My first Pig Hunt coming !!

[OPAH]

Don't they have a slide over blade cover to install and remove the blades?
Havalon's Blade Remover makes it easier and safer to remove the blade from your Piranta Knife. Snap the remover around the blade and pull off.
It's that simple. Per 4
.

 

[Planetcat]

Don't they have a slide over blade cover to install and remove the blades?
Havalon's Blade Remover makes it easier and safer to remove the blade from your Piranta Knife. Snap the remover around the blade and pull off.
It's that simple. Per 4
.

I have one of the originals. Back in the "olden days" we just put our bare fingers on the havalon blade and didnt need no stinking blade covers. Seriously though, good move if they provide them now.

 

[OPAH]

OK been kicking this around, I figure this knife would cover a field deboning head to pack if the drop point had a gut Hook.
Now I have some very expensive Diamond bits that work in my dermal. anyone ever work with this type of SS ?
[FONT=open_sansregular] 3 1/8" black ti-coated AUS-8 stainless drop point blade.[/FONT]

 

[OPAH]

OK the Bone collector Plus the Hydra out fitted with a bone saw and gut hook should do all

 

[dustin ray]

this is what I'm useing

https://www.raptorazor.com/collections/knives/products/anodized-big-game-skinner-mako-combo

 

[OPAH]

Looks great for skinning but not Deboning in the field, just plain field dressing?

which knife do you use to cut around the rectum and to get up in there and cut the windpipe and jugglers ?

 

[dustin ray]

i keep two or three knifes in my pack and a saw

https://youtu.be/_DgbtPDHIUw

 

[MariotheBarber]

Nobody uses Buck knives? They are tough and easy to sharpen. Also, I helped a buddy butcher a pig last summer, I used a chinese made Shrade Sharpfinger and it worked great. Don’t over think it haha, just know how to sharpen in the field.

 

[OPAH]

My old reliable is a Gerber !

 

[Wild1]

I find gut hooks to be useless, they just collect hair. If you're not gonna be doing any caping, just one 3-4 inch fixed-blade knife is all you need. I just use my havalon for caping or maybe skinning a deer. You'll find that a sharp fixed-blade knife will work better for skinning a gnarly hog.

 

[TheGDog]

Nobody uses Buck knives? They are tough and easy to sharpen. Also, I helped a buddy butcher a pig last summer, I used a chinese made Shrade Sharpfinger and it worked great. Don’t over think it haha, just know how to sharpen in the field.

Strange story... I had just bought my first (Chinese made) Schrade Sharpfinger to try right before I broke my wrist in 2015. I found that with the shape of that knife, I could cut my steak with just a single hand and I didn't require hardly any pressure to be place with the other (jacked-up hand) downward on the fork holding the meat down. So I ended-up buying 3 total so each of us in the family could have one to cut our steaks with.

They are a little bit of a soft metal though. Ultimately I went with a larger/longer option for my non replaceable-blade backup knife when in the field, but only because I felt that smaller blade wouldn't be so good if I ever had to use it defensively while out in the field. They are a great knife to peel Kiwi's with! and for Processing Mangos or Avocadoes. I use one nearly everyday in the kitchen.

I also picked up the Schrade Deerslayer. That one would be a great knife to process a pig with. I use that one to process rib racks and break them down into smaller groups of 3 ribs each for the initial boil of the ribs. That Deerslayer is actually pretty beefy and thick on it's spine.

 

[OPAH]

I'll let you know how this works out, Can't see where I would use the Bone saw?
Maybe the Neck, the rib cage or the pelvis OK I have a need

 

[Planetcat]

I'll let you know how this works out, Can't see where I would use the Bone saw?
Maybe the Neck, the rib cage or the pelvis OK I have a need

If you're near jeep or atv, bring a cordless sawzall. They are fantastic for cutting through the pelvis, rib cage on big hogs, and cutting the hooves off. Much better than the chain saw they used in Scarface.

