For sharpening during the process of butchering, there is nothing better than a "Sharpening Steel" http://www.amazon.com/Henckels-9-Inc...3473042&sr=8-1 These will keep a nice sharp edge with just running the knife (properly) across it in 4 to 6 swipes. To learn how to use it, go to You Tube.
For field dressing and skinning, I have found this Case knife to be unbeatable. Besides, it's made right here in the USA. http://casexx.com/DisplayDetailPage....oductCode=2031
And for cutting meat from bone, any good quality deboning knife will do it.
I hope this helps.
Dave
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