Blade preparation
Both South Forks were given an edge profile of around 30 degrees inclusive. The toothy blade was finished on a DMT 325 grit (coarse) with no stropping, while the polished blade was taken up to DMT 1200 grit (extra fine) followed by silicone carbide paper to 2000 grit then stropped on leather with green compound. Both blade edges were hair shaving sharp. The South Forks had one side of the bull each.
Skinning
The first observation on starting skinning was that my toothy edge had a less raspy and aggressive cutting feel to it than the original factory edge had earlier demonstrated while working the feral pig. However both newly sharpened edges cut well and seemed similarly effective while performing their early short cutting strokes. Once the blades were doing longer strokes using more of the belly the toothy blade seemed the more efficient cutter. I preferred the in hand feel of the toothy blade with it’s slightly harsher sensation that didn’t to me seem to affect the slicing effort.
Both blades were still able to shave hair after finishing the skinning phase.
Boning
The blade had sufficient length to efficiently perform the deeper cuts such as when removing the back steaks and boning the hind quarters. The tip to belly blade edge worked the meat from bone satisfactorily.
Both blades cut well, were worked hard, and met bone frequently. Again I preferred the toothy edge with its subtle rasping cutting feel over the polished edge’s smoother even slippery cutting feel that didn’t quite seem to have the same bite.
At the end of the boning process the toothy blade still shaved arm hair readily but the polished edge shaved more reluctantly. Ten to fifteen strops per side on a green compound primed strop had the polished edge back to readily shaving.
Final processing
After a week of chilling the large blocks of meat the final processing for the freezer was done at a different venue and with five other people helping. Steaking, mincing, slicing, dicing, etc. I was too distracted to focus much on blade performance during this phase as I was supervising the helpers, using a long steaking knife much of the time, while also observing several of my other knives being used.
The knives
The handles were completely comfortable throughout the 5 1/2 hours of skinning, gutting and boning. Indeed I gave in hand comfort no thought until I was considering the issues later.
Again I found;
“..... the prominent guard acting as a land mark and a secure safety feature”.
and while the handle did get a bit (dry) greasy at times it was not slippery and my grip always felt secure and safe.
What ever the grip, forward or reverse with blade facing in or out the handle fitted comfortably and securely in hand.
The S90V blades cutting performance throughout the skinning and boning was excellent and continuous compared to how my older skinning and boning knives would have performed. Previously, when using my older softer bladed knives on cattle, I would use two skinning knives and two boning knives. I would start with one knife, steel it often and eventually swap to the second. I’d find myself becoming irritated by the frequently dulling edges.
I am confident one South Fork would have completed the skinning and boning without the edge requiring revisiting.
To summarize
The toothy edge felt to me to be the more efficient cutter and I do prefer the hand feel of the coarser finished edge when doing this type of work.
The South Forks again demonstrated to me their versatility by handling the roles of skinning and boning well. I had mentioned in an earlier post that;
“The lightness and feel of this knife in hand I like. It seems to me there is enough belly on it to be an effective skinner while still being an effective boning blade.”
along with;
“I think the tip/point configuration on this blade is proving very useful”.
These earlier thoughts have been further reinforced.
The South Forks are my first choice knives for animal processing. For now I’ll keep them as polished and toothy and of those, I know which blade will be my ‘go to one’.
The bull
Getting ready
Fore leg
Dinner
