I have removed the heavy fat and red meat from the head and neck. split lips, turned ears and thinned by lids. I think its time to salt then pickle. how thin should the cape be before checking the fit on the mold. what kind ok knife should a beginer use....So far ..so good. this is fun. thanx for any input...its 1 1/2 old spike..

I usually thin it after fleshing as you have done then salt it 3 times ,rehydrate and use a dakota flesher and thin so more, years ago I used a 6 inch vitorinox butcher knife to thin hides, it took hours and it did a pretty good job, but not evenly thinned.