I know of two people here who cut up a lot of animals, but not in a production mode.
One just shoots a lot of animals and processes them as far as there is use of the end product.
Another works at doing a lot of animal necropsy year round.
Their knives work hard.
If they say a knife of such and such specs works great, I believe them.
There are others who pay a lot of attention to field performance also, but on a lesser volume.
I like to hear about limited use results just as well.
I know the why of butchers using thin, less expensive, lower RC and easier to sharpen blades.
They can touch up an edge in seconds between stations/next operation and throw the blade away
when it gets worn down past functionally useable.
It is all relative and a lot of personal choice.
One man's fools gold is another man's pure gold.
There is a time and place for lab data and a time and place for field reports.
Cut on!!!
