Southfork and Sprig in use on a farm
-
- Member
- Posts: 61
- Joined: Thu Jan 14, 2016 12:32 am
- Location: Sth 1/2 of the 3rd rock from the sun
Southfork and Sprig in use on a farm
As promised, now it's getting cooler in the Southern Hemisphere, both the Southfork and Sprig has seen use in processing farm animals (cooler weather is better for hanging meat overnight before cutting up the following day).
My Nephew used the Southfork to help shave both pigs whilst I used the Sprig.
After both pigs were shaved, I used the Southfork to skin the lamb.
https://youtu.be/eQI_NZ0Gvpw
Whilst the Southfork edge was past it's best after the pigs, it kept an edge that was useable enough to finish the lamb.
BTW, while "punching the skin of a carcass" is always quicker, it doesn't provide the opportunity to showcase the skinning ability of a knife :D
regards
Mick
My Nephew used the Southfork to help shave both pigs whilst I used the Sprig.
After both pigs were shaved, I used the Southfork to skin the lamb.
https://youtu.be/eQI_NZ0Gvpw
Whilst the Southfork edge was past it's best after the pigs, it kept an edge that was useable enough to finish the lamb.
BTW, while "punching the skin of a carcass" is always quicker, it doesn't provide the opportunity to showcase the skinning ability of a knife :D
regards
Mick
- Surfingringo
- Member
- Posts: 5818
- Joined: Sun Sep 01, 2013 2:02 pm
- Location: Costa Rica
Re: Southfork and Sprig in use on a farm
Nice work Mick. I grew up way out in the country and I remember "hog killin day" well. Thanks for the memories.
Seems the trailing point on the Southfork works well doing the "edge out" cuts around the tops of the hooves. I like trailing points or straight spine knives for their ability to do that very type of cut (cutting through skin from the inside out) in my fish cleaning work. It's a task at which a heavy drop point really just doesn't work. I have never really done any big game or livestock cleaning with my Southfork. It is a bit larger blade than what I've used in the past for that kind of work and I've wondered if it wouldn't be too big for me. Your video makes it look like it was plenty nimble enough though. Thanks for posting!
Seems the trailing point on the Southfork works well doing the "edge out" cuts around the tops of the hooves. I like trailing points or straight spine knives for their ability to do that very type of cut (cutting through skin from the inside out) in my fish cleaning work. It's a task at which a heavy drop point really just doesn't work. I have never really done any big game or livestock cleaning with my Southfork. It is a bit larger blade than what I've used in the past for that kind of work and I've wondered if it wouldn't be too big for me. Your video makes it look like it was plenty nimble enough though. Thanks for posting!
Re: Southfork and Sprig in use on a farm
Thanks for posting that. I always thought pig hair was burned off, do large processing plants also shave with a blade of some kind? BTW, now I'm hungry and have to defrost some lamb stew I've got in my freezer.
- Surfingringo
- Member
- Posts: 5818
- Joined: Sun Sep 01, 2013 2:02 pm
- Location: Costa Rica
Re: Southfork and Sprig in use on a farm
I'm sure Mick knows way more about it than me but we used to scald em and scrape em.APS wrote:Thanks for posting that. I always thought pig hair was burned off, do large processing plants also shave with a blade of some kind? BTW, now I'm hungry and have to defrost some lamb stew I've got in my freezer.
-
- Member
- Posts: 61
- Joined: Thu Jan 14, 2016 12:32 am
- Location: Sth 1/2 of the 3rd rock from the sun
Re: Southfork and Sprig in use on a farm
Glad you enjoyed it. Whilst I'm sure Phil Wilson designed the Southfork with larger animals in mind, it certainly was comfortable and efficient to use on the lamb. My Nephew loved using it for scrapping the pig. The more nimble Sprig made scraping around the legs, armpits / groin, ears, and other tighter spots easy.Surfingringo wrote:Nice work Mick. I grew up way out in the country and I remember "hog killin day" well. Thanks for the memories......
I'll pass on an observation I made later on that evening when I sharpened both knives. Firstly some background info....both knives have had the edge changed to a convex (personal preference) and sharpening involved stropping them on 2 blocks of 4x2 that have 0.148 inch thick leather glued on the top surface. One block had 3200 grit Micromesh wet/dry stretched across the leather and attached at each end (with a staple gun), the other had 4,000 grit Micromesh as the abrasive. Both knives were then stropped across the surface, starting with the 3200 grit block and finishing with the 4000 grit block.
The Southfork took less than 3 minutes to return to shaving sharp and the sprig took a fraction over 1 1/2 minutes.
IMO Spyderco & Phil deserve to be lauded for the design, steel choice and execution of two superb outdoorsman knives.
