Yup it's VG10. I have to admit I lose some of the health benifit by mixing my moose ground with ground pork.....often of the bacon variety.arty wrote:Is this the VG10 flavor?
I have had moose burgers (tourist at a Pow Wow years ago), and the meat was a bit dry and lean. I would guess that it is good for you, since it is low in fat.
Evil D wrote:I'm curious what your sharpening technique is and what your opinion is of VG10 for processing such a large animal. Do you have to sharpen half way through or does it stay sharp start to finish? Did you use only this knife?
I've used it for reindeer and it works very well. Once the skinning is done it is almost perfect.dd61999 wrote:congrats!!
I would like to try a catcherman with its thin blade and upsweep point for field dressing and quartering
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