One thing not mentioned yet, a quick way to sharpen knifes! YOu will need to resharpen a few times on a deer sized animal. If not you will start tearing rather than trimming meat!
That’s what the honing steel is for. If you need to grind a new edge on your knives a few times while butchering a single deer, your knives are either made out of tin, or your giving them a swipe on the concrete each time you remove a major muscle group from the carcass.
