Bose Knives

Wake up you sleepy thread...

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That one Woke Me Up

Those shadows,that's the real worker there!
-Vince
 
OK so now that we are awake,Kerry wanted to see carnage (whatever that is,I might know,I think ;))

First off,"action shots",are pretty tough to pull off alone.But I think what I have here you'll enjoy.I had a surprise,too.The small deer I had aging,at what I thought was 34 to 36 degrees,well,I guess its colder,'cause it was a little frozen,not too bad.I needed to get this going,so I ran with it.

This shot was taken prior to today.I like to take the front legs & shoulder blades off & expose the full length of backstrap,I also refer to that as the loin.
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This shot shows the body after the loins are boned out,off the carcass
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Here we have a loin at the top right ,steaked out,after being trimmed of course
Bottom center,the other side,up at the left corner (near the tip of the blade),is the front shoulder section of the other steaked out loin,this I'll use for other cooking,besides steaks . That little pile up in the left,that is meat I trimmed close to the bone,since she was froze a bit,it was hard to get it all ,but thats for steak & eggs in the morning
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The other loin trimmed & steaked now,the shoulder section ,shows un trimmed (outside) Some trimmings above it
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Here is the hinds,I'll put these in the fridge & get them a bit warmer,36 degrees,so I can work on them Tony's knife will continue to get a work out
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zerogee wanted handle shots I think
Tasty background
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This one,back inside the house now,cleaned off,dried & she stropped up to a razor
The radiused finger grip Ran spoke of
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Breakfast is not too early,I hate Mondays.

This one I took for Tony to see.This knife & pot came from my granfather's (Vincent Caruso) restaraunt.I made venison chili today,for us & the fella's that get me these deer off the vinyards here.2 gallons & that pot was half full,I have made batches before,that filled the pot three quarters of the way to the top. Everyone gets a taste :cool:
That tapered tang chef knife has a 12" blade

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Tony your knife is a performer,Thanks Again,
-Vince
 
Hey Vince throw a slice of one of those backstraps in the pan for me.....rare will do just fine.
 
mendezj said:
Great job, Vince. That's some hefty deer. Congrats. I can see that knife smiling.
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Thanks mendezj.Its a pleasure to do work like that with the best tools.
-Vince
 
That animal is just falling apart in front of that knife, Vince!
You are making it look easy!!
 
I've got a question, which may sound stupid and if so just tell me.

I've seen plenty of pictures of Lanny's clips in stag, but has Tony or Reese (or Kerry) ever done one in bone? If so does someone have a picture.

Thanks.
 
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wagglebee said:
I've seen plenty of pictures of Lanny's clips in stag, but has Tony or Reese ever done one in bone? If so does someone have a picture.
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This one just went On-Hold on a (very nice) knife dealer's website...unfortunately not coming to me....I was a day late :(

"This custom knife has the most beautiful bone I've ever seen. The jigged bone looks like syrup in the center, honey at the edges - translucent looking - as if it glows from within. It is jigged completely from top to bottom, edge to edge."

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