I'm a huge fan of forshner Victorinox knives. Own a handful. Went to the local butcher today huge box of used ones sharp as heck. They've got some milage, but I like how thin they are, From deer processing to fowl, fish and turkeys $1. I bought 14.
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Score
- guesswho
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I'd probably just go straight to the hospital and prepay.
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- devastator
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Good deal,that's what we use!!Look's like they need to be peeled down.Did you get me a picture
Re: Score
I cut meat for a large chain store super market, we cut 80 head a day and supplied all of our brand stores
and that is the only brand name knife we used. In the 70's they had wooden handles and were a lot more comfortable to use all day but the govt. (USDA meat inspectors) stepped in and made some bogus claim to having bacteria in the wood so the suppliers had to switch to the handles on them now, still the best knives a man can own for meat cutting. We had to buy our own and when I left I took my 4 with me, one is a 12" steak knife it is called and it works like a charm slicing big chunks of boneless meat...Carry on men!
and that is the only brand name knife we used. In the 70's they had wooden handles and were a lot more comfortable to use all day but the govt. (USDA meat inspectors) stepped in and made some bogus claim to having bacteria in the wood so the suppliers had to switch to the handles on them now, still the best knives a man can own for meat cutting. We had to buy our own and when I left I took my 4 with me, one is a 12" steak knife it is called and it works like a charm slicing big chunks of boneless meat...Carry on men!
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- ICDEDTURKES
- Gobbler Nation
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They're awesome, most my kitchen knives are forshner. For gutting skinning I use frost mora. You don't need to spend a fortune on knives if you get good steelGrumpy wrote: ↑November 19th, 2018, 7:50 pm I cut meat for a large chain store super market, we cut 80 head a day and supplied all of our brand stores
and that is the only brand name knife we used. In the 70's they had wooden handles and were a lot more comfortable to use all day but the govt. (USDA meat inspectors) stepped in and made some bogus claim to having bacteria in the wood so the suppliers had to switch to the handles on them now, still the best knives a man can own for meat cutting. We had to buy our own and when I left I took my 4 with me, one is a 12" steak knife it is called and it works like a charm slicing big chunks of boneless meat...Carry on men!
- Sloppy_Snood
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Re: Score
Tell your housekeeper to clean those knives up and sharpen them.
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