The traditional skinning knife has an upswept blade and high point, but a drop-point blade will suffice, provided you take care not to puncture the skin with the tip. It’s much easier to skin a deer when the skin is still warm. You can peel most of the hide away from the body by pulling on it, with your blade coming into play only to free the skin from the carcass at sticking points and for making initial cuts along the belly and chest, around the neck and hocks, and on the inside of the legs. Hold the blade so that the edge does not face your off hand, which grips the skin. Use shallow slices, not forceful cuts, to tease at the juncture of skin and carcass.