Obsolete Knives

My idea of obsolete knives,
Is when a knife is rendered redundant to a peculiar task or function.
And not Due to some fanciful need and product improved technical specification on an existing model.
Thus, becoming obsolete not because it can no longer function as a cutting implement.
Or that the styling or its present design
in form and material would be considered as currently antiquated by any measure.
Having said that, i would think that the coming of the industrial age
Had no doubt, made certain tool of the agrarian age relegated to the pages of history
Simply because human labor had been replaced by more modern marvels.
These tools themselves still retain their original purpose
And going by that, i would say that there are no obsolete knives
Only lost heritage of a work skill lost in the passage of time.
My two cent.
 
Semantics aside...I really do enjoy this thread. Here's to hoping it will stay civil and thrive :).
 
The thoughts about adrenaline are interesting, since I had been told it was testosterone, We had an old boar that needed to get put in the freezer, so a few weeks before butchering day, he got a little operation. The idea being it wouldn't take too long for the hormones to clear out of the system. I guess it was edible, but I don't recall it being much more than a lot of sausage filler and smoked bacon, which goes a long way to cover a lot of flavor. For every other animal I've always heard that diet makes more of a difference in flavor than anything else. But who would really know?

And to keep it on topic, I guess the spay blade on a stockman is probably the most obsolete of the blades, given the more common use of scalpels now. I'm sure they are still in use in places, but as a general rule, I would say they are no longer used for the original purpose.
 
All I remember was it was just a theory, my Dad figured after the fact that if the testicles didn't change the flavor maybe the two cans of ether it took to knock the beast down did, and maybe there was just extra seasoning in the sausages. (it was an old hog)
 
Found this. You can take it with a grain of salt:
Meat's flavour is dependent on many things - the way the animal was fed, the way it was raised, the fat content of its meat, and the way, after slaughter, the meat was conditioned and matured. But chemical analysis of muscle tissue now shows that a key factor is stress. Excite or frighten an animal - or a human being - and blood, adrenaline and other hormones will rush to muscles, getting them ready for action. This will alter the acid levels in the meat, affecting the colour, the taste and the texture. The technical term for beef that's been damaged by this sort of stress is 'dark cutting meat', because of the distinct colour and texture. One cattle farmer told me: 'It's like eating the sole of your boot.
 
Very interesting. I honestly haven't heard about anything like this. But then, I'm no hunter or butcher. Thanks.
 
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