SeanRogerPierce
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- Joined
- Mar 2, 2011
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First of all, I am not quite sure if trimming meat is the correct term for what I am asking. Please excuse, but english is not my native language. What I mean is, for example, to cut the silver skin of pork tenderloan or cut out sinews of a piece of meat.
So my question is, which style of knife do you prefer for this particular job and which length?
So my question is, which style of knife do you prefer for this particular job and which length?