Smoking Pork Bellie

[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

[spence]

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

You're doing it all wrong

-spence

[Fly Rod]

LOL

[massbassman]

If that's doing it wrong, I don't know if I could handle right!!

[spence]

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

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

[Fly Rod]

Originally Posted by spence

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

All my cutting is done on hard acrylic cutting boards...no matter what quality of knife U use they need to be sharpened not 2-3 times a year...what I mean by sharpening is using a sharpener to keep that 20 degree edge then the steel which is basically to smooth the edge....when I go to a families house for holidays I bring my knives to cut the turkey or ham...I have skinned over a hundred deer and U need a sharp blade

I wil admit that some of todays Chicago knives R junk...to replace one my wife thought she was getting a bargin at one of them thrift shops...I threw it in the trash.

[spence]

Originally Posted by Fly Rod

All my cutting is done on hard acrylic cutting boards...no matter what quality of knife U use they need to be sharpened not 2-3 times a year...what I mean by sharpening is using a sharpener to keep that 20 degree edge then the steel which is basically to smooth the edge....when I go to a families house for holidays I bring my knives to cut the turkey or ham...I have skinned over a hundred deer and U need a sharp blade

I'd place acrylic boards in the same category as glass, not as bad but not as easy on an edge as wood or poly. How you use the board obviously makes a big difference.

I don't think good knives usually need to be sharpened more than once a year in a home setting. The problem is that most people don't steel them so they get really dull and have to have the edge re-established. People also cut on hard surfaces, my wife is always cutting on a porcelain plate and can't understand why her knife is always so dull

For turkey or ham I bring out my 12" Wustof hollow ground slicing knife

Back in Iowa we were always stuffed with venison. Here I don't know enough people who hunt!

-spence