- Joined
- Jun 26, 2000
- Messages
- 625
Purchased a shoulder of lamb about 8 #'s and just had to try Bob's knife even though the lamb is not the same size as a Moose or Elk! This knife just sliced right thru like butter. Boning the shoulder was accomplished very quickly and the blade was able to follow the rib contours very well. The ability to follow the contours was not as good as the Wustoff boning model which is slightly fleible but the sharpness was no contest! The blade easily seperated the layers of fat from the layers of meat on the shoulder. I used a Dozier Whittling knife to trim the small bits of fat and senew with almost no effort. Half of the shoulder was cut into 2" pieces for grinding and the other part was deboned for grilling. Simply a very pleasing experience. When using the Doziers as compared to the Wustoff's, one must always be aware of where the blades are, as they so so much sharper that even a little touch will result in a nasty cut. The lamb was grilled yesterday and Bob's 9" carver that he flat ground for me was used. Again, 1/4" slices were very easy to cut as the blade went right thru the boneless roast very easily. The knife will now wait for quartering large carcasses which is what it was designed for. We do have a pig roast coming up and I think that it will get a work out on the pigs which are full size. I will bet that those involved with taking the pig's apart will want to use this knife. - Dick