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Post by maxwell on Aug 11, 2010 18:01:51 GMT -5
As many of you know the belly side on a coon is very thin
just wondering if you have any tips,on how not to put any nicks on the belly.
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Post by white316 on Aug 11, 2010 21:18:24 GMT -5
Most fleshing knives have a sharp side and a dull side.
On coon i only use the sharp side for the back of the neck on the tough stuff.
The rest i flesh with the dull side.
All ways remember the less you use the sharp side,,the less chance of cutting or nicking the hide.
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Post by mohawk on Aug 11, 2010 21:58:30 GMT -5
The first couple coons I flesh in the season I have to go ahead and catch a nipple and rip the hide. I have only used a dull, cheap fleshing knife up to this coming season as I now have a necker 600. The best advice I can give on preventing this is to make short strokes with the dull knife with little more pressure than blade weight and you will feel them through the fat and know exactly where they are giving you the chance to be extra careful around them.
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Post by fuzz269 on Aug 11, 2010 22:08:59 GMT -5
I had a post knife with the sharp side, but traded it off. I could never remember to use the right side and was always iether cuttin my self of the hide on the sharp side. I don't have coons thow, just coyotes and such so I don't realy need a sharp knife.
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