Folks,
After the last hog some I thought i would post where to get some of the items talked about and where to get them.
1) Nitrite Gloves. TrapperDan had these and they were much better than the food ones I had. These are used by mechanics and are puncture resistant. Harbor Freight carries them. http://www.harborfreight.com/homepage-top-sellers/pack-of-100-large-nitrile-gloves-37051.html 
2) Hook knife razors. These work with any retractable razor. Just replace or flip the bade after each use! They are SHARP too! http://www.harborfreight.com/pack-of-5-utility-knife-hook-blades-37557.html
3) Accusharp in field knife sharpener. http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ/ref=sr_1_1?ie=UTF8&qid=1301234635&sr=8-1 
4) 6 inch flex curved boning knife - Sanisafe Dexter Russell 
5) With what i learned, I am going to keep my eyes out for one of these. Dexter Russell Sani-Safe (06123) 6" Skinning Knife http://www.myboelter.com/dexter-russell-sani-safe-06123-6-skinning-knife.html?utm_source=Amazon&utm_medium=feed&utm_campaign=feed 
6) While a Sawzall is far easier to use when there is power, this is what I picked up for in the field handling of bones. Gerber 22-41457 Gator Exchange-a-Blade Saw http://www.amazon.com/Gerber-22-41457-Gator-Exchange-a-Blade-Saw/dp/B000G0OOAG/ref=sr_1_1?ie=UTF8&qid=1301235843&sr=1-1-catcorr 
Please add more thoughts to this thread. I dug around alot for this info and so far, I am pretty happy with the kit I put together. Hopefully this week I am going to put up a step by step process for butchering a hog. I learn alot by writing stuff down. Hopefully with corrections, the end product will help someone else and this site out.
Fishindad
I'd get a decent sharpening steel, over those sharpening gizmo's. I can sharpen a knife where you can shave your face with it on a rock or steel, but I cannot get one sharp with those things.
Get a good pocket knife, and learn where to cut, and you can skin/quarter, and debone any animal in N America with it
the dexter russel sani's are more commercial grade approved by the board of health and dishwasher safe and rustproof, but not too practical for field carry, good for a permanent cleaning station/restaurant/processing center. for someone that realy knows what they are doing (not me) they could use a single edged razor blade or piece of broken glass, just about anything. I have a D.R. sani long filet for fish but it never leaves the house.
my field kit consists of a Gerber and that is about it.
What's the fork and glove for?
