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Showerthought: watched a guy at the market in Kansas City break down a whole hog in 22 minutes and it made me rethink my setup
Stood there for the whole thing. He used one knife, a 6 inch curved bonnet, and never went back to the steel once. Meanwhile I've got 5 knives on my block and still fumble around the shoulder. Anybody else feel like they over-tool a job that really just needs one good blade and some practice?
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