One thing I learned very quickly in flanking sheep especially those with expensive lambskins was that with the initial knife cuts down each flank prior to the body going next to the pelters for punching was that on a long down stroke of a sharp pointed knife the pointy knives have a tendency to roll through the skin as the wrist rolls.
We stroked our knife points upside down on the concrete floor to 'round off the tip,the tip only and the difference is noticeable immediately.
Still to this day I use GR sheep skinners for dealing with little and big deer or home killed cattle and i`m not a fan of some of these super pointed so called skinning knives.

Mike B no offence but to me that knife is one of the 'just a knife ' variety that`s good for the whittling, salami cutting and other camp duties.I see the 'alligator skin' handle has been conjured up by the sales dept!

Btw Mike I have some Casuarina scales here if you are doing another build with Roger.

I have to add that when skinning a big deer or beast at home my full length butchers steel is hanging from my belt,every few blows with the knife means another few steel strikes. I have day pack flat steels and diamond steels but nothing comes close to a full length pro job steel.

Maybe there is an opening for someone to do live hands on workshop tutorials on knife stoning,sharpening and steeling and peeling skins.
Learning from a fucking video or a book isn't the same.