This^^^^^^^^^^^^^^^^^

Knives of alaska

I also agree that getting a good steel and learning to use it. it makes all the difference in the world. I have expensive knives and they are great and all but I actually really like the 2 I made outta an old long spring springtake an edge nicely and they are virtually free fit in my hand nicely and do a great job. i touch up with the steel offen and there isn't a dull knife in our house or garage.

I was never a fan of the replaceable blade knife I used for a year. The blades were super thin and they lost their edge super fast. Almost had to replace one every other coyote.

That's better than me I couldn't do but one critter with mine before it was dull. Hit a bone/skull and they are done. I've heard people resharpen these too but what a pain. I can get about 5 coon or coyotes before dulling a resharpened butcher shop knife with my style of skinning.

Im a big fan of sweadish Mora,s. Scandi grind means super easy to sharpen and at 10.00 bucks apeice cant beat em. I keep 4 or 5 on the bench and just grab another one when the one im using gets dull.I sharpen them all when im done. Ragweed Forge out of upstate New York sells them.Ragnar is super to work with.

Everything you need.

some steels will hold an edge better than others
edge angle and overall blade shape and thickness will make a difference too.

I've started to like some of the more premium steels but haven't used them for skinning yet

I use a Buck with 420HC steel for skinning deer and can get through a couple before it needs sharpening again. can't imagine that coons or coyotes would be much different.

if you start with a sharp knife, use a steel correctly, and don't mash the blade edge into the bones, etc - you should be able to get through several animals before needing to sharpen.

I have always used pocket knives of the MiniTrapper/Muskrat size, but those resharp poultry knives that sell for 3-4$ are good as any. They come from processing plants that buy knives based on production vs cost; so they ain't junk-they just don't have a designer label. Sterling Fur sells them and one or more of the forum members does too.

Any knife will work better if it gets a touchup every 10-15 feet of cut, once dulled it takes so much more time and effort to get it back into shape than it does to keep it sharp.

That's where I got my knives!

Replaceable blade knife are not good. Resharpen or used butcher or knifes used in locker plant or meat pack house are very good. I have close 30 knifes an 20 reground or used butcher knifes, u can buy for a $1 or 2 at convention, some but not all of them, I can get 6 or more coon out of, before resharpen, I can get some of them , very sharp

I picked up a couple cheap ceramic knives at harbor freight, they worked really well. Just don't drop it or you will be picking up the pieces. That and another thing I use are the cheap box cutter razor blade knives for the initial cuts.

Like many people on here, I own many knives and many sharpeners. I've even watched a couple of hours of Utube segments on sharpening. I use at least two knives when cleaning a deer. I have a custom made knife made from a file. Bought it in Arizona. It is very hard. Good on hides and joints, and splitting the rib cage. When I start cutting meat, I switch to a lighter and thinner blade. Usually a Gerber or Dexter Russell. Also use a gut hook to open the hide. I Like the hook that comes with an orange handle. Been out a few years now.

My pocket knife is a small Buck. It is the sharpest knife I own, but it has a shallow angle that I maintain on a 8000 grit water stone.

Never had too many quality knives.