I'm in the same boat as you. I just use whatever is available and sharpen the knives with a wetstone file.
Thanks BruceBruce1959. I appreciate the suggestion and will definitely check these out. Being in my mid 20's, even a pricey set will be worth it in the long run since the deer that I butcher are our main meat supply for the year.You wouldn't be disappointed if you were to buy Dexter-Russell professional Cutlery.
I was on a Deep sea fishing trip once and the First mate gave me the heads up on Dexter-Russell knives, he swore by them.
They're a little pricey but well worth the price.
JUst wanted to update this thread so it can better serve as a future reference. I decided to go with a set of Old Hickory Knives( as recommended by (Huntingman). These knives are high carbon steel so care is needed to wash and dry them after use to avoid rust. These knives all have a hardwood handle, pleasing to the eye, and have performed as needed so far. I have put them to the test on two doe that I have harvested this year. With any luck I will have at least one more deer to butcher this year. I have not had to resharpen them yet. A few strokes on a butcher steel and they are as good as new. I will keep this thread updated as to how the knives continue to perform.
List of knivess purchased - All Old Hickory Brand
-12 in. Butcher Knife
-8 in. Butcher Knife
-8 in. slicing knife
-6 in. Boning knife
-Filet Knife (stainless steel)
-3 and 4 in. Paring Knives
-10 in. Butcher Steel