Look for blade steel type and how prominently it's mentioned in an
advertisement. A knife from a quality manufacturer like Cold Steel, CRKT, or
Benchmade will tell you the steel they use. The cheap knife makers or
commerative knives just say stainless steel. Also 440 A and B are very different
and of very low quality then 440-C steel. Ask to be sure it's at least
Plain or Serrated
What type of knife edge do you get? Good question. You have a choice of plain
edge (What most people think of as a knife edge), fully serrated or partially
Skinning knives about accept a angled cast and are not so acicular at the
tip. The angled acid bend facilitates acid the blur that holds the derma to the
animal. You use it in a array or "swiping" or "rocking" motion, as adjoin to
"slicing". The blunter tip helps you abstain punctures in the adumbrate and meat
as you progress. As with any knife, there are variations and adaptations but a
boner about consistently has this rounded, blunt-tipped appearance.
Often anticipation of as a "butcher knife" or artlessly a "boning knife".
This blazon knife is ideal for acid meat from bone. The about attenuated cast
facilitates close, apple-pie cuts so you don't decay any meat. At the blow of
offending, or angering the purists, this is, in all honesty, the one you can
apparently do without. There are affluence of general, all-around hunting knives
that can abundantly debone a ample animal. Afresh again, a deboning knife could
serve as a adequate accepted all-around hunting knife.