i was waiting for sal to show up....i'm with you. i also have dressed many a deer (about 4 magnitudes less than you) with a myriad of blades. i hate having to sharpen in the middle if i can avoid it though, and I've found that higher quality steels hold a better edge. the thin boning knife probably stays pretty sharp for a while, but how does it deal with the hair? it seem that the hair really beats up the edge. personally i like a less pointy knife, primarily due to lack of skill. i don't have to worry about using this knife for something else, and thinking i need to resharpen prior to butchering. i wonder also about the continuing quality of your knife. any decline over the 30+ years?




willy