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Blades & Beef

A couple of our own, grassfed, ribeyes, the cowboy steak. Ready to go on the Blackstone:

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Using the Portugese Mam hunting knife to trim up some short ribs n get em ready for the stew. I have used the folding Mam knives, and like them, so when this version came out I had to check it out. I ground down the top of the guard, flatted the guard sides, and rounded the top of the blade tip. It is very lightweight with a thin somewhat flexible blade, did a good job of slicing the beef, and should be a good fish or small game knife, or slicer for camp.
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It’s a 9” BBQ knife (parrillera) made here in Brazil from this place called Cutelaria Vargas. They’re actually well known here.

Nothing special about this steel though, just 440C.

I love the weight distribution. I don’t like that it has a bolster on the heel, gets in the way of sharpening
 
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