I use a Cutco with the Double D edge. I've field dressed and home butchered 3-4 elk and 3-4 deer before it needed factory sharpening again. We've used our thin, disposable space blankets for laying out meat during the boning process; that way you get potentially double function from a piece of gear (something I always like), though we toss them after the boning. Cutting the legs off through the joints with a knife also dispenses with the need for carrying a saw, if you are in deep. Quartering with the gutless method also removes the quarters in super fast time to start the cooling process faster.
