Originally Posted by troutfisher13111
I use a 6” Forschner with the curved blade. I’ve visited a lot of butcher shops and never seen anyone using anything fancy. Usually whatever cheap boning knife they have available.


So all those customs you order then flip at a huge profit just for that...profit?


You can no more tell someone how to do something you've never done, than you can come back from somewhere you've never been...