<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin J:
Thanks, I will check them out!
Ohh, and I am doing some shopping locally to get the feel of different knives out there. Here's hoping I like the Forschner's (sp?) since they cost less.
Kevin <HR></BLOCKQUOTE>
What would be the perfect knife for handling raw meat? Trimming spares, getting to the membrane, trimming fat off shoulders...
Thanks,
Bob