To learn more about the Work Sharp Ken Onion Edition used in this video: http://www.amazon.com/gp/product/B00EJ9CQKA?ie=UTF8&camp=1789&creativeASIN=B00EJ9CQKA&linkCode=xm2&tag=t0782-20
The Buck Vanguard is still my favorite deer knife and can be bought from Amazon: http://www.amazon.com/gp/product/B000EHUYQ4?ie=UTF8&camp=1789&creativeASIN=B000EHUYQ4&linkCode=xm2&tag=t0782-20
Anybody who’s ever skinned a deer knows that your knife can get smeared with fat, a lot like a butter knife, and that’s exactly what this knife looked like when I put it down on a shelf in my garage. Other than that, the blade wasn’t even really dull, at least for skinning duties. I had simply finished and moved on to the filet knives I use to cut the meat from the bone, and after that was done, I completely forgot to grab my Bush Vanguard off the shelf.
Four months later, I came across the knife when I was looking for something else and was shocked at what I saw. The blade was completely cleaned of any fat or blood with mouse droppings next to it. If that weren’t incriminating enough, when you look closely at the edge, there is no rolling or chipping like you’d see from the damage you’d get during hard use. The edge is simply missing. There are stains on both sides where the fat and blood sat too long, but other than that, this knife was completely cleaned by a critter, and I think it managed to bite off pieces of the blade as it worked to get the bits of flavor out of the toothy edge.