How's that for specific? My uncle is famous for several counties around home for his boston butts, kabobs, and chicken halves. I've helped him a couple times and most of the work goes into trimming out the boston butts..(probably something like 75% of the labor is spend here.)
He likes "nice" things. Thinking I could start shopping around for a knife as a gift...or get general ideas as to what you guys find the most comfortable knives for standing over a cutting block for several hours at a time.
I'm taking an ergonomics class right now, and the "T-handled" knifes the commercial butchers use I don't think would carry over well to working on a table.
I'm still pretty new to knives but I've found two ideas from a maker here on bladeforums.
http://www.bladeforums.com/forums/showthread.php?t=499424
Like the handle position to the blade...don't know if there's a proper term, I'll call it the "obtuse position"
I'm also really liking this idea
http://www.bladeforums.com/forums/showthread.php?t=503424
Any other ideas?
He likes "nice" things. Thinking I could start shopping around for a knife as a gift...or get general ideas as to what you guys find the most comfortable knives for standing over a cutting block for several hours at a time.
I'm taking an ergonomics class right now, and the "T-handled" knifes the commercial butchers use I don't think would carry over well to working on a table.
I'm still pretty new to knives but I've found two ideas from a maker here on bladeforums.
http://www.bladeforums.com/forums/showthread.php?t=499424
Like the handle position to the blade...don't know if there's a proper term, I'll call it the "obtuse position"
I'm also really liking this idea
http://www.bladeforums.com/forums/showthread.php?t=503424
Any other ideas?
