On the fanny pak a no name cheap guthook drop point and a BuckLite III, both VERY sharp, never cut pelvic bones as not necessary. and if close to the meat shed, 20-30 miles, don't even field dress, just skin and bone out and never any exposure to any guts or such. In the meat house a whole host of knives, my favorites are the old hickory boning knives. Most any Saturday nite we have anywhere from 3 to 5 deer to do, some whole and some field dressed and a whole bunch of coons and fox/yotes. I use a sharp cleaver or sharp hatchet to cut off feets. A buck muskrat to prep fur and then a different host of knives to skin but my muskrat is my favorite. Butchering big game is different and bigger knives are used like the hickory boners. Those tiny knives are nice looking but your hand gets cramped and the grips are slicked up 1/2 way through the 1st deer. Better handles and bigger blades do more work easier. Capeing/skinning/butchering 1 deer once a year isn't any way to test a knife. Do 3 or 4 deer or 20 coons or 10 beavers a night every night for a month and you'll develop a whole different feel for what a good knife is. And for those who know, if you are skinning, cutting or chopping meat an ulu is really hard to beat, I have 5. W