Common Skinning Knives

[cwill]

I have converted to a havalon for all of my skinning and I use an old cheap fixed blade buck for the heavier work like splitting the sternum. I love to sharpen knives, but it has been nice not having to mess with it!

[retrieverman]

I have a bunch of “skinning” knives, but the one I end up using the most is a Spyderco Impala.

[Hogmauler]

Check out Smoky Mountain Knifeworks

[huntandfishguy6]

Case large sodbuster. Easy to sharpen.

[Drew51]

This is my one very favorite's goes with me on every hunt.

https://pumaknifecompanyusa.com/Puma-Hunters-Companion-Stag-German-Made-Hunting-Knife-with-Leather-Sheath-P955.aspx

I am also liking this MKC knife alot.

https://www.montanaknifecompany.com/collections/blackfoot-blades/products/the-magnacut-blackfoot-2-0-fixed-blade-orange-and-black

This will be my next blade from them.
https://www.montanaknifecompany.com/...ange-and-black

I'm pretty sold on the MKC knives these days! I used my Blackfoot on the elk I shot a few weeks ago, and it performed flawlessly. I initially thought it might be a little small for an elk, but it was perfect!

[SaltwaterSlick]

Man, I don't see how some of y'all can skin a deer without cutting your fingers off with the giant knives you use!! I have use a case trapper for many, many years for skinning/quartering. I personally do not like a large, and especially a large AND wide blade for skinning. Now if I was skinning a cow, I'd use a bigger knife, but I try to match the blade size to the animal size for comfort and safety.
For the past several years, I have 2 that I use. I have a really nice 3 blade case trapper that has a gut hook that I use on the rare occasion that I still gut a deer. It's other 2 blades are a bone saw though small, will do a great job cutting an occasional limb that's in my way on the stand, and the third blade is a regular old case blade. It's stainless, so it's kind'a hard to sharpen if you're not experienced at it, but I have no problem. The other is a Victorinox folder lock-blade that has a 3" drop point blade.


I use these two knives for skinning and quartering. I use no saws, loppers or other gadgets to take a deer apart... same for hogs. Everywhere you need to take an animal apart, there is a joint. I take 'em apart at their joints... Even on Hogs, I can take a side of ribs off a hog with that case trapper in about 2 minutes by hitting the joint at the spine... No sharp edges to get cut on, or to puncture bags or vacuum seal bags when processed...

[Leon County Slayer]

I’ve used buck 110’s for years but I don’t feel like the the profile is an ideal skinning shape after having made my own now for a number of years. I use my bird and trout design with a bit more forward belly and less pointy tip but still enough to puncture the skin

[RedYote]

Made quick work of a deer on Saturday

[El General]

https://www.amazon.com/gp/product/B008RBSGG4/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

[MASTERS]

Common Skinning Knives

These right here. Keep 6 at the skinning rack sharp at all times. Easy and quick to hone a blade on and more cutting surface. Make quick work of skinning everything from Nilgai to hogs.

I’ve broken one of the choice brands you posted, never broke a Victorinox though.



But yes the 5” curved semi stiff Victorinox is hard to beat. They are all my cousins use at the locker plants

[Txtourist]

Morakniv is great and I like the belt clip sheath so I’m never looking for where I set my knife.
Victornox beef skinning knife I picked up at a butcher supply shop has been my all time favorite for at-least a hundred whitetail. It just rolls along, sharpens easy and stays sharp.
Commercial butcher and restaurant knives are definitely the way to go.
I love my Buck 110’s in the field, but when it’s time to do butcher work, use the same tools as the pros.

https://www.webstaurantstore.com/victorinox-5-7803-12-5-beef-skinning-knife-with-fibrox-handle/35340535.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI9-CI55-z-wIVOxXUAR0FpQJCEAQYBSABEgJ9yPD_BwE

[Hunteraudit]

This knife right here is perfectly shaped for skinning a deer. Don’t knock it til you tried it. Canadian belt knife. This is a russel grohmann, which I prefer, but cold steel makes this knife with zytel handle and is actually not bad for $15.

[Ray McGaughey]

I have literally skinned thousands of deer with a little victorinox paring knife. Best seven or eight dollars you will ever spend on a knife.

Same - except I have several Old Hickory paring knives. I shortened an Old Hickory butcher knife, too. It made a pretty good skinner, but mostly I just use the paring knives.

[BLACKFINTURKEY]

Anza knives for me. Extremely easy to sharpen and hold a great edge, also for hand made knives they are extremely affordable.

[kdm015]

I use an Outdoor Edge or a Mora. The Moras are inexpensive, sharpen well, and hold a good edge. They can be had on Amazon for less than $20.

I can't find their skinner on amazon or for cheap. Do you have a link?