I use three knives per deer usually. One 30 year old Western folder for gutting that also has a saw blade for the pelvis. The blade is large enough to open the sternum (ribcage)on our smaller whitetails.
At camp I use a larger knife w/gut hook for ripping the skin on the legs and a small knife for skinning out the deer/hog. Then for quartering I go back to the larger knife. Both those are Western knives with rubber, non-slip handles.
I wear gloves for gutting in the field so my hands are clean when the job is done. Then another pair for butchering. No contamination.
Takes longer to describe it than do it, unless there is a cape involved.
stumpy
