Check out the offerings from commercial restaurant suppliers.

Cutcos are pricey,,but they replace any knife that breaks or wears out.I have a whole kitchen set,,along with several boning and fillet knives.Also,,Forschner/Victorinox are very good knives for the price.

Get a F. Dick hypersteel or their rapidsteel and you will have sharp knives. Used by pros.

Another trapperman thread with no response from poster. People try to help but no interaction from poster. If you ask for help at least have the decency to respond to posters. Don't tell me that people are working and not online all the time. If you can't respond then don't post.

Sorry slickpan. I didn't mean to ignore your question but sometimes stuff happens. Like water heaters springing a leak and 3 semis showing up to haul corn. I'm looking mostly for something that holds a better edge and sharpens well. Used for cutting up deer and just general meat cutting.

I have this set from Lem https://www.lemproducts.com/product/hunters-kit/cutting-tools and have been happy with them.

that's ok, sorry for bitchen but have had it happen a lot on this site. On to your ? You will need more than one knife. A boning one, a medium blade and a butcher for sure. I would say three knives and a good steel. How much would you want to spend?

I like dexter. Key is keep them sharp. Don’t let them get dull or it’ll take more of a process to sharpen. Hit them with quality steel often, doesn’t take a second. A stiff 5”, 6” and a flexible 7” will cover most of my needs. Meat hook and good steel, you’re set. Go white handle

that's ok, sorry for bitchen but have had it happen a lot on this site. On to your ? You will need more than one knife. A boning one, a medium blade and a butcher for sure. I would say three knives and a good steel. How much would you want to spend?
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I don't mind spending money for quality but would like to keep it in the 300$ range.I have several good steels including a diamond one I got at the NTA last summer.

I would go to Amazon and search for Victorinox or Dexter Russell knives and pick the blades I wanted vs. buying a "set" that will likely include knives you'll rarely use. Those are what professional butchers use. I have a nice collection of old butcher knives from my dad and some I've collected that have great steel but I usually grab the white handled dexters or victorinox when I'm working in the kitchen.

https://dexter1818.com/products/s112-12-sani-safe-12-butcher-knife/

https://dexter1818.com/products/s116-6mo-sani-safe-6-curved-boning-knife/

https://dexter1818.com/sani-safe-10-narrow-breaking-knife/

I like dexter knives. well made. See them in a lot of mom and pop processing shops. Probably never need to replace one

https://dexter1818.com/products/sani-safe-6-skinning-knife/

I use this one a lot. Works on beaver pretty good. Deer and hogs too. I often grab it to cut pork loin into chops even though its a skinner.

Really ????

Those are Nice

I have old carbon steel, wood handled Dexters that are over 40 years old, Nothing wrong with them and they were cheap, I prefer carbon steel over stainless as they sharpen easy and a steel keeps them running...
The white handle knives are nice too, they might be stainless , I haven't looked recently.

Yes stainless with white handles. Pretty non slip even with greasy/bloody hands. Like wood.. I have some old wood handled ones also. Dont stay sharp as long. Those white handled ones take a little longer to actually sharpen but a steel brings them back quickly also. My favorite steel is an old wood handled F. Dick. No clue how old it is. Used to be my dads.

I would also recommend the white handled Dexters. Danny has offered some good advice. Do not get any wood handles for the use you are asking. Nessmuck lives in the stone age. As you can tell by his reply he never needs a knife and knows nothing about them. He just gnaws on his food.

And they are made in the good old US of A.

I toured the factory a few years back. The process they used to get the steel just where they want it is pretty amazing.

I know some butchers that use Victorinox and they talked me into buying some about 10 years ago. I got the 6 inch boning knives and use them exclusively for processing deer. I’ve been very happy with them.

I also have a full set of Chicago Cutlery knives. Included in the set or three, six-inch boning knives very similar to the shape and style of the Victorinox. I use them for processing deer at home, the Victorinox are used at Camp.