| Choosing the right knife quality and durability are | | | | handles which I definitely wouldn't recommend. |
| important you don't want you blade breaking. | | | | The lock back feature is nice for its compact size, |
| There definitely is some characteristics you might | | | | and they come with the same materials you can |
| want to look at the blade itself, the handle for a | | | | get with the fixed blades. |
| fixed blade knife style, a lock back style knife, | | | | Once you see the knife you want, put it in your |
| and the length and weight. | | | | hand make sure the weight and balance feels |
| THE BLADE | | | | good in your hand, then look at the sheath. Is it |
| I have found the blades made with a 440 High | | | | made of a good quality material? Sheaths can be |
| Carbon Steel seems to hold a sharper edge | | | | constructed of metal, plastics, leather, cloth, and |
| longer than most other. Some other material | | | | the list goes on. I prefer a leather sheath that is |
| options would be a 420 High Carbon Steel, D2 tool | | | | re-enforced with rivets. I also make sure all |
| steel, or ATS-34 steel. When it comes to length | | | | sheaths are double stitched. If you use a |
| the preferred length is between 4" and 5". You | | | | professional sharpening stone, make sure it has |
| can get a knife that has a sharp edge on one side | | | | two sides. A good quality professional sharpening |
| of the blade and on the other side they have | | | | stone has both a rough side and a smooth side. |
| what they call a gutting hook, that is a sharp | | | | Use the rough side first, then the smooth side. |
| hook shape on the back side of the blade | | | | Your knife can be preserved by wiping it down |
| designed for actually opening the abdomen for | | | | with vegetable oil after you are finished |
| gutting your kill. Serrated cutting edges are nice | | | | sharpening it (even stainless steel will rust, it just |
| for cutting cord or other tough surfaces, along | | | | takes longer). Many folks use other oils, but I |
| with a beveled edge for skinning. | | | | prefer to use vegetable oil since it is edible and at |
| THE HANDLE | | | | some point I may want to eat with the knife; not |
| With a fixed style blade there are many different | | | | to mention I use the blade to prepare an animal |
| materials and handle designs, I prefer a contoured | | | | carcass after a kill. I just feel safer using a |
| hand grip that fits in your hand giving you a | | | | vegetable oil. If you invest in a good quality knife |
| better grip which is nice when you start getting | | | | and maintain it, you wont have to purchase |
| blood on your knife. They come with plastic, | | | | another knife again. Happy Hunting. |
| wood, rubber, polypropylene, and even metal | | | | |