My choice was the Case StockMan. For several reasons.
First is how slender the main blade is. By not being as wide it will allow a few things. First when gutting I like a thinner blade because it cuts easier. Second when skinning the hardest part is skinning out the legs. And the narrow long blade will allow you to do your center cut considerably easier all the way down the leg bone.
Second is the actual skinning knife. I like a shorter knife that is rounded. And the second blade on this "Stockman" design knife is rounded perfectly so as not to cut through the skin while skinning.
Third is the last blade with a drop point on the bottom. I like this blade for cutting out the loins. I like the firm drop point to reach directly back to the bone then cut downward as to not loose any meat.
The next reason for the Case(it came down to a Case versus a Schrade) was the actual metal the blade was made out of. The Schrade's were all Stainless Steel. And for me SS is hard to sharpen. I wanted a high Carbon Moly steel blade. Yes they might rust a tad bit faster, but they will hold and take a considerably better edge.
I bought this knife from E-Bay for $38 shipped. So the price was not real bad.
I know this is a long rant over a knife. But consider the fact that I don't have much too do so I tend to ramble on. Plus I also spend too much time making little decisions. But I think I got this one right!!
It is also hard to believe how incredibly sharp this knife came from the factory. All three blades are razor sharp right out of the box.
I also ordered the Lansky sharpening system.
What do you guys think?? Tom.
![Image](http://i121.photobucket.com/albums/o223/HEAD0001/HOOKS/001-3-1.jpg)