I find that the hard steels used in some of the knives sold to hunters will not cut as well as professional butchery knives because the blades are too wide to get a correctly shaped edge. Because of...
Type: Posts; User: Moa Hunter
I find that the hard steels used in some of the knives sold to hunters will not cut as well as professional butchery knives because the blades are too wide to get a correctly shaped edge. Because of...
The flat (slightly curved) steels are another step up too
By far the greatest number of total knife hours would be spent at Meatworks and Butcheries. Knives used in those businesses are tough modern steels that can take a good edge and can be maintained...