Best Spyderco for Moose: not for the squeemish

arty · #21

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.

Blue72 · #22

congrats!!

I would like to try a catcherman with its thin blade and upsweep point for field dressing and quartering

xavierdoc · #23

Great post- congrats on the kill. I always eat what I shoot. Meat tastes much better when you've put it on the table!

You've reminded me- I must use the photos and vids of my deer-processing with spydies, including a side by side Stretch ZDP189 and an endura VG10.

North61 · #24

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.

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.

Evil D · #25

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?

North61 · #26

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?

It won't dull too badly if it's sharp to begin with. The moose fur has grit in it which is a bit of a test. I usually don't need to sharpen the Impala,nor the ATS34 Wegner but a few swipes of a steel will straighten the edge and get you through the moose. I do take a fine diamond hone just in case but it usually is unnecessary.

On this moose my friend used a Grohmann large skinner and did at least half the work. I used a Bladetech prohunter JR for some fine cuts.

I use the sharpmaker and a strop at home.

North61 · #27

dbcad wrote:Wish you good eathing North61. Appreciate your reviews :)

Thanks kindly.... and thanks for reading. One more picture if You'll indulge me. My son 8 is learning all kinds of spydie skills. Here he is with my partner. Gotta learn em young

swanseajack · #28

Great review, now I'm hungry 8>)
I've eaten Moose/Elk in Norway (had a girl friend there) excellent meat, my favourite...

JT · #29

Great info, thanks!

The elk hunting season starts on saturday here, and I'm prepared to test my A.T.R, my Pac Salt and one of the ZDP-ones on skinning the elk. I'm interested to see how the blades hold up. My money is on the ZDP so far. but I do have high hopes on the Pacific Salt too. I've sharpened the Pac many times, and it seems to hold the edge longer now.

I dig the elk/pork mix too, bacon adds some nice fatness and juice to the flavour :D

North61 · #30

Got finished cutting up the meat last night. 12 hours all told and we now have lots of steaks, roasts, stewing meat and burger. Likely no need to buy meat for the rest of the year now. Might go caribou hunting in November to add some variety. Good luck on your elk!

Visual Articulation · #31

Great review ! Thank you now i want some moose Chilli !!!

DrChimRichalds · #32

****, that's a big dude (and of course, an equally big haul)! I apologize if someone already asked, but where did you bag this guy? I go camping each year on Moosehead Lake in Greenville/Kokadjo, Maine. We've seen some enormous moose up there over the years. Enormous.

PS: Nice review on the knife! Enjoy those moose ribs!

North61 · #33

I live in Whitehorse, Yukon. This young bull was taken within 130km of my front door. (Gotta keep our exact spots a bit secret)

Water_Gremlin · #34

Nice moose North!! How wide were the antlers, how many brow tines? I bet is going to be a tasty bull.

I wanted to test my Pacific Salt on a moose this year but accidentally dropped it in a tundra bog on the way to my buddies moose. I think the Persian would make a fine critter skinner.

syphen · #35

Good job with your son! Your right when you say you have to start them young, otherwise they learn some wierd long stake boarded hippy-bieber peta ways...

Caribou though.. you must be from Canada!!! I'm from Southern Ontario, and we see Moose, Deer & Bear at the hunt camp, never caribou, and its pretty far north! You gotta be a ways up there for that! Congrats on that. I'm jealous.

NoFair · #36

dd61999 wrote:congrats!!

I would like to try a catcherman with its thin blade and upsweep point for field dressing and quartering

I've used it for reindeer and it works very well. Once the skinning is done it is almost perfect.

Considering trying my Hossom Dayhiker on my next reindeer since the blade looks great for skinning.

PS! Great knife review!
PPS! Considered trying my wife's Ocelot, but getting blood etc. out of the paw prints is a pita...

North61 · #37

No Fair..The Ocelot is a great..great caribou knife. We have a little steam cleaner that cleans it right up. I think the blade shape might make it the best Tim Wegner derivative of them all. A pressure washer also does the trick...clean the knife at the same time as you clean the truck.

I have used mine on a number of caribou and it still looks like new.

North61 · #38

One last thing about the Impala. It is designed to be really easy to clean. It has an open back and you can actually see between the scales (edge wise) when the blade is open. Water gets right in and cleans it out easily. Very well thought out folding hunter. Nothing else quite like it.

Bring it back Sal!

TheNeedyCat · #39

ever tried moose jerky? i love it you should make some :D mmmmm.....

Evil D · #40

I was thinking the other day that a Captain would make a really nice skinner with the way the tip is shaped. Having the recurve/hawkbill section at the bottom would be nice for pull cuts too.