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"Never Needs Sharpening Copper Knife" $3 for two at Atwoods
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<blockquote data-quote="swampratt" data-source="post: 4183926" data-attributes="member: 15054"><p>Update on these knives.</p><p>For the price they work well.</p><p>Blade is very thin and accepts a sharpening very quickly.</p><p></p><p>I used one for a couple weeks in the kitchen and I use a cutting board Teflon/plastic.</p><p>It got dull a bit and would not cut through the Jimmy dean sausage plastic.</p><p></p><p>4 swipes across a German steal and it was slicing right through the package.</p><p></p><p>I then got to kill 5 wild hogs and processed 4 of them and cut the back hide and back straps off of hog #5.</p><p>Bigger male.</p><p></p><p>I used the knife to do all of them including skinning and quartering and taking meat off the ribs.</p><p>Hand did not get tired of holding the knife but it will dull.</p><p>I had to sharpen it about 8 times during the skinning and processing.</p><p></p><p>Id does NOT hold an edge as good as my Forschner Victorinox knives but it does not cost what they do either.</p></blockquote><p></p>
[QUOTE="swampratt, post: 4183926, member: 15054"] Update on these knives. For the price they work well. Blade is very thin and accepts a sharpening very quickly. I used one for a couple weeks in the kitchen and I use a cutting board Teflon/plastic. It got dull a bit and would not cut through the Jimmy dean sausage plastic. 4 swipes across a German steal and it was slicing right through the package. I then got to kill 5 wild hogs and processed 4 of them and cut the back hide and back straps off of hog #5. Bigger male. I used the knife to do all of them including skinning and quartering and taking meat off the ribs. Hand did not get tired of holding the knife but it will dull. I had to sharpen it about 8 times during the skinning and processing. Id does NOT hold an edge as good as my Forschner Victorinox knives but it does not cost what they do either. [/QUOTE]
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