I knapped flint for 22 yrs. and did a lot of experimenting along the way. When it comes to skinning with flint, here's what I found by doing it myself as opposed to reading it in a book.
This is my first attempt at skinning with flint. My neighbor was a trapper and caught a beaver and gave it to me. I grabbed 6 or 8 flakes and headed over his house to skin the beast. Zipped his belly skin open and got to work. I found out right away that the flakes are hard to hold after they get a little fat on them. They were hard to control and cut through the hide easily. I had to be really careful not to cut the hide but did anyway numerous times. Another thing I noticed was how fast the flakes got dull. Surprised me. I ran out of flakes quickly and had to run back home and get a hornstone nodule, an abrader, and a billet to make more. I got him finished and the skin looked like it was shot with a shotgun. Since I wanted to keep the hide, I sewed the holes shut as best I could and tanned it. It was a good exercise but pretty much a failure with the holes.
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My next attempt was on a coyote I shot with my bow. This time I used both flakes and a hafted Thebes knife. Zipped him open with the flakes then used the knife. Much better! The knife was sharp enough to skin him but not so sharp that it cut the hide. The bevel on the Thebes acted like a ramp to separate the hide from meat. Used flakes often on feet, ears, and eyes. This skin came out nice enough that I sent it off to Moyle Mink in Idaho and had it tanned by the pros. This isn't the Thebes I used, but one very similar.
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I had a Cobbs triangle I wanted to try and got my chance on a buck I arrowed. I used a Buck knife to field dress the deer and also used the Buck to get started. The Cobbs worked great and noticed something unusual. Anyone who has skinned a deer with a Buck knife knows there is a thin layer of fat between the meat and the hide. When using a Buck, you cut through this fat layer often, exposing meat. When finished, the deer looks splotchy with fat and meat showing. Not so with the Cobbs. The flint knife didn't cut through the fat layer to the meat...ever. The deer was white with a fat layer when finished. For an Indian, that's a good thing. More fat on your meat, less on the hide to remove later. Gary
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