Which size(s) do either of you use and/or recommend? for Muntjac Roe Fallow and possibly boar if the poachers relent.
Normally if I am butchering I just use a knife for everything, but some things it would be much quicker with a saw.
Alan
P.S. I had been looking at the cam lock saws on Scobies who do a lot of useful butcher's supplies...I bought heavy polythene bags and one of those intriguing sticky tape bag sealer thingies from them a few years ago.
not sure would have to go and measure but am thinking 17 inch I keep one in truck and quad for field use if conditions mean I can do everything and one in larder for bone sawing when butchering I don't mix them up and have a nail brush in larder to clean them
17.5" or 20" are the two common sizes. The larger one is better if you are doing reds, the smaller one will cope with anything else. Blade life depends on what you are cutting, most normal larder work they will last a long time but if you use them for cutting skulls, this will shorten the life quickly. Especially if you try to cut the teeth....
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