Butchers Knifes

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Postby Paul Kribs » Mon Feb 06, 2006 9:56 pm

hmmm sausages

They do sell very good 14" steels that will cover your requirements. A worn steel is not a lot of good other than poking residue meat through the filler tube into the casing.

Regards, Paul Kribs
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Postby lemonD » Sun Mar 19, 2006 3:56 pm

Does anyone know what the difference is between an oval and round Steel?
Do they have different uses or different results or :?:
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Postby Wohoki » Sun Mar 19, 2006 4:17 pm

Oval steels are slightly easier to use, and more expensive to make.
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Postby Fallow Buck » Tue Mar 21, 2006 12:11 pm

Most Oval steels that I have seen, (I use one myself) are of a finer texture and tend to be finishng steels. It's a slightly different teqnique but just as easy when you get used to it.

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Postby Rik vonTrense » Tue Mar 21, 2006 2:28 pm

I am sure I posted about an oval steel but I can't for the life of me find it....

I have one but it uses industrial diamonds instead of steel fluting.

This suppose to last a lifetime but they say that diamonds are forever don't they ??

.
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