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Whatever brand you get make sure they are food grade level 5. I wear them under the nitrile gloves. I have had these gloves for 4 seasons now and no holes at all. When i get home I soak them in dawn and hot water to get the grease off, then pop them in the washing machine. I air dry them. Look like new.
At home I use a stainless steel mesh glove, which is heavy and expensive but they work.
I’d like to be able to do at least 1 elk without sharpening. Also spend under 250?I have been using the outdoor edge the last several years and have loved it. As mentioned above i also wear a filet glove under my nitrile gloves. it can save you a trip top the ER to get stiches. All depends on what you want out of your knife and what you want to spend. I use a wide variety of knives when we process deer for others in the fall. Most are older buck knives the steel is alot better on some of those vs the new ones. But i have access to my sharpener at all times at home vs in the field.
Something similar happened to me last fall. Trying to finish quartering an elk as light is fading. Not exactly sure where the broken piece ended up.