Deer hunting knives #33 / Kimmo Sorvoja, Kellam, Gunny, & Buck Vanguard

@grappolidipalma I am also very happy to meet you. Soft steel is generally better. But I don’t like only the 8cr13mov personally because it is soft and brittle, less quality stainless steel in my experience. Thank you!

Happy to see (for change) a review from someone that know (by practice) the differences of varius steels. I like too the soft steel, easy to resharp and (whit no chipping) long lasting life. For the “last-last touch” i use “cromoxide” (maybe for a knife is unnecessary, anyway for razors i didn’ t found anything better).

Now i must search for food; your table full of delicious things made me hungry…

Thank you

Great video.I’ve never seen anyone on you tube enjoy the sharpness of a knife like you did at the end of the video. Great stuff.

Great video. It was great to see the pleasure you got from the sharpness of the buck vanguard at the end of your video.Thanks for the entertainment.

One thing I find interesting about your videos is the fact that it doesn’t disgust me to see you cutting the deer. I thought it would involve more blood and guts. I would love to cut a big slab of meat and cook it over a fire! Thanks for the video.

excellent video as always !

Wako, thank you again for sharing your insight and opinions with us. It was good to see an “all in one” video this time. Well done!

@fattmatt66 The rest of the deer will be eaten by crows and eagles completely during a day. We have no duty to bring the entire animal back home when it is in mountain. If it is in farm, we must move it to the place where no one is expected to come easily. Basically deer is over populated harmful animal here, and I regularly get 50 deer a season. So I need only backstraps and thighs for meat. Thank you!

Very good video in terms of knife reviews. Your skills in removing the backstraps and loins is impressive. However, in Canada we take the entire animal and use it for meat, nearly every single cut. Why do you only take the loins and backstraps? Do you leave the rest of animal in the field? And if so, why?

@Acollyt Thank you! I think it’s a good idea. But I have never experienced that way. It will be a kind of challenge for me. By the way I ordered the 19C27 stainless steel no ramp Gunny because they were giving us much discount on it. They will discontinue that steel maybe.

@virtuovice hello. if you treat your sheath with beeswax it will darken and harden the leather very much. also creating a water resistant coating. it will make it so that the sheath does not flop over when on your belt.

Nice to see the good, old-fashioned American design and engineering and high value Buck knife can hold its own.

Your enthusiasm for the knives at the end is intoxicating.

@stefanwolf88 I love your channel very much. Which is very useful to me to see many interesting knives working actually. Take care!

I love Buck knives – I don’t have Vanguard, but I tryed one /Cabelas S30V rubber hanlde/ on wild hog/bore – superb blade and steel for big game /150-200 kg/

Soon my blade forum have meeting so i will upload near to 100 videos with scandianvian blade knives and BRKT/Fallkniven/Cold Steel/Buck and other knives

Thanks for another great video! I own the same Buck Knife and have always enjoyed it while hunting. Also, I enjoyed the cooking / culture part of the video.

Maybe since your such a great customer BRKT will make you a custom kydex sheath for your gunny and any other of their knives you have.

I watched it again!! I can’t get enough of your fantastic videos. God bless you and your wonderful family. John

Wako, my friend, I love your videos. You have much knife knowledge. The criterion for what makes a good deer hunting knife in USA is very different. We just remove the entrails from the deer and take the whole deer to a butcher to be cut up. We eat all of the deer.

@drkknight614 I have the one. It has very similar design to the one for Bravo1 but the leather on it is much thinner than the Bravo1 sheath. And the dangling belt is too long, so the knife can go upside down easily on my belt because of the weight of the handle. So I temporally stop using it. But I feel like it can be better because the mouth is tight to protect the knife from the snow coming into the sheath during riding on the snowmobile. Thank you!

@Urudrim I have ever watched the movie scene in the beef hanging freezing room. I keep it in my garage for two weeks and then put it in my freezer. But it should be -25c in there, so the meat will not be aged. Thank you!

Great review as always. Maybe you should try the ksf leather sheath they have for the gunny that’s like the smaller version they sell for the bravo 1. Not sure if it would be better, but I’d definitely like to know.

@vicklemos I don’t feel any advantage on carbon blades over Sandvic stainless blades. My Kellam Puukko knife had my self made micro convex edge, but it took micro chips. But my stainless Scandi edges have ever taken micro rolls but have never taken micro chips. I hate micro chipping very much because it takes much time to restore and needs reprofiling in case. So I love relatively soft steel for a deer knife which must contact bones harshly. I prefer stainless steel for a Scandi edge. Thank you!

you’ve probably answered this before. you age the meat by hanging in your garage… can you also age it in a freezer? i think that’s the way beef is aged.

that Kimmo is a pretty good lookin’ knife!, I really like the scandinavian design over the others. How do you like your carbon scandis by now? Any big difference over the stainless ones? Great meal! Cheers!

Funny how the “cheap” Buck seems to outperform some of your knives that cost three times as much. If you’re up for a good challenge; I’d love to see you process a deer with one of the larger Victorinox knives (with the locking blade). They have a 4″ blade, so it should be doable. I’m just curious how they would hold out. My compliments to your wife, by the way; Those cutlets look delicious!