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The mailman arrived with both of these at the same time on Sat! Huge thanks to @enrico l and @picturepoet for making my knife dreams come true.

240mm x 58mm Yanick
185mm x 55mm Xerxes
 

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I love my iron clad bois but a lot of times when I’m working I just don’t wanna think about wiping/drying. My hds never disappoint
No they do not! I miss the two I have owned… I always thought the 180 petty or the Suji would be perfection. (what if they made an HD2 Cleaver!?!)
Regardless of your stance on lasers, you just can’t argue how perfect the grinds are. I would say the same about the Kono Sanjo/Yoshikane SKDs (very different knives but equally insane performance/ease of use)
 
No they do not! I miss the two I have owned… I always thought the 180 petty or the Suji would be perfection. (what if they made an HD2 Cleaver!?!)
Regardless of your stance on lasers, you just can’t argue how perfect the grinds are. I would say the same about the Kono Sanjo/Yoshikane SKDs (very different knives but equally insane performance/ease of use)
I’ve seen an HD2 cleaver on a video being used by someone, but that’s the only siting I’ve ever seen or heard of them. Would love one myself.
 
“Ok, whose turn is it to cut the pomelo?”
 

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A couple of vintage Americans trimming boning out a ham today. I really think the Forgecraft stiff boner is the GOAT boner. I just love that thing for pulling out large complicated shaped bones from pork. View attachment 223764
I have noticed with my round nose slicer I have issues using it on ham with bones. It works great on briskets. I have gone back to a 10-inch pointed slicer knife on hams. It works better around the bone when slicing. I recently bought a flexible 10-inch pointed slicer knife to try against my stiff knife.
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I have noticed with my round nose slicer I have issues using it on ham with bones. It works great on briskets. I have gone back to a 10-inch pointed slicer knife on hams. It works better around the bone when slicing. I recently bought a flexible 10-inch pointed slicer knife to try against my stiff knife.
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My family of four can’t go through a 10 pound ham in one sitting, so I always fully debone and portion into three parts. Vac seal and freeze two for later.

That Dexter bullnose is a beast. It’s 14” long and weighs almost 250g. I just used it to trim the outside and portion the big pieces.
 
Trying out a northside via a fellow forum member and couldn’t help but take some pics. I haven’t done a brunoise this tight in a hot minute. 230x60 and about 240 grams of pure, sweet cutting action. View attachment 224475View attachment 224476View attachment 224478View attachment 224477View attachment 224479
Faaaaaaaaaak this is seriously perfect. I wish that other forum member was me! I will hopefully be getting something very very similar to this later this year🤞🏼.
 
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