Okay, knife greenhorn here. I've done all my deer and elk butchering with a
Buck Zipper knife or one of seveal Outdoor Edge
solo knives or
butchering kits picked up by whoever from wherever (mostly gifts, tbh). They work, though one needs to sharpen relatively frequently. I would like to get a nicer knife to use for gutting, skinning, and deboning medium and large game.
Let's set aside knife steel for a minute. I know that's a topic all it's own, but I'm not interested at the moment (I will likely just pick magnacut and be done with it).
My question: what are the different shapes of the blades doing and for? Specially comparing Argali's Carbon to the Serac to the Sawtooth. All of them say they are "do it all" kinives. Why should I choose one shape over the other? I think I appreciate the belly on the Serac is more of skinning knife style (and the description says that), but that's about all I think I know. Feel free to point me to another forum post or website for further reading if that's easier.
Appreciate the help.