s30v sharp yet PackRat

[Mike Kerins]

Mike.. Is this like what they use at the factory to sharpen them with?
Do you free hand them,or use some kind of a guide?
Boy all these questions.:grumpy:
Thanks Jeff

I use a guide that allows for a very accurate blade angle.

 

[Pack Rat]

But I reread your sharping part again and I see what you mean
about going against or cutting aginst the way it was sharpend.
Turkey season will see what happens.
Jeff

Turkey aren't an issue. We don do no pluckin. String them up by each leg, head down. Take off the fan first if wanting to save it. cut around and down just under the skin of each leg and grab skin and just pull it off, feathers and all. BEFORE gutting it. and naturally saving the beard if a gobbler.

After it is nekid, lay it on the table and trim out the craw, and then work the guts out from the rear as normal. Usually, I then fillet all the meat off wash it up and sealer mealer it. I may divide the breast up into smaller meal sizes first. Nothing to doing a bird.

One easy meal is to cut some of it up into small bite size chunks, waller it around in a skillet till browned, yeah use a little oil, but just a little, then toss in a bag of that ready made meatless chinese stuff.