I've used a Havalon Baracuta and Piranta for close to a dozen animals in the field (elk and bear). Of the two, I prefer the Baracuta. My wife carries the one and I carry the other. I usually end up using one for the dirty work and the other for the clean work. I'm getting more into knives, steel types, sharpening, etc, and I'm thinking about getting a different knife for processing animals in the field. Not looking to turn this into a Havalon vs ____________ thread, as I'd like to just judge for myself. My Baracuta weighs 5.1 oz as it sits in my backpack right now with replacement blades and case. It's not like I'm saving a ton of weight by using it, as another knife with high quality steel would weigh essentially the same or maybe less. With a traditional knife, I also get rigidity and a more durable edge that should last for multiple animals. Those are just my current thoughts. I've actually learned how to easily sharpen knives now to make them beyond shaving sharp (Worksharp Ken Onion w/ blade grinding attachment and stropping belts), so the havalon is loosing some of its appeal. I feel like that fresh from the package razor edge goes away pretty quickly. I'm not looking to do crazy things in the field as far as breaking the animal down goes; remove the hide, quarter, and sometimes debone.
I think I've heard people say that they have field processed an entire elk with a Benchmade Bugout - dunno if that is the best choice, but it sure is light and sturdy. I've been looking at the Bark River knives a lot and they have a lot of good products and stand behind them. I'm open to a fixed blade or folder. So if you were replacing a Havalon with a traditional knife, what would you choose?
Thanks!
I think I've heard people say that they have field processed an entire elk with a Benchmade Bugout - dunno if that is the best choice, but it sure is light and sturdy. I've been looking at the Bark River knives a lot and they have a lot of good products and stand behind them. I'm open to a fixed blade or folder. So if you were replacing a Havalon with a traditional knife, what would you choose?
Thanks!