Chef's Choice model 310 is a little closer to $60 I believe. I've had one for 10 years. Once you learn how to use it, a couple minutes in between cuttings gets you back to factory edge .
The hand held in-the-field models will get you sharp, but they tear up the metal something fierce.
I use Western fillet knives. Just recently out of business, you can still find them online if you search. And a 7" Dexter Russel stiff bone for the kill and first cuts.
Last edited by 2na; 08-28-2007 at 01:30 PM..
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