For many years I have had the luck to have a butcher just minutes away from the lease that I have been hunting so I never had the need to actually field dress and skin my deer. This year I have decided to do the field dressing (should it be field undressing??? lol) and gutting myself. This will save me $15 from the butcher processing fee. The club I belong to have wonderful facilities for this and we even have a walk in freezer to age the meat. I stood and watch the president of the club doing his magic on the first 2 deer I shot and I cleaned the last one I shot and skinned just yesterday to drop it at the butcher. I am using a Gerber hunting knife I was given as a gift a few years ago. I wonder if I should be using a different knife like a filet knife.
What knife style/material do you guys use? What knife style/material should I stay away from? What is the easiest way to sharpen them in a pinch to keep that edge good while skinning it?

Thanks!