I usually end up processing ten or so animals a season managing an archery only outfitting camp. I have the luxury of handling all of the work indoors, so packing or weight isn't an issue.

So, my answer, is to use three knives of the same design; if one is dull or particularly gooey, I just grab another and keep going and resharpen all of them at the end of the day.


I have one set dedicated for skinning by Outdoor Edge Co, a set of small Gerber folders for gutting and Dexter-Russells for cutting meat.