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^^^sc_rufctr,
Grips: Agree but if you have a gut knife and trim deer I guess some don't want the stain left on the grip... sanitary reasons.
Speaking more of grips, we have some of the Aussie brand early Furi kitchen blades with a rubbery grip. I wish they made hunting knives. Different but really like them. Not sure whats up with the company trying to make it out like its a German knife as they claim its german steel and yet the knives are asian production. We also use upper end Henckels, both are equal in rigidity but the Furi's do seem to hold their edges longer.
Low-end or upper-end knives, if you want to keep an edge, throw your grinders and steels in the garbage. I've found the best is using a consistent, exact angled jig is far superior. Most of the kitchen blades are 20 degree and the hunting blades are 25 degree.
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