Opinions on Blade Design

[Geezy Rider]

After watching a video on dressing out pigs using a gutless method, I think that I'd like to start doing my pigs this way.

For those that use this method and for the knife makers, what do y'all think is the best knife blade design and length. I'm thinking of something along the lines of an upswept blade, full tang sheath knife with about an 8" long blade.

What are your opinions and experiences.

[TxAg]

I think you'll find an 8" blade about 4" too long. I'm basing this off deer, not pigs though

[Bonesplitter]

I use my case sod buster jr. No problems

[Geezy Rider]

I think you'll find an 8" blade about 4" too long. I'm basing this off deer, not pigs though

I think the comparison would be close. I generally keep the meat pigs around 200lbs or less.

The only reason I was considering a long blade is I thought it might be better suited for removing the shoulders and hams but that's why I need opinions.

I'm thinking about having one custom made.

[TxAg]

The shoulders don't require much, but the hams are a little trickier. The easiest thing to do is cut down to the ball joint and then sever the joint, you only have to cut through flesh....never through any bone. That way you can get by with a smaller knife. I still like a fairly thick blade, though. I generally use a Knives of Alaska Bear Cub. It's designed for more detailed work but works for me for any deer I've come across. The only thing extra I like to have is to use limb loppers to cut the feet off at the joint..... Not a necessity though. Of course, if you had a larger knife made to your specs you might could use it for that as well.

[88 Bound]

The shoulders don't require much, but the hams are a little trickier. The easiest thing to do is cut down to the ball joint and then sever the joint, you only have to cut through flesh....never through any bone. That way you can get by with a smaller knife. I still like a fairly thick blade, though. I generally use a Knives of Alaska Bear Cub.

^ this. We do all of our hogs and deer this way. Faster, easier, less messy. The best part is your animal goes straight on ice as you quarter it. Much easier to skin when they are still warm also.

My Havalon Piranta takes a #60 (extra thick) scalpel blade, and makes the gutless method a breeze. This is my preferred knife for the task. Blade is about 4" long.

Second choice is my Outdoor Edge Kodi-Pack. I never need the saw though

[HainesNYT]

I never gut anything anymore, (except for tiny pigs going on the pit whole). I suppose I would if I had to drag something FAR, but that just isn’t the case around these parts. I have done many a hog on the ground and hanging, this way. It’s pretty fast and easy to handle.

I usually use 4-5” blades and prefer the up-swept designs and gut hooks.

[Geezy Rider]

^ this. We do all of our hogs and deer this way. Faster, easier, less messy. The best part is your animal goes straight on ice as you quarter it. Much easier to skin when they are still warm also.

My Havalon Piranta takes a #60 (extra thick) scalpel blade, and makes the gutless method a breeze. This is my preferred knife for the task. Blade is about 4" long.

Second choice is my Outdoor Edge Kodi-Pack. I never need the saw though

This why I'm wanting to start doing the gutless method. I have a Havalon Tracer II and it is my favorite knife for skinning and gutting but the new thicker blades won't fit in it. Hmm, might need to get a new Havalon.

[Geezy Rider]

This is the video that I watched. I think this guy is using a fillet knife. That's why I was thinking of an upswept blade.

[ame="http://www.youtube.com/watch?v=5Y6yGSVhX1g&feature=youtube_gdata_player"]How to Field Dress Wild Pigs: Quick Tailgate Method - YouTube[/ame]

[88 Bound]

This why I'm wanting to start doing the gutless method. I have a Havalon Tracer II and it is my favorite knife for skinning and gutting but the new thicker blades won't fit in it. Hmm, might need to get a new Havalon.

Midway USA has the piranta for $33, think the shipping is free. I hardly ever use my outdoor edges anymore. Also FWIW, I only use the XT blades. I tend to break the regular 60s.

Once you use this method a few times, you can go from hanging your deer to washing your knife in about 40 mins.

[Geezy Rider]

After watching several more videos on the gutless method I can see that a large knife just isn't necessary.

[JustinJ]

That video makes me cringe. Hair all over the meat and in the cooler. Wasting the beast piece of meat in the tenderloins. And wasting tons more meat.

[Geezy Rider]

That video makes me cringe. Hair all over the meat and in the cooler. Wasting the beast piece of meat in the tenderloins. And wasting tons more meat.

I didn't start this thread to debate the merits of the gutless method. I simply was wondering, for those who use this method, if they had a particular knife design that they prefered for doing it, but, I've also had some of those same concerns as you. After reviewing every video that I can find on this method I've come to the conclusion that it is indeed a very good way to take care of your animal in the field. Both pig and deer.

I did notice that in the video I posted, that guy didn't go after the tenderloins but on every other video I looked at they were easily removed by making a slit behind the last rib, reaching in and pulling them out. On other vids the neck meat and outer rib meat were also taken. After that, there really isn't anything left over except for maybe a few small scraps that might be used for sausage but since I smoke most of my pigs that wouldn't be an issue.
As far as the hair issue, most of the other videos also skinned the animals prior to removing the various cuts. I always end up with a little hair on them regardless of how I do it but it washes off.

[TxAg]

That video makes me cringe. Hair all over the meat and in the cooler. Wasting the beast piece of meat in the tenderloins. And wasting tons more meat.

I didn't watch the video, but you can still get the tenderloins when going gutless.

[lovemylegacy]

After watching a video on dressing out pigs using a gutless method, I think that I'd like to start doing my pigs this way.

For those that use this method and for the knife makers, what do y'all think is the best knife blade design and length. I'm thinking of something along the lines of an upswept blade, full tang sheath knife with about an 8" long blade.

What are your opinions and experiences.

I have 4 different knives I have used on pigs in that way and the blade lengths are from 6" to 3" and they all performed well. Its gonna be a personal decision. If I had to choose 1 it would be the "Tusker" that Stic made me.