right knife for skinning hogs

[OH_Spartan]

I have skinned and processed numerous deer using three knives....

Buck and case folders <3" and Cutco Filet Knive 6-9"

I am going to buy a hog from the farmer down the road and butcher it myself. I imagine a hog is significantly different than a deer. For those of you out there that have skinned wild hogs and livestock, will I need to add a new knife to my list?

I have looked at "skinner" knives, which seem to offer a broad, sweeping arc near the point. Does this design offer significant advantages over the basic hunting/fishing knives listed above.

 

[Jason_G]

Anything sharp with the right geometry will do. I've skinned them with fixed blade skinners (shaped like you mention) that I use for deer, as well as my Benchmade Mini-Griptillian folder. Just make sure to keep your whetstones handy, or have a couple of knives for skinning, because IME, hogs dull up a blade much quicker than deer do. Especially making those initial cuts if you happen to get into that coarse hair. I have gotten through with a whole hog several times without needing to stop and strop or sharpen, but the knife was noticeably duller afterwards, so even though you may not need it, some stones or a spare knife might be a good idea. Then again, I'm one of those that hates to use an even remotely dull blade for that kind of work.

ETA: I am talking about skinning wild hogs, not farm pigs. A domesticated pig might not have as tough of a hide and as coarse of hair.

Another edit: If it's a domesticated variety, and the pig is young enough, you may not want to skin it out. Roasted pig with the skin on is delicious. Then again, you could make cracklings out of it too.


Jason

 

[Deltaboy1984]

Any good knife will skin out a hog just have a pair or a stone to touch up the blades.

 

[OH_Spartan]

Thanks gents. You saved me $80

As always I appreciate the perspective.