Skinning knife

[KCcactus]

I've been using $10-$15 Cold Steel knives to clean hogs. Mostly, I use their Canadian belt knife. They hold an edge well.

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Cutting warm protein will give a carbon blade a nice bluish patina. Using mustard or vinegar will give a forced patina as well but make sure to follow with baking soda paste to prevent rusting.

[bluejay75]

I use what the butcher shops use. Most skinning knife designs are designed to attract hunters not usefullness. Case in point...you will never see a drop point Buck Skinner (my preference before i wised up) being used in a deer processing outfit.

While youre at it, get a stiff wide 5 inch boning knife as well. These two knives will do a lifetime of deer and hogs and for the price you can buy three of each.

Wood handle beef skinner is on sale for 13 dollars. Buy a cheap knife roll and keep a carbide sharpener or stone and latex gloves rolled up with it.

https://www.katom.com/135-06221.html...zmap=135-06221

For the price of 1 buck skinner knife that looks cool on your hip but doesnt skin worth a flip compared to a true skinning knife.