I get 1-3 deer a year skinned and quartered from a co-worker but I do all the rest of the cutting. I'm currently using a hand-made Nesmuck-style knife, but either my technique is poor or this style knife doesn't live up to its hype. It takes me 4-5 hours to process a deer and the end results are pretty hacked up.

Anyone have a knife they really like for butchering deer? Is it possible that my knife is too sharp?

-Blast