I too primarily use/prefer Old Hickory knives. Two or three slides on a steel, when they aren't razor sharp, gets them dangerously sharp very fast.
When my really good knives need a real resharpening, I only sharpen them with one of these:
Smith Diamond Sharping Kit. For the more generic knives, I use
Chef's Three Stage Sharpener and Strop.. I keep it on my butchering bench, and if I am doing a lot butchering with several other people away from home, I take it with me.
And one more thought. Get several good cutting/butchering boards, and a good cleaver. More about this later.
My pig's nuckle / venison shank loaf coldcuts are ready for stuffing into 2-1/2 inch casings and hanging. (Only a boning knife, cleaver, and pressure cooker is needed for this.)
Ive got to get my fish cages emptied, and the get fish filleted. I've also gotta go get my driveway and equipment ready for a potential nasty ice/snow storm starting tomorrow.
