In small mom-and-pop establishments, one employee may do everything thing from stunning, sticking, skinning, gutting, trimming and washing after inspection, unlike very large establishments with dozens or hundreds of employees. None of them hone new edges often; they simply cannot take time away from their duties on the kill floor, whether large or small establishment. It’s true that most carry more than one knife; sticking, boning, and skinning are more efficient with appropriately shaped blades.
All the knives I have seen in packing houses, large or small, were no longer than 6” by about 1” wide, and could be used in the field. I have never seen a 20” x 3” sword on any kill floor, including large fast kill hog and cattle establishments in which thousands of animals were processed daily.
Not trying to be argumentative, just saying that in 11 years with FSIS, I didn’t see them. By any chance was your establishment performing kosher or halal slaughter?
I had to order that "med" 4 1/8" blade. I've read so much about these Moras I just have to try one.
Back in the 1980s, at an unusual time when I had some extra play money, I bought a Randall knife because everyone had to have a Randall knife, right? And I stored it away, keeping it beautiful, pristine, just like it arrived from Randall’s forge. After owning and admiring it in its hidden drawer for about 15 years, I thought what the hell...my son, my daughter, my wife don’t give a damn about this knife. If it really is a good knife, it should be used. So I used it on my next deer kill. The blade held its edge wonderfully, unzipping the deer quickly. It got bloody. The leather grip got bloody. The sheath got bloody. The blade discolored when I washed it with bleach. And I was pleased. I have taken that Randall into the deer woods every year since, and it works like it should, like a magic wand, cutting whatever I point it at, smoothly, cleanly, belly and breastbone and pelvis. I know I can count on it. It will be in my pack next Saturday.
