This is from the recent run, 2 months maybe
I've been "volunteered" to make pork belly three times in February. Recently found a local source for "Duroc" a heritage breed for
It's a cool knife and I like the size and shape for breaking down meat but It still drags on its way threw the ribeyes. I'm thinking of taking the sides
A bunch more new stuff went into my web store today. First was a mixed batch, and I just finished posting some Red Koa. It looks orangeish brown but this
It's the CCK butchers knife, shaped almost like a big German chefs knife but it's over a foot long and thick.