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Old August 12, 2010, 10:34 PM   #3
Senior Member
Join Date: June 20, 2007
Location: Starkville, MS
Posts: 6,550
I use 2 different utensils for skinning a hog. To cut through the skin, I use a utility knife with a roofing hook blade. One hog - one side of the blade. Turn it around and use the other side for another hog, then throw that blade away. For separating the skin from the meat, I use one of several small bladed knives that I have. None are more than about 3 1/2" long. Short blades work best for skinning.

I switch to a longer bladed knife for the actual butchering.
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