DBH
Knows what a fatty is.
I've been wanting to get a larger knife for trimming butts and the like. Looking at the Victorinox 10" Breaking and Cimeter. Brand aside, which style do you prefer?
Seriously, Buedog? :tsk:
CD :becky:
I like a 6" semi stiff boner for meat prep work. My goto is a Dexter Russel and I have a Victornox as a Backup.
I like a 6" semi stiff boner for meat prep work. My goto is a Dexter Russel and I have a Victornox as a Backup.
This may be the best post ever. This can be taken soooooooooo many different ways. :decision:I like a 6" semi stiff boner for meat prep work.
I have a 12" Forschner (Victorinox) Cimeter in my arsenal and I like it.
:yo:I was hoping for the hot coffee nasal flush I need to work on my material more:biggrin1:Ok, ok, I about spit my coffee when I saw Bludawg's post.
I'm still up in the air on which knife to order tho. Remember I'm really looking for a knife to trim fat caps from larger cuts. Anyone used a breaking and cimeter have a preference of one over the other? I hope to order today.