Well, I wasn't sure where to post this but figured the Off Topic Room would work best. The Mods can move this if they see fit.
I do a lot of hunting and have been thinking for a number of years about the best skinning and butchering knives for wild boar, deer, bear and Elk. Growing up on a small farm where we did our own butchering, I soon realized that kitchen knives such as old hickories, chef knives and paring knives were the bees knees for skinning and butchering cattle and pork. This experience has carried over into my hunting where I usually get strange looks from the guys with custom knives who end up fumbling around for an hour with them while I've already got a carcass skinned and broken down into quarters with my kitchen knives.
Well, As much as I like the old hickories, I end up choking up on the handle and knife blade to get into tight places. I also use a paring knife to ease into the crevice between skin and ribs while working the hide off. At any rate, this trio duplicates my needs as I can most closely figure. With hunting season upon us, I will tentatively take them out in the field to see how they do. Until they are proven, I will also take my kitchen knives with me. By the way, this trio is from Bark River with "antique ivory micarta". I think they look pretty.......
What do others here use for skinning and hunting knives? Feel free to post!