rockport

with a little tweaking

MudderChuck

I like it, I have some old carbon steel knives that I've had so long and sharpened so many times, they look like fillet knives now.

That looks like it may make a good gutting knife. Maybe the false edge just a touch steeper. If you get the false edge at just the right angle it makes gutting a breeze and you don't have to worry about the tip digging in and puncturing the guts. Only one way to know for sure, try it out a few times.

rockport

I never really thought about gutting with it. Ive never even taken it in the field. I mostly use it around the house/camp to break down large chunks of meat like loin/sirloin into steaks or slice watermelon etc.

I gut everything with a swingblade and do my skinning with nessmuks like this

bronko22000

I have one similar to the lower one and I ground it down and put a drop point on it and buffed up the handle then put it in a spare sheath I had lying around. It was setting in our utensil drawer for year not being used. Now it will go to the woods with me as part of my muzzleloading gear.

MudderChuck

I often split the pelvis, three ways to do this, either a saw, a serrated knife or a knife big enough to hack with. Only one way to know for sure is to try it a few times.

I tend to try for one tool (knife) that does it all. My current knife with a serrated blade gets the job done, but it is a pain.

I skin them at home mostly. I generally have them in the cooler/refer pretty quick with the hide on.

rockport

I never split the pelvis.

flyinlowe

A friend of mine had an old hickory knife I used to butcher a couple deer and it stayed sharp longer then any knife I have used. After that I found a couple old ones on EBay, they are ok but not like his.

rockport

Might be the way he sharpens his. That can make a big difference.