Well to start off with my dad amd uncle own a bucther shop use to work there summers when I was younger . The one thing I have to throw at you guys is the knives you guys use for skinning and cutting your meat with are to hard of steel any thing stainlees is very hard to sharpen I am not trying to tell you guys what to use but if we had to use them kind of knives to cut meat and make a profit at it it would be hard to do .

So what to use go to your local butcher shop ask for a knife catolog. The usaly sell them five to a box but there alot cheaper than any knife you would buy at Wallmart. I use what they call a sheep skinner for skinning it has a softer steel easer to sharpen you can bring the edge back faster with just a few swipes on your steel.


My .02 cents