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Unread 06-11-2013, 06:49 AM   #14
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Join Date: 12-16-07
Location: Marion,NC
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I had mine many years ago when I was being taught how to cook and prep ribs. I was peeling spares with a knife that was actually sharp and...well... you know what happened. Slick hands, sharp knife, soft meat on the inside of the thumb.
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