As to my first post on the thumbnail tip for seeing if you have an edge. You can use a plastic rod or ( think the old style Bic pen without the refill in) placed on a 45 degree to a tabletop and gently let you knife edge come straight down and hit that, if it grabs / hangs/sticks right away there s ...

Hi Bob In all of the years I have never used one .Actually I only saw one being used daily along with a regular steel and that was a Federal meat inspector using it.Never saw a knifeman using one . I have heard they are very prone to breaking. As you probably know the meat industry has many differen...

Hello All I think when someone receives help they should give in return so my take on knives . I have used knives in the meat industry for 25 + years . I have used and purchased the following stainless steel knives . Victorinox F.Dick and the lesser expensive Swibo We have the single man Henckles as...

Would it be a good idea to purchase Stan's book concerning making home made sausages ? I had the name but can't seem to find it now .
Thanks !
Knifeman

Kijek and Redzed ! Thanks very much for the warm welcome and directions to start me on my journey ! Really looking forward to this ! Sausage making is a whole different segment of the meat industry that I am not familiar with . I have removed many whole muscle cuts of pork and beef that were used fo...

I mainly just followed directions from supervisors in that department ! The cure was mixed up by the spice room . Maybe I should l edit that portion of my introduction !
Nice to meet you !
Knifeman

Hi Everyone Hope this lands in the right place ! New to this site . I worked in the meat business for over 25 years , boning , slaughtering . I have no experience making sausages though. I have lots of knives and a good quality hand grinder. Thought I would like to start by making some sausages patt...