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).

 

[Slickhill]

While not really a popular choice I’ll tell you what does and has worked for me for a long time and a bunch of animals.

I like a folder but that’s not really important. The best thing for me was switching from a super steel latest greatest knife to a more traditional knife with a 1095 or 420SS blade. Well heat treated from reputable makers they will hold an edge very well but more importantly they’re easy to sharpen. A simple steeling occasionally during use is normally all that’s needed if starting with a sharp edge of good geometry.

A big knife is not necessary for pretty much any task related to breaking an animal down into packable size pieces. I use a 4” Jumbo Trapper and can easily get through breaking down an elk, to include disjointing and removing the head, without needing to sharpen or wishing I had a Rambo special. I haven’t ever done an animal larger than a bull moose so if you have a brontosaurus tag you may need a bigger blade.

Once home and ready to cut meat for the freezer I use a pair of cheap Old Hickory carbon steel butcher knives, one boner and one 10” butcher knife for cutting steaks and such. They are cheap and it’s easy to put a razor edge on them with a plain old Norton stone, strop, and steel.

In my pack I will have a small stone or diamond steel but it hasn’t been needed on a dressing job in a long time.

 

[J_Fish]

I too am looking to switch from the havalon. I never liked how packed full of gunk it got and also thought I was going to cut myself in the field replacing blades. Looking at a 4" fixed but hoping to find one in my stocking in a few weeks.

 

[OverInfinite]

I have a javalina tag in February, maybe ill grab me a regular fixed blade and a stone and use that as a intro to non replacement.
Any YouTube videos or tricks to get better at sharpening? Ive only ever been shown the basics and have managed to touch up a couple kitchen knives here and there, but ive lost most of my pocket knives before I ever needed to sharpen them.