There is too much awesomeness in this thread. Too scared to look again.
Huw... I am truly jealous that you casually sell more $$ worth of knives
You made some good points .I did a little research on this topic.Thanks for taking the time to discuss this, I feel strongly about it and love learning
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