 

[Wild1]

Once again, all you need is ONE 3-4 inch fixed blade knife to do everything needed. You can remove legs (at the joint), head (by cutting through and twisting), quartering and so on. You can bring more, but it's not needed. Robert Arrington has a video that's pretty good and is almost exactly like me and my hunting partners do it (we skin a little differently) - all done with one sharp fixed-blade knife.

https://www.youtube.com/watch?v=YwvWEBultuI

 

[MariotheBarber]

They are a little bit of a soft metal though. Ultimately I went with a larger/longer option for my non replaceable-blade backup knife when in the field, but only because I felt that smaller blade wouldn't be so good if I ever had to use it defensively while out in the field. They are a great knife to peel Kiwi's with! and for Processing Mangos or Avocadoes. I use one nearly everyday in the kitchen.

That Shrade Sharpfinger did a suprisingly good job on that pig, although I did have to stop and sharpen it a few times. But with the steel being a bit soft, sharpening was pretty easy. I was pretty impressed for it being a 15 dollar chinese knife, I bought a couple more to keep as spares/backups. Definately worth having as a extra blade in your pack.

 

[bisonic]

A good thing to have handy for big boars is a box cutter with the trapezoidal replaceable blades. Once they're hung by their back feet and you've gotten the skin down past the tail use the box cutter to make vertical incisions thru the shield to make it easier to remove. For thin shields you may just need one down the middle along the spine, for thicker shields you can make several about 3-4" apart. Much easier to deal with the shield when it's cut this way, otherwise it's like skinning a sheet of plywood. The adjustable blade allows you to control the depth of the cuts to match the shield's thickness. No need to worry about dulling the blade, just put in a new one.

Whatever knife you have, try not to cut thru hair or it will dull up fast. I keep a honing tool handy to resharpen as I go, much easier when your knife is sharp. I usually use a long thin filleting knife to skin, the flexible blade matches contours nicely. Any good blade will work. No magic to skinning them, though not nearly as easy as a deer.

Also hogs can be dirty so use care not to get mud or dust all over the meat while you skin. I try to rinse them with a couple buckets of water beforehand, and keep a bucket handy to rinse my hands. I usually skin the back legs while on the ground before raising them up - easier to control and keep any dust and mud from dropping down onto the bare carcass below.

Meat wise, I've pretty much given up on anything other than the chops, loins, sausage, and some stew meat. I've smoked a few shoulders and they've been OK but not as good as farm raised as they tend to be dry and don't get to the point where they fall off the bone as easily. Good flavor though. As for the other steaks, kinda tough. I'm happy with a ton of sausage that can be used for just about anything.

 

[OPAH]

I'm looking forward to seeing what I can do with the meat, heard both sides of it's great to grind it up into sausage or the farm raised if far better.
So it will be interesting for me to see what a good cut a good rub and a vacuum seal will do for it. I turned out some fantastic venison this year, unbelievably Tender, the rub got sucked all the way thru the meat and the flavor was sooooo great.
Hopen the same for the Pig

 

[dustin ray]

Iv butchered many hogs and the best thing to do is grind it all except the fat trim ALL the fat then add domestic fat or shoulder. A few recently shot four pigs and didn't have time to butcher them so sent them down to Hottengers meats in chino they did a great job i had them make Chorizo ,country breakfast sausage , hot links and Italian

 

[OPAH]

There has to be good roast, chops, bacon meat. can't believe the only good thing a wild pig is good for is sausage ?

 

[Planetcat]

There has to be good roast, chops, bacon meat. can't believe the only good thing a wild pig is good for is sausage ?

I find the backstraps to almost always be good. Tenderloins are hit or miss, depending on the breeding status of the boar or sow. Hams are typically good too. The picnic roast (front shoulder) makes for good stew, chili colorado, etc. If I had a smoker, I'd consider getting more cuts out of it. I had sliced smoked ham steaks once, and they were phenomenal. I would skip the pickled pigs feet though.