Using obsidian flakes 200 times sharper than a surgical scalpel makes short work of butchering a deer.
Our ancestors didn’t have the advantages of finely manufactured steel blades, heavy duty butcher’s gambrels, or bone saws. They had stone and that’s about all.
But after watching Shawn Woods slice through the hide, leg joints, and muscles of a freshly killed deer like a hot knife through butter, with nothing but an obsidian flake, well, you might wonder who has the advantage in tools used.
Woods knocks a palm-sized flake off an obsidian chunk and uses it without any hesitation or extra challenge in butchering his deer. He goes through the process step by step, in quick and succinct order.
As far as I can tell, it appears that the most significant advantage of a modern knife over an obsidian flake, as it concerns efficiency of cutting, is the presence of a handle on a knife.
Of course, steel is far more durable than stone, which is an advantage that cannot be minimized. But an obsidian edge cuts through muscle, hide, sinew and ligaments as easy, if not easier, than a razor-sharp hunting knife.
Woods even cuts through the tendons of the leg joints before cracking the joint to remove the lower leg completely, leaving the haunch intact.
After removing as much meat as possible, Woods goes on to emphasize that he wastes as little of the animal as possible; bones for awls and other tools; intestines and sinew for archery implements; brain and hide for producing high quality leather.
Here is a man after my own heart!