Hi All!
Got a chance to work the Steak Knife today assisting on three deer, and some hog (no pun intended
) in our family meat shop..not nearly as extensive as Garth's usage, but a good initial test run for me, as just got the knife yesterday. WHAHOO!! We have 5 steer to do on Fri & Sat, so the workout is just starting
..
Before I get into the detail on how it performed today, have to give you some background..
Considering how Garth covered how this blade rocks from the skinning perspective...this covers first experiences on the processing side of things (once the deer are gutted/skinned).
Please note the Steak Knife was not the only one used in our work today, so I'm not saying it did it all..(there were 3 of us cutting all the time), but it did cut on everything it could
.
Before we got started, I made it a point to talk about how a knife of the same model had skinned 12 deer and still shaved..My Uncle (Owner/primary butcher) said.."
Well, this isn't Missouri, but you still gotta' show me." then he chuckled
..
Uncle T has every right to be skeptical..he's been harvesting beef from our farm, and assisting neighboring farms with spare time every year since he was old enough to contribute...well over 40 years, is serious about his blades, and is quite an expert (as most are who do this kind of work regularly) on how a blade should perform; I respect no one more personally, or with regard to an objective perspective in blade performance in this environment of testing.
The processing goes basically from cutting all we can off the hanging deer, and then proceeding to the plastic cutting boards until the next phases.
In addition to the deer, we also had some half frozen hog (no offense meant
) that I asked my cousin to cut up for the summer sausage mix.
The last deer we had was a small one my neighbor took..since so small, I made some some intentional close cuts that I would not normally do in a few places to see if it would degrade the edge, considering there was not even half as much to work on as the other two deer.
Here's a pic of most of the hamburger processed from the first 2 deer:
(There was at least this much which was cubed for canning, not pictured)
Other than the backstraps, and filets not pictured, I'm really excited to see how the summer sausage turns out after we smoke it tomorrow!! (also just first 2 deer):
After we finished up, the Steak Knife still shaved as cleanly as when I got it out of the tactical cardboard sheath, along the ENTIRE edge..
NO rolls, NO dings, NO visible edge deterioration whatsoever...dude...dude...........dude...never seen anything like it.
Here's a pic (intentionally flashed) of the edge:
After he methodically checked out the edge, Uncle T looked at me with the grin I was hoping for, and said.."I didn't play around with that knife; I made some intentional cuts into the ham bones...how do I get one?"
He texted me a minute ago and said "You could put it this way, I don't usually consider working my collector knives on a regular basis, but may have to reconsider."
I was glad to reply.. "With their warranty, it's the collector that you can.
"
Uncle Tom..soon to be first time Busse owner, and one awesome Steak Knife :thumbup:
:
P.S...there was still the sound of a steel being used periodically throughout our time of processing..but it was not on the Busse Steak Knife..it has, so far, received no touch ups..and the fun is just starting..
..... I know that sounds too technical to follow, but it works really, really well ! ! ! :thumbup: 
