Farm Life

Haebbie said:
We get money for putting our sheep and goats on unused Greenland to graze. And the animals do their job best if there are some goats in the sheep flock because the goats eat what sheep never touch.

Haebbie
Click to expand...

I've seen goats eat those Canadian/Russian thistles, those things are dangerous...Sheep won't touch them...
 
jbm, even on this edge working I did not reprofile. I think the bevel is set at a angle I like and tend to hit
with the angle I normally hold. Thinking back one of the flat spots could have been created when I cut thru
a foot and hit the head of a wood screw. That one I noticed when I grabbed the foot to toss it in the throw away bucket. I work at a good pace,- not much chatter. We both know what to do (as we've done this over 100 times)and Leesa is trying to keep the zip-loc bags flowing to stay with me. Which cut goes in what bag, as we have 2-3 bags rotating.
One for the meat cuts, breast, thighs, drums and wings. Another for soup, backs & necks and another for
heart, liver and gizzards. Each piece is washed after cutting and that bag called for or she's usually following my routine. Their health status is checked as we go; color of liver, fluid build up in the heart sack, reproductive organs are a health indicator, ect.. Both of us are giving this some attention. DM
 
We have noticed the birds we raise have half the fat and more lean meat than the fryers purchased in a super market.
jb, I'm wondering how this s90v steel will perform with a extra fine edge. I have not set up a blade with this
edge for meat cutting. My thought in doing this was to remove the least amount of steel while correcting the rolled spots.? So, Uncharted water for me. Anybody have experience with this? DM
 
Last edited:
David Martin said:
We have noticed the birds we raise have half the fat and more lean meat than the fryers purchased in a super market.
jb, I'm wondering how this s90v steel will perform with a extra fine edge. I have not set up a blade with this
edge for meat cutting. My thought in doing this was to remove the least amount of steel while correcting the rolled spots.? So, Uncharted water for me. Anybody have experience with this? DM
Click to expand...
ive been pondering on this question.....i expect it would do very well thin on meat...but not sure on anything where toughness really matters.

need someone with some expereince on this....wonder if Joe @The Mastiff has played with it?
 
Last edited:
Ok, I processed a couple of Cornish weighing 9 lbs. each with ole Blue. It worked well sharpened at this grit level. No, edge rolling so far. I didn't notice that it cut better / quicker at extra fine vs fine. So, I don't think anything was gained by taking the time to get it to this level. Except I wanted to remove as little metal as possible while correcting a rolled edge. In this work refinement has no advantage. Perhaps in removing a splinter or removing bandages around a wound, this edge would show an advantage. Some type of cutting where you don't need to disturb the area while making the cut.
As I continue to process these I'll keep examining it for dulling or edge rolling and report back. Thanks, DM
 
The 2 knives are the same length. One is a flat grind (like many kitchen knives), the other a semi-hollow grind, one a clip point the other a trailing point. One has 440C steel the other 01 steel. Does this size blade
have a place in cutlery use? DM
 
David Martin said:
The 2 knives are the same length. One is a flat grind (like many kitchen knives), the other a semi-hollow grind, one a clip point the other a trailing point. One has 440C steel the other 01 steel. Does this size blade
have a place in cutlery use? DM
Click to expand...
good feedback on ole blue Sir, from the task.

too me Sir it does. sometimes the extra blade length is needed in a kitchen..even at 6" range. just depends on what one is cutting. would 4" work or 8" sure.....but sometimes 6" is just right. looking forward to your results on the task at hand. good stuff.....
 
Ok, the Cornish rooster weighed 9.8 lbs. and I'm surprised how well the 6" boning blade cut. It wasn't just the length that helped it's performance. It was the thinness of it's grind and some the steel. It was just enough blade to stroke and push while making the cut. Whereas with a 110 blade it's a shorter stroke. I seriously doubt the 01 blade will cut as long as the s90v blade, even though it's shorter. The 01 steel was sharpened on a early Norton fine India with oil and not stropped. My wife thinks it cuts like the 5 3/4" blade
of the Empress Trio. Which is a thin, hollow grind blade of 440C and sharpened on a 500 grit SiC stone. So, to us a 6" blade has a solid place for use in cutlery. DM
 
If a 6" knife finds a good use in the backyard and kitchen. Then it would be just as much at home on a fishing trip or hunting camp. DM
 
Yes, true. I went ahead (as a north breeze is keeping us cool here) and processed one with the 119 and I liked using it. On these large meat birds (a 9.5 lb.) it has a place. That steel cuts really nice and the extra length helps. One would notice the thicker blade performed a step down from the Empress Trio.
Then I did another one using ole Blue. Now, 3 with this knife since fixing the edge. I checked it and felt no edge rolling. So far this month I've used Buck knives to put 16 meat birds in our freezer. We have 9 left. I may do one more this evening, if we can find any that hits our target weight of 8.5-9 lbs.. So far all the heavy ones have been roosters.
I'm glad that topic was going about the 'Large size of the 119' as that prompted me to look into it's usefulness. Because that size we really like using. DM
 
There must be an optical illusion with the picture, the kitchen knife looks definitely 3/8 - 1/2" longer...

You're using the roosters for soup and chicken and homemade noodles, right?
 
My 119 is 3/16" less than 6" and the Selector blade is 6". This chicken meat is all real tender. After a over night brine she put some chicken in a pot for chicken soup. Now, she's mixing in potatoes, carrots and green chiles. For a green chile stew, with flour tortillas. While in and out I heard the homemade ice cream machine running. Hot-dog! DM
 
She said this size knife works great for this type work. This model is the maroon micarta so it has the contoured handle. I also did another one with ole Blue. #4 and no rolling. DM
 
Last edited:
I have fillet and boning knives from 4" to 9" for the majority of the time 6"-7" is ideal. 5" is ok but getting short. 4" I only like to use on small panfish or quail sized game, but still will typically use the 6".
I have found that the thicker, broader blades feel cumbersome and only like using them for slicing larger pieces of meat.
 
st8, thanks. These Corinsh have thick cuts of meat. A 4" can do it but we noticed a thin 6" does it easier.
Still, I want to test this blade of s90v steel. Thicker, broader blades I don't use for slicing brisket. I use a
thin, narrow 9" slicer/ carver with some scimitar point. I'll try to find a photo, it's in the Empress Trio set. DM
 
The bottom knife, I use to slice brisket, roast and the turkey. The one above it I use for boning and processing cuts of meat. Each has micarta handles and 440C blades. My wife likes the contoured handles. DM
 
You must log in or register to reply here.
Back
Top