out in the field, and to gut a deer/hog/etc.. not wanting to spend a ton, i used to use my pocketknife, then a couple of knives i had given to me. nothing special, what are you guys using?

I've mainly gone to a Havalon when dealing with animals....it's just too easy to change out blades instead of sharpening.

For years I used a Buck or Case folder and never had a problem. I still have a bunch of them and they're not going anywhere.

Then I decided to try something different. I bought some Russell Green River blades from Jantz Supply in Oklahoma. Next was some oak or poplar craft wood from Lowes, a Harbor Freight 1x30 belt sander($45.00 + tax) and some 5/32 brass rod from the hardware store. Cut the wood to the approx size, drill holes through the wood, epoxy and pin together. Finish off wood on the sander to fit and then urethane it after the handle is right. They are spooky sharp and I tape the blade before starting. I guess actual working time is about an hour per knife. I built a couple of small kitchen knives for my Wife and they are her favorites. That's unusual at my house. I've made quite a few of them for others and they also love them. The only down side is that they are not stainless so we dry them after washing and occasionally touch them up on a steel or strop.

I "built" a Buffalo Skinner for my Grandson. It sliced through the neck skin and meat of a big hog with no problem. That surprised me. Then I had to build some more for his buddies.

I probably have about $15 or less in each knife.

In no way do I consider myself as a knife maker but these performed as well as a Havalon and some expensive custom knives when we tested them on deer and hogs. They've held up well over time but if one ever goes south, I'll just build another one.

I still use Buck Knives. The Buck Vanguard is a good, solid, all around knife. You can't go wrong. It comes in several styles and handle configurations. There's a shorter blade, and one with a gut hook. Wood handles or nonslip rubber handles, etc. Take your pick.

Havalon for almost everything.

Cheap deboning or filet knife for most of butchering.

Bush Monkey Junkyard Dog for any real work.

Using a S. Potts knife every day and patiently waiting for my Chops knife(hurry up September) then will be ordering a BushMonkey if Chops doesn't post up something else I like.

Buck Knife for gutting, Bubba Blade for butchering.

forschner , old hickory , old herter's/murphy knives ,
grohmann/russell knives , puma , russell g.r.

I swithced over to COLD STEEL master hunter and really like it

I've used a wide variety of knives, Buck, Case, Schrade, etc. I was in a processor once and while I was waiting I eased to the back a bit to watch the guys skinning and breaking down the deer, pigs, goats, whatever. They were all using Dexter-Russell knives. I asked about them and was hooked, ordered what they said I needed the next day. These knives come stupid sharp, are stupid cheap, stupid easy to sharpen, and come in a wide variety of configurations. Now, they're not pretty. They look very utilitarian, which is what they are, but they're nice knives. I use their kitchen utility knife for skinning/fleshing, the 10" "breaker" for quartering/jointing, and the 8" filet knife for removing back strap, tenderloins, and neck meat. They're food grade and bleach safe for easy cleaning. Honestly I could do the whole job with just the filet knife, but having one knife that excels in each purpose and does just that purpose very well is really nice. Long post, sorry.

I'll second the Dexter-Russel, while I don't use them for hunting that's all I use for fishing, they make the best oyster knives out there too. A bull red doesn't stand a chance with their serrated knife.

That's kinda' funny because I first found out about them through fishing the coast. For years I thought all they made was filet knives.

Loves me my Puma 5" locking blade. Solgeren steel is extremely easy to strike and get very, very sharp..

I bought a Mora MG HD last year just for a camp knife. Its pretty much become my "everything" knife now.

I have a bunch of knives that I like both customs and store bought. My favorite store bought is a kershaw knive that has three blades, a saw, a gut hook, and a regular blade. I also like using the knife that Kev made for me, and also one from Jason Fry. They are both work of arts and great knives.

Walter

My Kershaw pocket knife gets the nod for unzipping deer and pigs. Caping goes to an old knife my granddad gave me. General butchering goes to a couple Dexter Russell white handled knives.

Kershaw folder EDC for me gets it done in the unzipping and quick gutting department. I have a Potts Loveless from on here that stays stupid sharp and is good at everything I've used it for. Great knives, he does a wonderful job with them.

I own several brands, but the Benchmade Barrage is on me everyday.

Anything found laying around the cleaning station will do the job.

This year I will be using my new custom stainless skinner made by Mr. Mike Conner.

have carried a boker since 83, as a pocket knife used whatever one was in my pocket for a while.
bought a couple of Kimmos knives and love then both for fixed blade
but
tried the havalon and then was given a outdoor edge changable blade last year and have to say its great. its cheap and cheap looking but the blade change makes up for that. the havelon the only thing i dont like is the blade feels flimsy

Love my buck 110. I have grown attached to a couple of neck knives I bought from member Gabe Ables. They really hold an edge. I skinned and quartered 3 pigs and 2 deer last year with my wifes pink knife! I was so impressed I bought 2 more.

Knives I make from grain drill disc and Bois d' arc, and a skinner I made from leav spring.

I have owned Gerber and Kershaw, Outdoor Edge. They are good knives and good value for what I paid. As you get older in life, you start to value your time more when you realize once it's gone it's never coming back. I finally bought some custom knives from knife makers here on the forum. They are well worth the difference in money if you value your time. With really good steel you can skin 2-3 animals without ever having to resharpen. More enjoyable using this type of knife and well worth the extra money. I would highly recommend S. Potts, Mike C., and Bush Monkey. There are other great knife makers on here as well that I have not bought from yet.

Put my customs up, although Pitchfork makes a great point above. Custom knives are so great, always have one on my hip, but never use it....Ha ha. BBQ Knife!! When it comes time to do the work, I reach into my back pack and use the knives below.

Used the first series Havalon, too flimsy, haven't tried their newer Piranha yet, looks promising.

I tipped the kid at the deer processor in Comfort $50.00 for taking care of a few deer for me last year. I commented on his Hunters Edge, replaceable blade knife, he said he had skinned a ton of deer with it and loved it.

When I went to pick my meat up, he gave me his knife !! So, I'll be using it this year. I love the way the blades change so easy on this scalpel sharp knife !!

I bought him a box of .35 Whelan rounds this year, stay tuned