Deer butchering/processing knives
Looking over the posts over the prior week or so, there have been some nice deer taken so far this season – congratulations to all. I tied my personal best this season with 4, so far. My freezer is close to full.
While butchering my fourth deer, it came to me that I was sharpening my knife way to often, say every five minutes or so. I need something that will hold an edge longer. What knives do you use to butcher your deer? Recommendations?