When cutting deer, I use several different types of knives for different butchering procedures. Several different types of knives, and a good sharpner, may be what you need. A round beaver knife works good for removing fat, A short pointy knife for removing loins, A flexable fillet knife for removing silver skin, by putting the meat on the cutting board and running the blade against the board between the silver skin and flesh. A bone knife, where needed. I also use a butcher knife, sometimes for fat removal and other cutting. These make things easier, but a person can do it all with just one knife, if they want. Use what works best for you, it may be the fillet blade.