Field Knife and Butchering

[OverInfinite]

A couple years ago I switched from my big heavy buck knife to a havalon Piranta. It was a great little knife, but I hated the blade replacement. I always felt like I was going to stab myself, especially with bloody hands. I also had an incident breaking a blade while I was seperating a joint. Shortly after, I switched to the Outdoor Edge RazorPro. They use larger more conventional blades and are WAY easier to replace. However, The folding part sucks. meat/ fat gets stuck inside all the nooks and crannies and just makes a giant pain to clean when I get home.

I am looking for a fixed blade that is light and does not use the havalon blades. I am contemplating switching to a regular blade with a sharpner, mostly because I typically never have to swap out a blade during a field dressing, I swap when I get home, and typically use the edge for processing/ deboning. Any recommendations or experience making the swap from replacement blades to sharpening

 

[Drenalin]

I went from replaceable blades to nice fixed blades, then to a pair Victorinox paring knives (3.25") with Kydex sheaths from Riley Tool & Machine. I used a Sharpie to write "Hide" on the handle of one knife and "Meat" on the other. Easy to sharpen, fine in the hand, orange handles so I don't misplace them too easily, and if I do lose one it doesn't sting so much. I've field dressed a pile of deer with these, and last year completely butchered a black bear and a whitetail with them (but I'd highly recommend a boning knife over a paring knife for your at home butchering).