I'll confess that I'm a huge Buck fan - have the family hand me downs and a large collection spanning the last 40 years as well. I even have a few rare one's from Chuck Buck, from my time living near the factory in El Cajon and having an "in". That said, at least here in Alaska, the new "go to" knife for skinning, butchering, caping, filleting, etc are the products from Havalon. The blades are replaceable in the field in seconds (use a leatherman or similar to hold and attach the blade when your hands are bloody/etc). I did an entire Moose with three blades (would have been two, but broke one off along the spine). Pack along extra packages of 12 blades in various styles to go with your intended use.
Replaceable blade skinning knives and hunting knives by Havalon Knives
Tip - everyone wants the subdued brown/black/etc colors - get the bright Orange or similar, so when you set it down on the bushes/ground to wipe a mosquito off your face with blood covered hands, or go to put meat in a bag, you can easily find it again! Ask me how this lesson was learned...