Deer hunting knives #17 / BladeTech Professional Hunter Magnum

@virtuovice Hi

A2 is a popular steel becuase of its ease of sharpening & toughness.

I have found Bark River to have quality control issues lately, so I wont buy anymore. I hope someday to find someone that will make me a deer knife in convex cpm 3v @58rc – it is even twice as strong as a2, and holds an edge a long time.

Bark River made a lil canadian in 3v my friend bought it and the heat treat was bad, dissapointing.
But when properly heat treated, cpm 3v is the toughest i’ll use.

@sunnyacres23 Thank you! I have never experienced edge problems on A2 convex in contacting bones harshly. I understand the convex edge slips onto the bones, while the V edge hitches on the bones. The micro convex edge on the V edge seems to prevent it from hitching and make it tougher. Anyways A2 convex is extraordinary. I totally believe in it and depend on it. I am curious why the Bark River uses it exclusively.

@traderjoes beware traderjoe, the other models can have very bad reviews and poor blade geometry thats hard to see in the picture. The cheaper models have poor lock-up. I would only buy this hunter model or nothing from bladetech. Just my 2 cents.

I only need 1 deer a year, but I eat all the meat and it is really good. I have to marinate tougher cuts in natural meat tenderizers for 12 hours in the fridge, and use a slow cooker. its always delicious an tender.
My favorite is to use pinapple juice to marinate, then slow cook with red bell pepper, mushrooms, spice, soy, onions, bit brown sugar etc.
Even the skin makes excellent leather, the original people used the brains to make the leather for thousands of years, it works well.

good info Wako

The S30v is a very special steel because the vanadium carbide grains are cube shaped (sharp!) and VERY hard. Even harder than sharpening stones except diamond.

Becuase of the shape and extreme hardness, these microscopic ‘teeth’ cut very well. But becuase of the fine grain structure, s30v is still relitively durable, for a stainless steel.

For going near bones, I would prefer A2 convex. hehe

@knifertheworks Yes, I do. The deer meat has less fat and much minerals and protein. It is very healthy and my wife digs various way of cooking them. Thank you!

do you eat the animals you kill?

@blizario I get back straps and loin muscles. In total 4 parts from one deer always. I get 50 deers a season. The over populated deers are the big problem for us. So other fibrous and hard parts are useless for me. I give meat to all my friends, but no one welcomes other parts. My family is saturated with venison always. Thank you!

I am just wondering??? But please tell me you didnt harvest that deer for the back straps only.. And if you did why did you not consume the rest??

Another great video Wako! I would love to get one of these, but since I do not hunt, its hard to justify it! I should look to see if Blade Tech makes other types. But Im happy with my XM 18 Hinderer as well.hahaha

great video

Another perennial question solved once and for all by Vituovice. Amazingly great indeed sir.

@bluejay693 I believe the BladeTech Professional Hunter Magnum is the best folding knife in deer processing. Bark River rampless Gunny or some fixed blades outperform the BladeTech. But I think it will come into my best 5 hunting knives with my fixed blades. Thank you!

@wmdrtr I happened to use my 220 grit stone with EDGE PRO sharpening system. And I don’t think the toothy edge is useful in wood chores because it is useless in push cutting in theory. It should be useful only in saw cutting. I think in any cases other than tissue papers the sharp edge is better. Thanks!

Is this your recommendation as far as folding knives or do you prefer the blade tech professionals over your fixed blades as well?

@wmdrtr i think it has been proven that the finer polished convex edge is far superior for wood cutting than a toothy edge, but i think the toothy edge for meat in a saw cut would work better, and does not need to be maintained as often as a polished one.

@virtuovice
I should be your friend then
Too bad I am too far away….these trophies are really nice and I think its nicer compared to our deers here. Keep the videos coming – always enjoyed watching you doing the reviews……..and also the cooking part.

Regards.

Cool Test.

S30V has a lot of carbides, and naturally will have a slightly toothier edge than some other steels. I’m happy with its performance.

a toothie edge will normally be better at cutting soft materials, like meat and vegetables. a polished edge will normally be better at cutting hard or unpure materials, like wood and rope. For a general purpose knife, I prefer a polished edge.

Good test of edges you have done! Now you can customize your edge for different jobs! Very good Wako!

Mike

What a great lesson. Did you say the tooth edged knife was sharpened at 200 grit? Do you think the tooth edged knife may have an advantage in wood chores of any kind? Thank you again, sir.

What a great lesson. Did you say the tooth edged knife was sharpened at 200 grit? Do you think the tooth edged knife may have an advantage in wood chores of any kind?

@TheBladebuster In case of small to medium size trophies, making tabletop ornaments I gave them to my coworkers or friends. In case of record trophies I make wall ornaments to myself and replace old trophies with them. Thank you!

As always – enjoyed watching your hunting and knife review videos. So – what do you do with all the trophy? Do you sell them?

S30V has relativly big carbides, so I sharp my S30V knives on 600 grit DMT dia-sharp stone and a little bit stroping on green compaund …