I use a electric knife to cut loins and hams stakes. The big k 110 to gut, 105 to cut off shoulders, loins, tender loins. I use buck 103 skinner to skin.

I like the BUCK folding Hunter ($39 at W-mart) for an all around gutting and skinning knife that fits nicely in your pocket. Just recently I got myself a 5" blade boning knife by Mundial at a good price for deboning meat - it is basically a fillet knife with a stiffer and better quality blade.