I use a buck 110 to gut, a buck skinner 103 and a buck pathfinder 105 for skinning. I use a electric knife to cut loins and hams. Smoky mountain knives works is a good place to shop. My grandmother still uses her father's old hickory knives. They are still in good shape the new ones are not as good as the old ones. I have some I bought about 5 years ago and they don't sharpen or stay sharp like the old ones.