Waterfowler’s Knife Released by Buck Knives

November 22, 2010 by  

In the past couple decades, I’ve seen the waterfowling industry become cluttered with more gear then any crew could ever afford or keep track of. Products designed with the sole purpose of making your waterfowling trips more productive and comfortable. Without a doubt, waterfowlers are becoming very good at harvesting waterfowl in all situations. But something that was always missing was a true knife designed solely for the purpose of cleaning birds right. A knife that can not only clean efficiently and effectively without waste, but can also handle all the tasks in bird cleaning. Well look no more, the ErgoHunter Waterfowler by Buck Knives is here.

Waterfowlers Knife

When Buck Knives approached me with the idea months ago, I was quick to jump at the opportunity to help create such a knife. After all, who produces more quality than Buck Knives? After experimenting with many different knife styles, we came up with a design that I feel is second to none for cleaning waterfowl and upland game. The knife features a black Alcryn® Rubber no-slip grip that fits perfectly in your hand. There’s no discomfort even after cleaning a large bag of birds. The blade is short, only 2 1/2” long that makes it ideal to get into tight spots. It also allows you to put a lot of force into your cutting which is ideal for fast cleaning. As to the sharpness? It’s made from Buck Knives so you know it is lazer sharp. And it’s also made with quality right here in the USA and at an affordable price.

I’ve had a lot of feedback from fellow hunters on this knife and it’s been nothing but praise. This is something to get for those have-it-all waterfowlers this holiday season.  You can find it at:

http://www.buckknives.com/index.cfm?event=product.detail&productID=3663

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Comments

12 Comments on "Waterfowler’s Knife Released by Buck Knives"

  1. Robert Becherer on Thu, 9th Dec 2010 7:51 pm 

    Nice knife.Looks like work well

  2. Andrew Black on Wed, 15th Dec 2010 2:10 pm 

    Looks like an awesome tool!!

  3. scott keats on Fri, 17th Dec 2010 12:11 am 

    sharp looking knife anything that will help us get the job done easier and faster wins in my book.

  4. Greg Ells on Sun, 19th Dec 2010 6:37 pm 

    Great knife I recieved one as a gift and truly enjoy it. The palm swell fits the hand nicely. Its great for all game birds.

  5. jerry baldwin on Wed, 22nd Dec 2010 11:15 am 

    would enjoy trying or even owning such a knife

  6. Goldie Ochoa on Thu, 23rd Dec 2010 7:01 pm 

    Nice knife.Looks like work well

  7. Jay Schindley on Sun, 26th Dec 2010 8:59 pm 

    I’m impressed I use a filet nice most of the time I clean birds but I never really liked how far away I was with the long blade. This looks like it would be more suited to the task. Keep up the good work.

  8. Tom Lawrence on Mon, 27th Dec 2010 8:11 pm 

    Hunting in NJ is going to require permiting access to limited sites such as the WMA in Hampton. I’m finding to many hunters who don’t realize how much space is needed to be considerate.

  9. J Young on Mon, 31st Jan 2011 11:11 am 

    I bought this knife and got it a few days before the end of season. This is by far the best waterfowl knife I’ve ever used. The blade is the perfect length for any bird and stays razor sharp! Everyone who is a water fowler needs this knife by Buck!

  10. gene on Wed, 16th Mar 2011 9:36 pm 

    great knife

  11. Ralph Engle on Wed, 5th Oct 2011 7:04 pm 

    Great knife. I have used it to clean over 400 birds the last few years and found it to be perfect for the job.

  12. Quentin Holt on Thu, 26th Dec 2013 12:16 pm 

    I have been hunting, cleaning, cooking, and eating ducks and geese since 1970, some years a great many of them. I hunt alone and generally have not had very much contact with other duck hunters until today when I joined this forum.

    This video shows unto me what I would consider a curious way of treating waterfowl. I like to use a knife that is long so that I can get into the innards of the duck and extract them without getting it on my hands. Then I do nothing more with it until it gets into the kitchen. There I use a heavy chef’s knife to chop the wing bones close to the body and then discard the wings. Then I cut off the tail and the legs at the knees. Using the head as a handle and the long knife in the other hand, I bury the duck or goose in boiling water for up to a minute. Then after it cools a bit. I pluck it. Lastly I cut off the neck at the base. What I have left goes into the roasting pan in the case of a goose or a tin-foil covered bread pan in the case of a duck.

    The procedure shown in the video looks to me like a big-scale version of how I would “breast” a dove with a fish fillet knife.

    My hunting knife is a Buck General with a seven-inch blade.

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