Quote:
Originally Posted by Fly Rod
Cuting the bacon a 1/16th - less then an 1/8th with my Chicago wooden handled knife...got about 4lbs. out of a 13 1/2 lb. bellie ...also got a nice 16 bone rib that we barbacued yesterday
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Yes, same knives as my parents. They will get sharp but don't seem to hold an edge well...reminds me I need to bring some gear and sharpen all their over X-Mas.
Are you cutting on a GLASS board?
-spence