Show your knives! Charcuterie & Butchery
I am learning to butcher and process hogs, goats, and deer and there are few tasks where good knives are more important tools than whole-animal butchery. Knife quality here is the difference between a gross chore and precision and efficiency. I'd love to see your knives for these tasks and hear the ways they excel or their weaknesses, all the way from skinning to quartering to butchering. I'm most interested in carbon steel, but if you have a favorite stainless that's great too!
Sorry guys, this probably isn't the best place for this, I'll move the thread somewhere else.