Is there a beaver skinning knife out there that will skin 3 beavers without being sharpened?

Check out the victorinox beef skinner on Amazon...may be what you're looking for.
Very good quality for the price.

I have an old green river knife I sharpen about once a season. It’s high carbon steel and looks like a dexter russel, not sure how old it is...

How are you skinning? Rough skinning dont take much knife work. Clean skinning would require some steeling/stropping of the knife and should last you many beaver before you need to bring out the stones or other system.

It stays sharp all season of skinnin?

Like Danny said use 2 knives. But forget about using a knife on the feet or tail. Get a limb lopper to take off the feet and get yourself a box cutter with a hooked blade. Use that to open the beaver and to cut around the tail. I see no need to remove the tail on a beaver during the skinning process.
Use one knife to work around the head and the other to skin with.

that's funny it must get dull when not using in the "off season"

I actually use three knives and a lopping shears.

Lopper for cutting the feet.

First knife to finish the foot removal and remove the tail.

Second knife is kept very sharp and used just for opening the belly, and removing castor.

Third is for majority of the hide removal, except at the skull.

Then back the the first knife to finish at the skull.

1 slick way I've found to help preserve the edge is to use a pruning shear to sever the feet that way you're not cutting thru that abrasive hair and possible sand in the fur

Hunttrap yup that the way ya do it

Thanks all. I use loppers or serrated knife on the feet and a hooked box cutter for the opening belly cut. Seems like about 3/4 done and have to sharpen again. My knife is a kershaw skinner with aus-8 steel.

Victorinox is the way to go or custom.

I have one, too. It must be the better part of a hundred years old. Maybe older. I use it for fleshing beaver but it requires a fair amount of sharpening to get the job done.

I dont clean skin , and use a separate knife to cut feet off. But i can rough out 3- 4 beaver on my dunn skinner knife.

My definition of sharpening is when you create an edge by removing steel, be it by stone, diamond lap, or abrasive wheel. Touching up the edge with a steel, strop or ceramic is basically just realigning the edge.

Having said that I can clean skin several beaver without sharpening my Dunn. But for the feet I use a hatchet and for the head I use a Dexter, and for castors and belly cut just a victornox paring knife.

A lot of people speak highly of the Post beaver knife but I sold the one I ordered almost immediately since the handle was too small for my hand.

Caribou also makes a nice beaver knife and I used to have one I liked a lot. Lost it somehow though.

Dexters are fine too, and if one doesn't do more than a few dozen beaver a year I would say just go for cheap and use these. They dull fast but they are also super easy to sharpen; plus a few licks with a steel and the edge realigns very nicely.

Hey catcollector, is that pic from this year? Great job!

I like both the post skinner and the Victorinox 5 in skinner.
I also like the zepf round nose beaver knife.It has a small handle,BP wouldn't like it.
I got Ron Post to make me several knifes of my own design,
It works very well also.It has a decent size handle.

What kind of sharpening system do yall use. I'm using this kind right now.

For the record...during the season I really only give it a few swipes over the steel once in a while. By the end of the season and after a few bones I only need to redress it over a stone once and put it away.
Posco, looks just like that to the rivets in the handle but the blade is much darker. My uncle found it in an old shed and it was still sharp enough to cut the (This word is unacceptable on Trapperman) out of ya!

Anything but that...

I use the dunn system and waterstones. Worksharp isnt bad either.