last year. Or any other knife for that matter What was the problem?: too big, too small, poorly constructed/designed/cheap materials(for the money),lousy steel,too thick, too thin, too ugly, too pretty etc. Last year I tried out three different knives. One was a slender(1" wide) 5 inch drop point, one was a wider(1 1/4") 4 inch clip point with a long spey(straight) clip, the last was a 4 inch hunter, as the blade style is called. The first two were ground out of 1/8" 154CM stainless and the hunter out of 5/32" ATS-34(essentially the same steel). Both the drop point and the clip point worked great and gutting, skinning and butchering were no problem at all. The "hunter" was another story. That perfectly straight back made gutting tricky. I managed to nick the intestines twice. It was -2F out, and having to work slowly with the blade was a trifle irritating. Did okay as far as skinning/butchering, but both the thinner 1/8" blades cut better/easier. Notice I didn't say "seemed" to cut bettre. All three had the same grind(flat ground). All three held their edges well, which is to be expected of that steel. Don't know why they call that blade style "hunter"; far as I can tell it's not.
