Some traditional skinning knives have an upswept point. That's for when you're pulling the hide off. Not so great for gutting.
Good point, HD. I forget that a lot of people use two knives...one for cleaning, the other for skinning. I've always grown up just using one blade. Gut the animal, skin it (usually within the hour...so mostly pulls off), and de-bone the meat....front shoulders, neck, backstrap, tenderloins, then the hams. I'd love a Scrapper that could take those roles. The SS4 is close, thickness being the only hindrance, and the 411 looks good as well...maybe it'll be 1/8" (hehe, who am i kidding).
Some mentioned the Rodent Solution earlier. Blade profile is awesome...but still 3/16", so I'll take the SS4 over that...especially with the mudders <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
