Thread: Buck 113 Ranger Skinner thoughts?

Hi team,
Looking for a new fixed blade knife, bit of a do it all knife if possible haha. Ideally blade length of 3-4 inch, reasonably light and holds a decent edge. Would like to keep under $200.
Currently got my eyes on a Buck 113 Ranger Skinner which looks to tick most of the above boxes. Keen to hear from anyone who has one or used in the field? Or keen on other suggestions?

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The Bahco's mentioned in another thread? Well under budget too.

Cheers mate. New to the Forum, still trying to find my way around.

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Plenty of good reviews on amazon for a Buck 113 Ranger Skinner.
they also sell them for around $160 nz free shipping..instead of the $300 price in nz..

Some very good knife makers here on the board! Maybe a custom?
Ripi knives spring to mind!

In the past many American knives including Buck models tended to be very thick along the spine and tang . . . . Like you might want to use them for a crowbar. I don't know if they are still like that but it might pay to check !

I run a Victorinox lamb skinner in a plain. Black generic knife scabbard, have had it for 9 years and it's still like new holds a decent edge and is EASY to sharpen. Done everything from skinning&boning lambs/deer/beef. There is a reason freezing works use these for doing work by the thousand. Light, ergonomic, cheap as they only cost around $50. Save your money for ammo






https://knife.co.nz/products/victori...BoCI0AQAvD_BwE

I was given one as a present. Ok at skinning but not great for boning out as the blades to short. I keep it in my pack as a spare. The post above is good advice.

have used the buck..there as hard a F... (something that rhymes)

too hard really...the old adds had 1/8th " bolts being cut with them.....

I reckon you pay $25A for each letter in the name, before you start paying for the steel.
There are plenty of good NZ knife makers and Brands. I'm thinking Svord and Green River to start.
The NZ meat industry are world leaders in meat processing. Look at what they use and buy something similar for half the price. Glenside above is right.
Also watch some YouTube videos on skinning and boning, and pay attention to the knives they use.
You gonna cry like a baby the day you loose a $300 Buck crowbar in the bush or river!

I've got a version of that knife, got it cheap off trademe. I like it but for the new price you could get a decent boning and skinning knife like a Victory.

Svord Bird and trout knives are awsome if you want to spend that sort of money. They also do a drop point with a 4inch blade from memory.

Even a humble peasant knife or a Mercator type knife will do the trick. You don't have to spend alot to get a good knife in my experience. Even a humble Victory or Victornox will do the trick.

Originally Posted by Rock river arms hunter

Svord Bird and trout knives are awsome if you want to spend that sort of money. They also do a drop point with a 4inch blade from memory.

Even a humble peasant knife or a Mercator type knife will do the trick. You don't have to spend alot to get a good knife in my experience. Even a humble Victory or Victornox will do the trick.

Hey mate, had a good read about the Svord Bird & Trout, looks great little knife! How does that steel go if you're in the bush for a few days with everything wet, looks like steel prone to rusting? Cheers

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Hi Jaybe.

Some good info given by others here. But Definitely check out the Buck knife - Buck Knife USA 679 & Sheath Bucklite MAX™ Large Freight Free Courier.

I just posted in the For Sale Section here. $75.00 Its like new unwanted gift. Its a great knife but i have plenty.
This model of Buck is NLA & does not have the Thick Heavy Edge so easy to re sharpen or stone.

https://www.knifecenter.com/item/BU6...-4-420hc-blade

https://www.knifecenter.com/item/BU6...-4-420hc-blade

Cheers

Originally Posted by Jaybe

Hey mate, had a good read about the Svord Bird & Trout, looks great little knife! How does that steel go if you're in the bush for a few days with everything wet, looks like steel prone to rusting? Cheers

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tiny bit of fat/marge/cooking oil smeared on blade = no rust...whipe majority of blood off blade and its not really an issue,any rust is more cosmetic than anything and is too easy to remove with super fine sandpaper next time you feel urge or are giving a stone resharpen...