« Reply #15 on: March 21, 2011, 07:51:03 pm »
For me, it's easier to cut part way through hard steel blades and then snap them. As long as the widest part is 7/8" and it has two cutting edges, it's legal for deer here in TX. The ribs are not too hefty on whitetails... don't know about the others. Still haven't hit a deer with an arrow, so it doesn't matter much anyway.
« Last Edit: March 22, 2011, 08:04:06 pm by jackcrafty »
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Any critter tastes good with enough butter on it.
Patrick Blank
Midland, Texas
Youtube: JackCrafty, Allergic Hobbit, Patrick Blank
Where's Rock? Public Waterways, Road Cuts, Landscape Supply, Knap-Ins.
How to Cook It? 200° for 24hrs then 275° to 500° for 4hrs (depending on type), Cool for 12hr