For boning I like a 5 or 6 inch curved boner.These also work well when quartering.I also like to use an 8 or 10 inch curved breaking knife for working up the larger cuts of meat.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............