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06-12-2011, 08:24 AM
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#4 |
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Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
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MOst of the meat cutters I've worked with over the years use Forschner or Dexter-Russel. Most deckhands favor the Foschners as well. Use what the pors use. Great knives at a value price. I'd recomend staying away from the wooden handled models. They are tougher to get clean that the black composit handles. Mike
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