How many of you folks use a "special" field dressing kit versus what you already have in your kitchen and use for regular cooking?

I am asking because my butchering jobs last year went slower than I wanted and I was wondering if any of those kits I see will help speed things up. I have decent kitchen knives and the like, but I didn't have a bone saw, a skinning knife (with cutting hook and really wide belly), or anything else. I just used a big knife and boned all of the bones out. It took a lot of time.

Chubber