If I was going to process that much meat at that rate I would certainly get those Outdoor Edge type knives with the replaceable blades.
For field-sharpening, I have a little Arkansas stone, but it is selected purely to be small and light in the pack (better than nothing). So I would not suggest it if you certainly anticipate the need to sharpen. If I'm going to sharpen, I have a collection of Japanese waterstones, but a proper job takes many hours including soaking the stones. Diamond stones or Worksharps look like good solutions, but I have managed to avoid needing them. For the kitchen, I use a Chef's Choice sharpener but it's only practical for kitchen knives and not thick-bladed outdoor knives or small pocket knives.