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Farm Life

Discussion in 'Buck Knives' started by David Martin, Apr 24, 2016.

  1. sassafrassdogs3

    sassafrassdogs3 Gold Member Gold Member

    Jul 21, 2016
    Xr6x and jbmonkey like this.
  2. Hawkeye5

    Hawkeye5 Gold Member Gold Member

    Jan 6, 2006
    Can't wait to see the screw together 110 used on the rooster.
     
    Xr6x and jbmonkey like this.
  3. MT_Pokt

    MT_Pokt Gold Member Gold Member

    Jul 21, 2014
    The S90V 110 might just be the best 110 made to date. I'm rarely afield without it. Sure I carry a slim pro most days, but opening little more than the mail.
    [​IMG]
     
    drei3ree, Xr6x, pjsjr and 9 others like this.
  4. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Pokt, a handsome photo of your blue 110 and fire power. DM
     
  5. lambertiana

    lambertiana Gold Member Gold Member

    Jul 7, 2000
    We're almost neighbors, I'm in Visalia, 300' elevation.
     
    sassafrassdogs3 likes this.
  6. sassafrassdogs3

    sassafrassdogs3 Gold Member Gold Member

    Jul 21, 2016
    Yep, only 101 miles.....
     
  7. MT_Pokt

    MT_Pokt Gold Member Gold Member

    Jul 21, 2014
    Thanks David. I'm big bore junkie. It's no coincidence that I take a lot of pride in one shot kills too. The Ruger .454 Casull is no more a "spray and pray" gun than the .45-70 Marlin. I've got a long slide 10mm Glock 40 which gets more love than Super Redhawk as of late.
     
  8. sassafrassdogs3

    sassafrassdogs3 Gold Member Gold Member

    Jul 21, 2016
    It's probably more painless than the Redhawk...
     
    jbmonkey likes this.
  9. Lesknife

    Lesknife Platinum Member Platinum Member

    319
    Mar 31, 2018
    That’s a nice setup you have! I’m a Ruger and Marlin fan myself as well as Buck Knives. I have a Ruger Blackhawk and a Marlin 1894fg both in .41 Rem magnum. Also like the Hogue monogrips they sure save the fingers with heavy loads.
     
  10. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Tools I use for processing a chicken. I keep it simple. DM
    ProcessTools.jpg
     
  11. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Here is the rooster , thumped, skinned and gutted. (iviscerated) DM
    skinnedRoost.jpg
     
  12. jbmonkey

    jbmonkey Platinum Member Platinum Member

    Jun 9, 2011
    all ya really need.

    just doing the one rooster this time right Sir? looking forward to the report on the screw together buck after work is done.
     
    Xr6x likes this.
  13. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Here are the cut up pieces. Starting at 8 o'clock: wishbone, 2 breast, 2 thighs, 2 drums, back, neck and 2 wings and internals. DM
    cutupRoost.jpg
     
    Last edited: Jun 19, 2019
  14. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    This model 110 performed very well on this task. It went right through it and cut without hesitation. Even when wet the handle remained
    in full control in my hand. An important feature for this work. I think it could have finished several more. After clean up I check the blade
    for burring and found about 1 1/2" of burring. So, I stropped this off and it's back to a clean edge. You could do the same with a steel. All of this is very normal after some knife work like this. You'll likely notice the same after cleaning some fish or rabbits. I cut at the joints and avoid bones except when splitting the cavity at the ribs / lower breast area. When separating the thighs, back, neck and breast I use the hatchet with a push from the heel of my hand. The oyster stays on each thigh. Should you do this (raising chickens for the freezer) the rule of thumb is 50% of live wt. will make it into the freezer. A great project and I'll do some more later. Thanks, DM
     
    jux t, Don W, sassafrassdogs3 and 6 others like this.
  15. jbmonkey

    jbmonkey Platinum Member Platinum Member

    Jun 9, 2011
    good report and pics, David. thank you Sir.
     
    Xr6x and Lesknife like this.
  16. Hawkeye5

    Hawkeye5 Gold Member Gold Member

    Jan 6, 2006
    Hey David , thanks for taking the time to do this one for us. I was not able to get one
    but I an glad you did.
     
    jbmonkey and Xr6x like this.
  17. Xr6x

    Xr6x Gold Member Gold Member

    Sep 17, 2015
    Nice rig on the Redhawk :thumbsup:
     
    jbmonkey likes this.
  18. Lesknife

    Lesknife Platinum Member Platinum Member

    319
    Mar 31, 2018
    Thanks David, That’s some good educational information and the photos are a plus for anyone not familiar with the process of butchering poultry. I started out helping butcher when I was around 6 or 7 years old . Mostly plucking feathers at first and each time I would have a bit more responsibility as I learned till around 12 years old it was my chore to do on my own. My kids started the same way but by the time they were old enough we had to many things to going on and had to get out of raising chickens. I do miss being on a farm and ranch.

    I wish my grandkids could take part in butchering for meat to have that basic life skill. You never know what may come and having knowledge and skills can make a difference.
     
    Xr6x, onionfan and jbmonkey like this.
  19. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Les, thanks. I really like hearing your thoughts on this topic. We raised our kids just like you. Now, they all have the knowledge of how to process chickens. So, much is lost in kids today. And it was lost in the adults before them. I still enjoy raising most everything we eat. DM
     
    Xr6x, Lesknife and jbmonkey like this.
  20. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    Thank you Hawk & jbmonk. DM
     
    jbmonkey likes this.

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