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FeedCutting-Edge Knives
By Tom Huggler
I know a little something about knives, having worked in the meat department at a supermarket when I was in high school. As a young butcher, I learned that sharp knives work much better than dull ones. I also discovered that no blade is designed for all purposes. Boning knives, for example, don't fillet fish well. I still process my own deer and other big game, and I spend a lot of time in the kitchen preparing dishes of venison, gamebirds and waterfowl. As you might suspect, I own more than a few knives.
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