Ok, I wasn't sure where to post this as I'm getting into hunting after 40 years from my last deer taken. At that time my brother field cleaned it and I finished the butchering at home myself. Well I plan on doing some deer hunting this year and have a skinning knife made by Schrade called the Old Timer. Now the steel is I think marked 1520 T or that is the only mark on the blade which I assume is the steel type. Well as it came it had a fair edge but not one I would use and what grit would you consider taking up too when sharpening. I have the ability with my water stones to go from 250 all the way to 10,000 and beyond with my strops. I do understand this isn't going to be a kitchen knife however I take my butcher knives to about 4000 rarely more. Any suggestions would be appreciated or tips on the best edge for field cleaning game.