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Unread 06-05-2013, 06:55 AM   #90
jmoney7269
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Join Date: 02-07-11
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Quote:
Originally Posted by Butcher BBQ View Post
It sat a few hours in cambro's. We were around back in the "Pit" so it was hard to tell exactly when they started and stopped. But it was a few hours.
So what types of knives you use? Just curious if there is that much of a difference? I was looking a the shun which is a harder steel and supposedly holds the edge better.
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