What is the best

[MathGeek]

I've probably skinned and butchered at least 100 deer with a Buck Classic Special 119 6" long fixed blade knife. Once I learned to skin deer quickly, the knife didn't matter much.

I'd usually start by sharpening both of my (identical) knives. If I was only skinning and doing the primary cuts on one deer, I'd get through it with the first knife. If I was skinning and doing the primary cuts on multiple deer, I'd usually end up using both knives.

I wouldn't say that this knife was the absolute best for the job, but I never longed for anything different.

I think the key is a sharp knife with a handle that you are comfortable with and knowing how a deer is put together and how to use a knife deftly to take them apart.

More recently, I use the knife to make the first cut when filleting bull redfish, that is separating the fillet from the backbone and ribs. I then use a fillet knife to separate the fillet from the skin.