- Joined
- Apr 28, 2003
- Messages
- 1,550
I butchered a bullock the other day with one of my NOs, done it Territory style. He would have dressed around 1100 lbs, so he was a fair lump. The NO performed great and made easy work of it. I normally would have used a standard butchers skinner. Apart from the NO being a lot heavier it had a great feel to it. The handle covered in blood still had a good grip to it throughout the job. I never at any stage felt disadvantaged using it. A beast that size has a very thick hide so I gave it a couple of light steels, conventionally on both sides throughout to bring it back up to sharp.
Question ?
I have stoned the knife since, on the short side with the course stone, then finished off on both sides with a fine ceramic stone, the knife came up very sharp.. Will this method eventually turn it back into a conventual edge?. I have no problems with the edge as it is, but dont know how to sharpen it properly. I use a local made sharpener called a Bladesharpener works like a Lansky but aimed more for the meat worker market.
Question ?
I have stoned the knife since, on the short side with the course stone, then finished off on both sides with a fine ceramic stone, the knife came up very sharp.. Will this method eventually turn it back into a conventual edge?. I have no problems with the edge as it is, but dont know how to sharpen it properly. I use a local made sharpener called a Bladesharpener works like a Lansky but aimed more for the meat worker market.