Regards
Mick
-
- Member
- Posts: 61
- Joined: Thu Jan 14, 2016 12:32 am
- Location: Sth 1/2 of the 3rd rock from the sun
Re: Southfork and Sprig in use on a farm
I'm not sure how large scale pig processors remove the hair. Scalding and scrapping is how my Pop and Dad showed me how to do it when I was a kid and because it works, I've kept doing it the same way. :)APS wrote:..... I always thought pig hair was burned off, do large processing plants also shave with a blade of some kind? BTW, now I'm hungry and have to defrost some lamb stew I've got in my freezer.
Regards
Mick
- Surfingringo
- Member
- Posts: 5818
- Joined: Sun Sep 01, 2013 2:02 pm
- Location: Costa Rica
Re: Southfork and Sprig in use on a farm
Couldn't agree more. In addition to all the fish cleaning work I do, mine both get used extensively in the kitchen...more than any of my other kitchen knives (aside from my Spyderco k04 maybe).SouthernCross wrote:.....
IMO Spyderco & Phil deserve to be lauded for the design, steel choice and execution of two superb outdoorsman knives.
Regards
Mick
- bearfacedkiller
- Member
- Posts: 11411
- Joined: Sat Jan 04, 2014 1:22 pm
- Location: hiding in the woods...
Re: Southfork and Sprig in use on a farm
Thanks for sharing. As a hunter it is nice to see some real world use of these blades. I have been loving my sprig.
I would probably just skin the pig. I raise and process chickens and for my own table birds I often just skin them and break the bird down into pieces. I can have a pile of skinless parts in less time than it takes to pluck a bird. I have never processed a pig so I have no idea how. Do you eat the skin? Is that why you shave it? I love chicharones and pork rinds myself. I see the skin left on hams and hocks a lot but not on any other cut so why shave the whole pig. I have processed elk, deer, goats, rabbits, turkeys and chickens but I have never done a pig.
I would probably just skin the pig. I raise and process chickens and for my own table birds I often just skin them and break the bird down into pieces. I can have a pile of skinless parts in less time than it takes to pluck a bird. I have never processed a pig so I have no idea how. Do you eat the skin? Is that why you shave it? I love chicharones and pork rinds myself. I see the skin left on hams and hocks a lot but not on any other cut so why shave the whole pig. I have processed elk, deer, goats, rabbits, turkeys and chickens but I have never done a pig.
-Darby
sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts. :p
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
-
- Member
- Posts: 61
- Joined: Thu Jan 14, 2016 12:32 am
- Location: Sth 1/2 of the 3rd rock from the sun
Re: Southfork and Sprig in use on a farm
The answer is yes to both.bearfacedkiller wrote: ...... Do you eat the skin? Is that why you shave it?....
I also like bird and fish skin so I pluck & scale rather than skin them as well. :)
Regards
Mick
- Surfingringo
- Member
- Posts: 5818
- Joined: Sun Sep 01, 2013 2:02 pm
- Location: Costa Rica
Re: Southfork and Sprig in use on a farm
One word. CRACKLINS!!bearfacedkiller wrote:Thanks for sharing. As a hunter it is nice to see some real world use of these blades. I have been loving my sprig.
I would probably just skin the pig. I raise and process chickens and for my own table birds I often just skin them and break the bird down into pieces. I can have a pile of skinless parts in less time than it takes to pluck a bird. I have never processed a pig so I have no idea how. Do you eat the skin? Is that why you shave it? I love chicharones and pork rinds myself. I see the skin left on hams and hocks a lot but not on any other cut so why shave the whole pig. I have processed elk, deer, goats, rabbits, turkeys and chickens but I have never done a pig.
- HarleyXJGuy
- Member
- Posts: 1395
- Joined: Fri Aug 29, 2014 8:50 pm
- Location: Michigan
Re: Southfork and Sprig in use on a farm
I am so hungry right now.....
On my radar: 110V Military, Police 4 and some sweet Rex 45 Military action.
Newest Spydies: S90v Ti Military, Pacific Salt and a special Kiwi.
Newest Spydies: S90v Ti Military, Pacific Salt and a special Kiwi.
-
- Member
- Posts: 61
- Joined: Thu Jan 14, 2016 12:32 am
- Location: Sth 1/2 of the 3rd rock from the sun
Re: Southfork and Sprig in use on a farm
If it helps any, my Wife & Son had BBQ lamb loin chops and my Daughter and I had BBQ pork chops for dinner last night, with BBQ Garlic Onions, Mushrooms, Zucchinis and Capsicum served with a green leaf side salad & Balsamic Vinegar. Those of us who had pork also had Apple sauce instead of mint Mint jelly.
I tell ya, life as an omnivore is tough. :)
Mick
I tell ya, life as an omnivore is tough. :)
Mick