Looking to replace my old fleshing knife. Came across Freedom Brand but finding limited information on quality or if folks are satisfied. Necker has lots of mixed reviews, many saying the newer knives are junk. Thoughts?

I don't like either of them because out of the box they're not super sharp.
I do lots of beaver most seasons and like an extra sharp knife.
Ausable superior
Post
Lees parallel
Zephyr
To name a few

New neckers are junk. If you're looking a cheeper knife the weibe would be what I look at. Else is look at the post, Lee,or zephyr.

I’m a post fan. I’d give my necker to someone I didn’t like after using my post.

The Weibe red handled knife is my favorite.

mini parallel steinmeyer is hard to beat!

X2 on Lee's mini parallel. Once you know how to run a sharp knife it makes beaver fleshing a snap.

I would like to connect with Lee for a knife as my Necker works for coyotes but I’m struggling getting and keeping the sharp end sharp.

I use Gene Ingram knives as my main Big Game knife so familiar on how to sharpen good steel.

Lee's a great guy and makes a great knife. I have the mini parallel and after reading this post I think I'll order another one.

Lee’s knife made a big difference for me, I went thru a bunch before settling on his now I have two just in case.

wws

I’ve got one of Lees but it too nice, it’s on my display tables. Not sure about the cheaper Weibes but their more expensive one is razor sharp on both sides. I mostly use a Zeph, I like the tri blade from Savague for some stuff. Necker has comfortable handles, that’s nice……

I thought the necker handles were the worst. Round handles arent a good idea. The number of times the knife flipped on me when pushing was one too many.

Caribou for me-razor blade sharp and easy to keep it there-makes fleshing beavers a breeze

I started with a cheap single edge and then a necker then a post and now a caribou. I switch off between the post and the caribou depending on what im fleshing but for beaver i only use the caribou.

Post makes a GREAT two hand flesher. Razor sharp, holds an edge, and easy to put an edge back on when needed.

I am a fan of Lee's knives too. They are top-notch quality and easy to use. Another plus is doing business with one of the nicest guys you'd ever want to meet. I've never been to a convention where Lee was at that he didn't have time to visit or answer questions. He's the 100% real deal, and so are his knives.

Amen! That would be my choice. Lee produces a quality product!

I was a bit skeptical of his round handles after using a Post but Lee's handles are big enough that I have zero problem controlling the angle of the knife.

I have Lee's parallel and the mini. Both great knives. Use the mini on cats/fox and the full size on beaver/otter. He's a true craftsman and friend.

#1 Lee's small parallel.
Close #2 Zeph
#3 For coyotes and cats, my Caribou just hangs on the wall. Probably good for otter and beaver? First one snapped in half on a tough coyote. ( thin, narrow, flexable, sharp )
Never have used a POST

Zeph
caribou
lee

I have been using a Necker for years now and it works so never tried anything else.

I've used Caribou for everything including brown bear. Really like it.

Get a green one, they’re great

Me too.
I'm into 11 beaver righrt know, And It's about 10 min per beaver.
Round handles cause the Kinfe to flip? If your blade Is flat against the hide the knife can't flip.

Has anybody used a Ulu for fleshing?I've used a Necker for years but recently saw a video on youtube fleshing beaver using a Ulu

I'm curious too. I've considered getting a grizzle getter to use with my knife. I have the freedom brand fleshing knife and it works. Never tried anything else so it's hard to compare, I also haven't used it on anything too tough. Just a few fox, a skunk and some rock chucks.

You cant push fat with a necker if its flat

Not a ulu but I use the Grizzle getter occasionally. I like it more on coon and otter tails and around beaver leg holes.

Everyone should look at the dull side of your fleshing knife. In most cases Its going to be rounded over on both edges. Rounded edges don't push anything without a lot of elbow grease. And then to get the job done you have to raise the angle of your knife to a 90-degree angle. Then I can see why you would get flip overs.

So, what you should do is get a file and square up that dull edge, so you have a square edge. A square edge will bite into the surface and push fat and that red membrane, and the knife just has to be at a slight angle the get the initial cut started. It's just like the sharp edge you elevate the angle of the knife to make the initial cut to get under the membrane then you can flatten out your knife and make your slicing motion.

Give It a try.

My wife uses one for lots of things. They’re traditionally a woman’s knife. No judgement though, they are handy