I ussually carry 2 knives with me, but only use one of them. The second one I use is for skinning an butchering but I let it tag along anyways.
I stopped cutting the windpipe a few years ago, Seems alot easier to me, to reach up inside it and just give it a yank.
For sharpening I like freehand on a large stone, and then use the back of a 3" leather belt. Bout the only way I have found to get these Marbles as sharp as they can get.
This one will be what I'm using from now on. Marbles Sport 99
heres ther other Marbles. Its a lil big but I like the steel and for skinning, making breakfast an what not its perfect
A rapala fillet knife seems to find its way onto the table when were butchering as well