Skeeter.... i also have that kershaw blade trader knife and i think its the best thing since sliced bread. Its unbveliavable how those blades hold an edge. When i am skinning beavers i usually had to sharpen up every few beavers i did but not with the kershaw knife. I haven't really used the saw blade to much because i just use a hand bone saw or our electric meat saw. We slaughtered a beef last week and i let my dad try my kershaw knife and i was using my old timer,,, he didn't want to give me the knife back. And ya that is a massive gut hook on that skinner blade and she works like a charm. But if you have a good sharp knife with a slim blade you can split the hide on the legs and down the middle just as fast. Just put the blade in and work it all the way down in one motion.