Quote:
Originally Posted by Terry England
I’m still tryin’to wear out my 1976 Chicago Cutlery S-66 fillet knife. Cleaned a million gags and hogs with it. I’ve bought new ones and the steel is no good. Tried a Bubba Blade - OK but a little too flexible for me.
Still fall back to the 66-S when there’s lots to do.
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We made fine steel here back in the day.