Post by pappasmurf on Dec 17, 2011 21:42:37 GMT -5
Chris, great video, it helped me a ton! Thank you much. I do have a question though. Do you ever get hair coming through the leather side? My sheffield knife has been dulled some on the center part of the concave edge. I have to be careful or I gets cuts in the legs and armpits if I push too hard. I also get hair coming through on some spots and dont know why its happening. Would my knife be too sharp yet? I also have a 6" beam which I feel is too narrow. I may just take a video and have you guys check it out. Just getting somewhat frustrated. Again, great series of videos!
pappasmurf - IMO a knife can never be too sharp! However, after you get the grissly area cleaned up with the sharp side of the knife, you want to push the rest. This will help prevent any possible knicks or cuts in the pelt. I am not familiar with a sheffield fleshing knife, but i don't think there is a dull side to one of them. A 6" beam will work just fine. The surface area that i flesh at a given time isn't more than 3" anyhow. Notice in the video that fleshing a coon is nothing more than taking small strips and working them down.
hair coming through the pelt - The only time i get hair coming through the pelt, is when i have a coon that was caught too early and the leather is unprime. I do have some every year though that the hair is coming through and there just isn't anyhting you can do about it.I don't think you can overflesh a prime coon. Let me know if you have any other questions!!
Post by pappasmurf on Dec 17, 2011 23:13:17 GMT -5
Thank you for the info Chris. I need to go back and look, but the problem coon may be the smaller female coons. That sheffield is crazy, scary sharp except where dulled. I about have to lay the knife flat to the skin to take off the gristle and all the way down the sides and back or I slice holes. I may try a cheaper knife to just push the fat off. Just need more coons to work this out. Thanks for the advice, it is much appreciated.
Your very welcome pappasmurf! I would sharpen that sheffield where it is dull and try to get use to the super sharp edge, it makes that grissle work effortless. I think that is a good idea to use a cheaper knife to push the remainder off.
Post by castormaster on Sept 17, 2012 20:27:43 GMT -5
What do you find is the ideal temp to flesh coons in? I have heard if it's too warm the fat turns to Crisco and you can forget it. Also, do you ever have to sharpen that Necker? If so how often?? Great video. Got me tempted to pull my coons out of the freezer and give it a shot.