I like 210 or 240 for slicing of steaks, and cleaning of tenderloin, etc... but for true carving, ie; roasts, etc... 300 all the way...
:spiteful::coffeelots:
And this is ...
Burke 270 suji w/ charred chicken breast handle
One of my favorite knives around here....just something about it.
LMAO Charred and stabilized chicken breast straight from Chef's grill.Charred chicken breast?? Were did you come up with that one, but I like it.
It's sheep horn
Charred chicken breast?? Were did you come up with that one, but I like it.
It's sheep horn
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