've had a black handled one sitting around in my knife drawer with no pants--unused and unloved. I keep thinking it would be a PERFECT hunting knife (is there such a thing as a perfect knife?), but would much rather have an orange handled one for the practicality of being able to find it again once I set it down in the field at night. That would definitely inspire me to get some pants and get it out into the field.

You don't find the 4-11 a tad "thick" for hunting? No doubt it can function...just a bit heavy the way I usually process aminals Curious as to your preferences.

If you're going that thick, the SS4 gives better control of the tip...an important interest of mine while gutting.

I wonder if the custom shop would throw an orange handle on my bog dog?

I'm using the War Dog for hunting. It's thicker than the 411. SS4 is not readily available or affordable

Or do you mean wide? I'm also using the RMD. both seem to do a fantastic job. of course this is gutting, skinning, and quartering. Final butchering is done mostly with an elmax.

An anorexic War Dog with a slightly shorter blade and mudder grips would be better still

Right, understood....I'm just speaking about "field work" as well. Gutting, Skinning, and Meat Retrieval.

Maybe I'm spoiled with my Gene Ingram's. DT, have you ever tried a thin, 3-3.5" blade? FFG?

An RMD would seem like a BEAST for me to work with...

I'm interested in trying out some Elmax on a deer, along with my ASHMSMO.

The beauty of a 5" blade is in how fast it skins and--in the case of the RMD and the WD--how easily it takes apart joints. I've used 3-3.5" blades. Used to be all I used. Now I have a hard time with anything under 4". who knows how I'll feel in another few years though

Gotcha. I've seen different ways people process deer....like popping joints, etc. I use a bit more finese than some techniques I've seen (not clear exactly how you do it)...but I get up in the joint and literally cut out the tendons / surrounding connective tissue, thus allowing it to just fall apart.

I guess the shorter knife just feels like a natural extension of my forefinger. Maybe it's just a matter of what you learn on....but you didn't learn on big knives, so I dunno.

I've tried an S5 before...just felt "clumsy" to me....I was cutting meat all over the place. Not like a surgeon, more like Jason

I'll admit it's not the prettiest, bit it's faster amd easier to me. Processing upwards of 15 or 20 deer a season, I've seen finesse go out the window.

D/T, you are a VERY experienced deer processor!!!