Ni-Cr slaughter knife

H

hammerfall

Joined
Oct 2, 2010
Messages
221
i can't believe butchers in china are still killing pigs by stabing method. my friend had received this knife. he told me its a knife for pig slaughter. its made by the Ni-Cr alloy i intruduced earlier. the blade looks just so evil, very bad luck for many pigs......i strongest suggest butchers here can use some less painful slaughtering method.

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btw had anyone received the ni-cr alloy sample shipment? it usually take two weeks shipping stuff from china to usa.
 
With a cute little curlyque like a pigs tail !
The stabbing method is used to bleed the pig .Removing the blood is important otherwise the meat will not be palatable. You can make things like blood pudding from the blood.
 
Live sticking when done properly is about as humane as it gets for a perfect kill.
 
Hunting wild boar with dogs and knives is becoming quite popular. We're not talking in a slaughter house, we're talking out in the woods. You, and pack of dogs, a herd of wild pigs. The dogs run them down, surround them, and you go in with your knife for the kill.
 
NStricker said:
Hunting wild boar with dogs and knives is becoming quite popular. We're not talking in a slaughter house, we're talking out in the woods. You, and pack of dogs, a herd of wild pigs. The dogs run them down, surround them, and you go in with your knife for the kill.
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just becarful, them pigs got a mouthful of knives for you as well ;)

Jason
 
A couple of my knives have taken several pigs on Kauai, one of which placed in a tournament. I don't feel too bad about it, and I'm a vegetarian for Pete's sake. Sometimes they let the dogs really rip the pig up, that's not cool.
 
i was just told by a chef that the best pork is the pork within 4 hours after the pig get slaughtered......and yeah, he also told me that stabbing method is to get the blood out for better taste, and fresh blood is good for some blood sausage.

in northeast, the pork is very important on the food table. the pork from here is the most famous in china like the duck from beijing. i guess thats the major reason my friend like this knife so much, as much as he like his pork.
 
As a side note, I worked on a GNiCr40Al4 hunting/skinning knife today. I will post a separate thread tomorrow with photos of the blade so far. This seems to be very unique stuff.
 
Hammerfall, Stacy, I got my GNiCr40Al4 sample at the Post Office. I'm gonna pick it up Monday. I look forward to reading your post Stacy, and to cutting into some myself.
 
That's a handsome looking sticker! The false edge isn't a sharp, refined, sort of edge - right? I've seen US-made vintage stickers before and they've tended to look like broad bladed double edged daggers -- but this Chinese knife looks like a Bowie without a guard. ...Is Bill Bagwell required reading for Chinese slaughterhouse workers?
 
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