I just carry my regular 2/3 blade(always sharp) pocket knife. All knife work is done at the house. I skin and gut with an old big Queen folder or an old big Tree Brand folder. Into my cooler for about a week. Then out on the table for processing. The ONLY knives I use now for boning and disassembly are Rapala Fillet knives. They are the absolute best for this job. Around 2 hrs with these knives and my cuber and grinder Mr Deer is ready for consumption.
