I'm wondering about the experience folks have had using hunting knives specifically for field skinning, dressing, and for butchering medium game, especially white-tails. I'm thinking of trying to find the best all-around, from skinning and gutting to large joint separation. And it would be really cool if it can fillet a good sized fish, as well. Edge: hollow ground or flat ground? Ease of sharpening? How well does the edge hold up? Razor sharp v. durable? Handle: wood, plastic, stag horn, or bone? Grip characteristics while bloody? Metal: rigid & strong or flexible? Heat-treated? Alloys like 440C stainless, laminated ("Damascus"), or combination (e.g., sintered-edge / powder steel) products? I've already got religiously held preferences regarding things like full-tang construction, usable length of blade, blade shape & design, etc. But not sufficient actual in the field experience with different kinds of knives to be able to form an intelligent opinion about the three areas I've asked about.