Skinning knife angle
- This topic has 4 replies, 5 voices, and was last updated 01/15/2018 at 1:57 pm by
.
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What angle you guys think is best for a skinning/gut knife used on deer?
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Josh-L, I hate to leave you hanging without your answer. From what I know and have learned here on the Forum a blade of that type can be sharpened to a fairly wide bevel. 20 degrees per side would be on the narrow end, possibly too narrow for field dressing and skinning. 25º to 30º per side is a bit more robust and will be a little less sharp but certainly more durable but still able to handle the chore.
Again, I’m sure someone else will be happy to share they’re experience with you.
Marc
(MarcH's Rack-Its)1 user thanked author for this post.
There are a ton of different types of “skinning” knives. A skinning knife generally means a swept cutting edge used to take the flesh off the skin of an animal. 20 to 25 deg. is a general guideline for these.
Generally the thicker the blade the more obtuse the angle. With a skinning knife I think the wider blade needs a more acute angle, say 18 to 20 deg. and the thinner the blade will work better at 22 to 25 deg. This like all types of knives are subject to the person using the knife and how they want it to perform for them.
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